Fish Free Classic Zuppa Toscana

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  1 lb bulk italian pork sausage, hot or mild
  Required swap

  Use plant-based italian sausage instead.

  Field Roast Grain Meat Vegetarian Italian Sausage - 12.95 OzTofurky Sausage Italian Original - 14 OzBeyond Sausage Mild Italian-Style Plant-Based Links - 14 OzGardein, Saus'ge Links, Ultimate, Spicy ItalianNo Evil Foods The Stallion Plant Based Italian Sausage

  See all

  Chef's tip

  Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
• 

  4 slices bacon, cut into ½-inch pieces
  Required swap

  Chef's tip

  Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
• 

  1 medium yellow onion, diced
• 

  4 cloves garlic, minced
• 

  ½ tsp red pepper flakes
• 

  6 cups low-sodium chicken broth
  Required swap

  Chef's tip

  Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
• 

  1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
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  4 cups curly kale, stems removed, leaves roughly torn
• 

  1 cup heavy cream
  Required swap

  Chef's tip

  Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
• 

  salt and pepper, to taste

For serving

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  grated parmesan cheese, for serving (optional)
  Omit this

  This ingredient likely doesn’t work for the diet.