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Zuppa Toscana Soup

  • 4 slices of bacon (4 oz or 112 g), diced
  • 1 pound (450 g) mild or spicy ground Italian sausage
  • 1 medium onion (4 oz or 110 g), thinly sliced
  • 6 cups (1.4 L) chicken broth or vegetable broth
  • 2 garlic cloves (6 g), peeled and minced
  • 1 cup (240 ml) coconut cream (from the tops of 2 refrigerated cans of unsweetened coconut milk)
  • 4 cups (270 g) shredded kale, stems removed
  • 1 teaspoon (1 g) red pepper flakes (or to taste, optional)
  • 1/2 teaspoon turmeric powder (or to taste, optional)
  • Salt and pepper, to taste
    • 1Cook the bacon in a frying pan over medium-high heat until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate to drain.
    • 2Add the Italian sausage and onion to the same pan with the remaining bacon fat and cook until browned, using a wooden spoon to break the sausage into smaller pieces.
    • 3Place the cooked bacon, browned Italian sausage, onion, chicken or vegetable broth, and garlic into the slow cooker. Place the lid on the slow cooker and cook on high for 3 hours or low for 6 hours.
    • 4Add the coconut cream, shredded kale, and optional red pepper flakes and turmeric to the slow cooker and simmer, uncovered, for about 10 minutes until the kale is wilted and the soup is slightly thickened. Season with salt and pepper, to taste.
    • 5Ladle the soup into bowls and serve.
        (Estimated and based on per-serving amounts.)
          Calories: 675     Fat: 57 g     Total Carbs: 8 g     Fiber: 2 g     Sugar: 2 g     Net Carbs: 6 g     Protein: 16 g