Recipe Time: Zuppa Toscana

If my grandma had eaten this soup, she would have said, “It’s so gourmet!”

I know, “so gourmet” is so 1982. But it applies here as you look down at your steaming bowl, smell the bacon and watch the beautiful colors swirl together. And the taste? Definitely gourmet.

Good news for you and me, it is quite easy to make, and fast. And you’re rewarded with a tasty, satisfying and nutritious gem of a meal.

It’s a dinner worthy of guests, and it may be my favorite leftover lunch on a chilly day.

Photo credit and recipe adapted from beautyandthebenchpress.com

Ingredients

• 1 lb Italian sausage (I buy Pederson Farm or Niman Ranch)*

• 6 C chicken bone broth

• 1.5 C diced red potatoes

• 1.5 C diced sweet potatoes

• 3 C chopped kale

• 1⁄2 C canned coconut milk

• 1⁄2 C chopped white onion

• 2 T coconut oil

• 1 T minced garlic

• 1 T Italian seasoning

• dash S&P to taste

• dash of red pepper flakes (optional)

• 1 handful parsley (garnish)

• 3 slices bacon (I like Pederson, Wellshire Farms, Applegate)

Instructions

Set your Instant Pot to sauté mode and when ready add in coconut oil and sausage.

When sausage is almost cooked through, add the onion and garlic and sauté about 3 more minutes.

Turn off sauté mode, then add the bone broth, potatoes and Italian seasoning. Stir.

Place the lid on the Instant pot and make sure the nozzle is set to “seal.”

Set Instant Pot to pressure cook on high for 10 minutes.

When finished, vent for quick pressure release. (I vent my pot outside or on the stove, and run the fan above).

Once steam is released, open the pot and stir in the coconut milk and kale.

Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired.

*If you don’t like spice, or follow AIP, use a regular sweet Italian or breakfast sausage to skip the peppers

Serves: 6