Dairy Free and Low carb Zuppa Toscana

I don’t know about you but the fall weather lately has me in a mood to be snuggled on the couch with a good book and some warming food!

Cutting out dairy can be a challenge when seasons change and popular foods contain it, or when you’re making a meal for more than just yourself. If I can get my picky husband to love it, I hope you will too!

I’ve added a little twist to this recipe using bacon, swapping the potatoes for cauliflower, and subbing the regular broth for bone broth. Bone broth adds more protein to each bite while also supporting gut health and boosting the immune system. With the addition of veggies, you can feel good about this nourishing and protein packed soup during cold/flu season for the family!

Time crunched? Double this recipe and save as leftovers for lunches in the week. Soup always tastes better when the flavors have set into the next day!

Dairy Free and Low Carb Zuppa Toscana

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Ingredients:

  • 1/2 pack of nitrite free bacon (about 4-5 slices) cut into pieces
  • 1 medium sweet onion, roughly chopped
  • 1 TBSP. Ghee
  • 1 lb. mild italian sausage
  • 1 TBSP. minced garlic
  • 1 can full fat coconut milk
  • 1 32oz. box chicken or turkey bone broth
  • 1 head cauliflower, chopped into big chunks
  • 1 cups chopped kale (stems removed)
  • Salt and pepper to taste
  • Red pepper flakes if desired

Directions:

  1. In a dutch oven or stock pot (I love this one) on medium, add your pieces of bacon and saute until almost crispy.
  2. While bacon is cooking, chop your onion.
  3. Add your chopped onion with the minced garlic and saute until tender, then add your ghee, followed by the sausage. (Using a wooden spoon, break sausage into rough pieces while cooking.)
  4. While onion and sausage finish, prep and chop your cauliflower and kale.
  5. When sausage is cooked through, add the bone broth, followed by the coconut milk.
  6. Turn the temperature to high and add your cauliflower. When the soup begins to boil, reduce heat to a simmer and add your kale, followed by salt/pepper to taste. Simmer on low for 15-20 minutes, or until kale is soft and cauliflower can be easily pierced with a fork.
  7. Serve and enjoy!
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