Fall is the perfect time for soups and stews. In particular, Zuppa Toscana is a type of Italian soup from Tuscany that I have been dying to make. Well I finally made it and this is absolutely going in the meal rotation for good! It's tangy yet creamy, rich yet not overbearing. The textures are just on point too. Man this is a great soup.
I did make some variations to a traditional Zuppa Toscana. As with all recipes I make in our home, this soup is dairy-free, gluten-free, and paleo. Enjoy!
1 lb Ground beef or Italian sausage
1 pint (4 cups) Bone or chicken broth
2 cups Water
4-5 small-medium Sweet potatoes or russet potatoes
Salt to taste
1 can Coconut milk
About 3 cups chopped dinosaur Kale
Cook the Italian sausage/ground beef in a skillet. Make sure to add salt (and garlic and onions optional). Then in the slow cooker, add the sausage, broth, water, potatoes, salt, pepper, and Italian seasoning. Cover and cook on High for 4-6 hours. Before serving, add the coconut milk and kale and mix thoroughly, letting the kale gently wilt in the soup (about 5 minutes). Make sure to add any additional salt to taste and balance out any flavors as you see fit.