1 lb hot italian sausage
2 russet potatoes, cubed
2 cloves garlic, minced
2 cans chicken broth
4 cups water
3 cups torn kale
1 tsps red pepper flakes
1/2 cup canned coconut milk
- Fry up the hot italian sausage, drain the fat and set it aside .
- In a large pot: add the onions, potatoes, garlic, chicken broth and water. Cover the pot, and bring to a boil over medium heat. Cook until potatoes are done (about 30 minutes).
- Add the cooked hot italian sausage to the pot along with the kale and red pepper flakes, let it simmer for another 30 minutes.
- Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through.
Original Recipes visit: Paleo Zuppa Toscana @ thebewitchinkitchen.com