Lactose Free Classic Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

4.5

(24)

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Ingredients

6 servings

1 lb bulk italian pork sausage, hot or mild
4 slices bacon, cut into ½-inch pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
6 cups low-sodium chicken broth
1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
4 cups curly kale, stems removed, leaves roughly torn
1 cup heavy cream
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

grated parmesan cheese, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.

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