Zuppa Toscana Soup

Looking for a cozy and flavorful soup to warm you up? This Zuppa Toscana recipe is the perfect blend of hearty potatoes, savory chicken-apple sausage, and crispy turkey bacon, all simmered in a creamy broth with a hint of spice. It’s packed with healthy ingredients like kale and uses coconut cream and oat milk to keep it dairy-free. This easy-to-follow recipe will have you enjoying a comforting bowl of soup in no time!

INGREDIENTS:

• 6 sliced turkey bacon
• 1 teaspoon olive oil
• (1) 4-piece package Aidells Chicken-Apple Sausage
• 1 medium yellow onion, diced
• 4-6 cloves garlic, minced
• 4 medium yellow potatoes, diced into bite size pieces
• 4 cups chicken stock
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons Italian seasoning
• 1/2 bunch of kale (stems removed & leaves chopped, approx 4 cups)
• (1) 13.6-ounce can coconut cream
• 1 1/4 cup plain oat milk
• Salt (to taste)
• Pepper (to taste)

DIRECTIONS:

On the Stovetop:

1. Cook the bacon in a large skillet and remove when crisp.
2. In the same skillet, on medium heat add 1 teaspoon of olive oil and chicken apple sausage. Cook until brown on all sides, about 5 minutes.
3. Add the onion and cook until almost translucent, about 3-4 minutes.
4. Add garlic. Cook until the onion & garlic is translucent, about another 2-3 minutes.

In the Crockpot:

1. Add potatoes and the cooked sausage, onion, and garlic mixture to the crockpot.
2. Add chicken broth, crushed red pepper, salt, pepper, and Italian seasoning, and stir to combine.
3. Cover and cook until the potatoes are fork-tender – approximately 3 hours on high (or 6 hours on low).

When Done:

1. Stir the milk & kale, and stir to combine.
2. Cover and cook on high until the kale is wilted but still bright green, about 10-15 minutes more.
3. Stir in bacon and serve.

Enjoy! 😉