Easy Zuppa Toscana

With this Zuppa Toscana, you get a delightful blend of savory Italian seasonings, sausages, and garden-fresh veggies that is perfect for your Whole30, Paleo, and Gluten-free diets.

Prep Time 10

Cook Time 25

Servings

Calories 375kcal

Author FoodFaithFitness

Ingredients

1 piece Italian sausage
1 piece smoked sausage sliced
1 tbsp olive oil
sprig thyme
pinch of crushed red pepper flakes
1 cup cabbage diced
1 big potato diced
1/2 onion diced
2 cloves garlic minced
2 cups chicken stock
1/2 cup coconut cream
pinch of salt and pepper

Instructions

Heat a drizzle of olive oil in a medium pot or pan on MEDIUM. Split open the casing of the Italian sausage and break up the meat with a spoon. Cook until browned. Add the minced garlic and diced onion. Cook for 1 minute.
Peel the potato and cut into cubes.
Pour the chicken stock into the pan with the sausage and bring to a boil over HIGH heat. Season with salt, pepper, and chili flakes. Add the potatoes. Boil them until fork tender, about 10–20 minutes.
Once the potatoes are tender, reduce the heat and add the diced cabbage. Slice the smoked sausage and add to the soup. Pour in the coconut cream and let the soup cook for 5 minutes on MED-HIGH heat.
Season the soup with salt and pepper and transfer to a bowl.

Notes

A good pinch of salt, pepper, and red pepper flakes will elevate the flavors.
The potatoes should be tender, not mushy. 10–20 minutes should do the trick.
Add the coconut cream and cabbage towards the end to retain their texture and nutritional benefits.

Nutrition