Zuppa Tuscana better than Olive garden pork and dairy free
- Number of Servings: 12
Ingredients
4 cups organic Chicken Broth 12 small red potatos sliced thin, skin on2 cup shredded Carrots3 cup Kale chopped 1 lb tube Turkey Sausage 93% lean 1 large red pepper diced1 large diced Onion2 cloves Garlic5 leaves fresh Basil chopped4 cup almond milksalt and pepper to taste tumeric and other spices, love with red pepper flakes to taste
Thinly slice 12 small red potatoes approximately 2 mm thin with skins on. Add to large stock pot. Add turkey sausage tube, shredded carrots, red pepper, onion, garlic and basil leaves. Cover with 4 cups chicken broth and add water to cover the rest.
Bring to a boil to soften potatoes and then lower to medium and cook until turkey sausage is thoroughly cooked and potatoes are soft. Season to taste.
After everything is cooked through add almond milk and kale. Let kale soften and serve.
Serving Size: 12 servings
Bring to a boil to soften potatoes and then lower to medium and cook until turkey sausage is thoroughly cooked and potatoes are soft. Season to taste.
After everything is cooked through add almond milk and kale. Let kale soften and serve.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 236.2
- Total Fat: 4.3 g
- Cholesterol: 26.7 mg
- Sodium: 589.7 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 4.2 g
- Protein: 12.7 g
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