Dinner

Paleo Zuppa Toscana is for Dinner.

Paleo Zuppa Toscana takes several minutes to prepare.

Paleo Zuppa Toscana takes several minutes to cook.

Paleo Zuppa Toscana makes 8 servings.

The ingredients for Paleo Zuppa Toscana are:

http://www.paleocupboard.com/zuppa-toscana-soup.html

Ingredients:
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. bacon fat or tallow
- 1 pound ground Italian sausage
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 4 medium turnips, skin removed and chopped
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste

Here is how you make Paleo Zuppa Toscana:

Directions:1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes. 3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.4. Add sea salt and ground black pepper to taste. Serve.Serving Size: makes about 8 cupsNumber of Servings: 8Recipe submitted by SparkPeople user LEPERDBUNNY.

The nutritional information for Paleo Zuppa Toscana is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.2

• Total Fat: 8.3 g
• Cholesterol: 25.5 mg
• Sodium: 455.0 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.4 g
• Protein: 8.5 g

The dietary needs meet for Paleo Zuppa Toscana is Lactose Free