Zuppa Toscana With Sugar Free Naked Bacon (Dairy Free)
Want to know the secret to everybody’s favorite soup? Bacon! Really, really, ridiculously good bacon, of course.
You might have tried Zuppa Toscana at your local Olive Garden, but when it’s from scratch at home with the best, highest quality ingredients out there, it’s on a whole new level of deliciousness. Plus this version is dairy free and sugar free, made with all natural Naked Bacon. Add this soup to your Whole30, Gluten Free, or Paleo meal plan!!
ZUPPA TOSCANA (WHOLE30, PALEO, GLUTEN FREE)
6 slices Original Sugar-Free Naked Bacon
1 lb. mild Italian Sausage
4 cups chicken stock
6 baby potatoes, sliced
1 onion, diced
2 cloves garlic, minced
2 cups kale, roughly chopped into bite sized pieces with stems removed
1/2 cup unflavored, unsweetened almond milk
1 tsp fresh thyme
salt and pepper, to taste
Chop the bacon into bite-sized pieces. In the bottom of a large stock pot, cook the Naked Bacon over medium heat, stirring, until crispy. Remove it with a slotted spoon and set it aside. Add the sausage to the same pot and brown, breaking it apart as it cooks.
Add the onion and garlic and sauté together, stirring, for about 3-4 minutes. Stir in the chicken stock and baby potatoes. Bring to a boil, then reduce and simmer together for about 12 minutes, until the potatoes and cooked through.
Stir in the kale and almond milk and simmer together until the kale is softened. Season with thyme and salt and pepper. Serve in bowls, and sprinkle with the chopped Naked Bacon. Enjoy!