Back when we lived in Wisconsin, my husband and I used to spend almost every weekend plopped on his parent’s family room couch while raiding their refrigerator for all the delicious leftovers they would have stored in there. We were scavengers but his parents didn’t seem to mind. His dad would always make this Zuppa Toscana soup which is a copycat recipe of the Olive Garden classic and it was one of my favorite dishes he would make. I’m normally not a huge soup person but any time his dad made this I was all over that.
Lately I’ve had a craving for it with all the rain and cold we’ve been having so I asked his dad to send me the recipe, but I knew I would have to use coconut milk since the original recipe calls for heavy cream and dairy just doesn’t sit well with me. Honestly, you can’t even tell a difference in taste between this version and the original. I always get hesitant to use coconut milk in recipes because I worry about the semi-sweet coconut taste affecting the rest of the recipe, but it never seems to. I have found coconut to be very versatile and a great substitute for dairy. This soup is so hearty and filling, and somewhat spicy from the italian sausage, and the potatoes help balance out the spiciness.
I’ve had a hard time finding time to be consistent with posting recipes lately because of how busy the holidays are, but once we’re in the new year I plan on posting 2 to 3 recipes per week. This weekend I had a work dinner on Friday and then a work Christmas party on Saturday plus getting last minute Christmas gifts for everyone and trying to clean my house. Do you have all your holiday shopping done yet? I did most of mine in October this year because I wanted to save my self from the last minute chaos but somehow I still managed to put a few things off until this weekend. Big mistake. When you live on an island with only a few stores, it is INSANE.
Anyways, get after it and make this recipe! It can be done in less than an hour and it’s a great meal to pack for your lunches all week. Please share on Facebook or Pinterest and comment below if you like it!
- 1 tbsp ghee, grassfed butter or coconut oil
- 1 pound italian sausage
- 1 large yellow onion, diced
- 1 pound nitrate free bacon
- 10 cups chicken stock
- 6 large red potatoes
- 2 cloves garlic, minced
- 1 can full-fat coconut milk
- 1 bunch kale, chopped
- In a medium saucepan, melt your ghee, butter or coconut oil over medium heat. Once melted, add your onions and cook until translucent. Add the sausage and cook through, until browned. Set aside.
- Fry your bacon in a large saucepan over medium-high heat. While your bacon is cooking, thinly slice your red potatoes (skin on).
- Add 10 cups chicken stock to a large kettle or dutch oven and throw in the minced garlic and potatoes. Bring to a boil and then reduce to a simmer.
- Once bacon is done cooking, set aside.
- After the potatoes have been simmering in the chicken stock about 15 minutes, they should be getting somewhat soft. Once they are soft, add in your ground sausage/onion mixture. Then add in your bacon, ripping it into small pieces as you add it in.
- Pour a can of full fat coconut milk into a bowl and whisk it until homogenized (the water sometimes separates from the fat). Once homogenous, add it to the soup.
- Immediately add the chopped kale and simmer for 3-5 more minutes. Serve.