Happy Monday everyone! How was your weekend? I certainly hope it was fantastic! I spent the weekend wine tasting in Napa and can assure you that by this point I'll probably not have another glass of wine for a while. At least until Wednesday anyway when I see my sister in Tennessee. ;) This is a busy month for me, and yet I think, you're likely wondering when is it ever not a busy month for me? Well, I am happy to report that I have been intentionally leaving the calendar open in July because good heavens, I need a break. Oh, and I'll begin slowly moving out of my apartment. Hooray!
A few weeks ago I prepared this delicious soup and have been super excited to share it! It is Whole 30, Paleo, and low carb. Instead of using potatoes which are traditionally used in Zuppa Toscana, I used daikon! Yes, I am the nerdy vegetable lover that gets excited by these things. The daikon absorbs the flavor of the broth and was very tasty.
- 4 slices of Whole 30 compliant turkey bacon (or regular bacon)
- 1/2 lb. Italian (turkey) sausage, or ground turkey prepared with a generous amount of Italian seasoning
- 1/4 tsp. crushed red pepper
- 1/3 daikon root, peeled and cut into bite sized cubes
- 1/2 onion, diced
- 1 tbsp. minced garlic
- 2 14.5 oz. cans chicken broth
- 2 cups kale, shredded and stems removed
- 3/4 can of full fat coconut milk
- 1 zucchini (optional), sliced and then halved
- Italian seasoning, generous amount to taste
- sea salt and pepper to taste
Saute the Italian sausage or ground turkey in a medium or large sauce pan or non-stick skillet. If you're using plain ground turkey, add in a generous amount of Italian seasoning with a little salt and pepper. When fully cooked, set it aside in a separate dish.
While the sausage is cooking, wash and prepare the vegetables to be used in the soup. You can see from the picture that the daikon is rather large so I only used about 1/3 of it.
Cook the turkey bacon in the same sauce pan or non-stick skillet until crispy. Remove it and set it aside. Add in the onions and garlic to the same large soup pot and saute until the onions are softened and translucent.
Pour in the chicken broth and bring to a boil. Add in the daikon and boil for a couple of minutes before reducing the heat to medium and add in the zucchini, ground meat (or sausage), and the coconut milk. Allow to cook for about 5 minutes, stirring occasionally. Add in half of the bacon (torn into pieces) and kale to cook for another 2 to 3 minutes. When the kale is bright green and softened, remove from heat. Add salt and pepper to taste.
Add the remaining bacon pieces to the tops of each bowl before serving.
I hope you enjoyed this recipe post today! Have you made a Zuppa Toscana soup before that you can share any suggestions for? I'd love to hear! This was my first time making the soup and I loved it, but am open to tweaking any of my recipes.
Wishing everyone a wonderful week ahead and if you haven't already, please subscribe below so that you don't miss out on any future posts.