Zuppa Toscana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Italian sausage
1/2 t crushed red pepper flakes
4 medium yellow potatoes about 1 pound 3 oz, diced into bite-sized pieces
1 medium white or yellow onion diced
2 T garlic minced, about 4 cloves
4 cups chicken stock
1/2 bunch kale stems removed and leaves chopped, 4 cups
1 can coconut milk
Salt and pepper to taste
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Directions: |
Directions:1. If making Italian sausage combine all ingredients saucepan and stir well when browning.
2. In a Dutch oven or heavy bottomed medium pot over medium heat. add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up pieces. Then browned and cooked through, drain and set aside.
3. Stir in the onions and garlic, cook until onions are soft and translucent about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onions and garlic and bring to a boil over high heat. Add potatoes and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and cooked sausage, heat through.
5. Add the kale into the soup just before serving and cook until the kale is bright green and softened. Add salt and pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:30 minutes |
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