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Instant Pot Zuppa Toscana

October 22, 2022 • 0 comments

Instant Pot Zuppa Toscana
This is a rich, hearty, super-healthy version of the classic Italian soup. Our Mild Italian loose sausage makes this dish Whole30 compliant with NO sugar or artificial flavorings. This recipe is Paleo-friendly, and carbs can be reduced by replacing potatoes with thickly chopped raw cauliflower florets. Refrigerate leftovers in pint Mason jars for quick & easy reheat-and-go lunches!
  • Servings: 6

Ingredients

Directions

INGREDIENTS

2 tbsp olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 lb mild Italian loose sausage

3 large russet potatoes cut into 1-inch chunks OR 2-3 cups thickly chopped raw cauliflower (low-carb option)

5 cups pastured chicken broth

2 tsp dried basil (or more to taste)

1 tsp dried fennel (use closer to 1-2 tbsp if you're a fennel lover like me!)

2 cups or more chopped fresh kale (large leaf curly kale, not baby kale...you want it extra crunchy before tossing it in)

1/2 cup or more full fat coconut milk

salt and pepper to taste

red pepper flakes (optional)


INSTRUCTIONS

  1. Select the Saute function on your Instant Pot.* Once hot, cover bottom with oil. Add chopped onion and saute 2-3 min. Add sausage and garlic; brown sausage until cooked (about 5 min). Hit Cancel on Instant Pot.
  2. Pour chicken broth over sausage, add potatoes or cauliflower, add herbs.
  3. Secure the lid. Cook on high pressure for 12 min. Quick release. Remove lid and select Saute function. Add kale. Stir for a few minutes until kale begins to wilt. Add coconut milk and stir.
  4. Season with salt and pepper to taste, and add optional red pepper flakes.



*Recipe can be adapted to Slow Cooker or stovetop as well.



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Sweet & Sour Pork
March 16, 2021 • 0 comments