Zuppa Toscana
Overview
Prep Time: 15 min • Cook Time: 30
Total Time: 45 min
Makes 8 servings
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what you’ll need:
1 lb ground Italian chicken
1 lb ground Italian pork (can double the chicken if you don’t like pork)
1 small yellow onion, diced
6 cups chicken stock
2 lbs red potatoes
1 tbsp minced garlic
1 tbsp italian seasoning
1 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 tbsp avocado oil
1 can coconut cream
2 cups chopped kale
Instructions:
Heat a large pot to medium heat. Add 1 tbsp of avocado oil and the ground chicken and pork. Cook for around 10 minutes until the meat has browned and is fully cooked.
Once the meat is cooked, add the minced garlic, chopped onion, and seasonings. Mix well. Saute for about 5 minutes until the onions are soft. *if you don’t like it spicy, reduce the amount of red pepper flakes to 1/4 tsp.
Next, add the chopped potatoes and chicken stock. Bring to a boil, then turn the heat down to low, cover & simmer until the potatoes are soft, about 10 minutes.
Once the potatoes are cooked, remove from the heat and add 1 can of coconut cream and about 2 cups of chopped kale. Stir until the kale has wilted. Serve immediately & enjoy!