Ever feel like you just need a food reset at the beginning of a new year? Well I feel ya girl!
But soups don’t come to mind when I think of a food reset. I love soup more than anyone I know. My husband on the other hand…not so much.
One of my favorites is Zuppa Toscana from Olive Garden.
Our family doesn’t usually go to the OG seeing how I can’t eat gluten and those darn bread sticks tempt me every time. Not to mention it can be expensive.
But I crave that soup often.
To get my fix I recreated my own version of Zuppa Toscana when I had to cut out dairy several years ago.
I still enjoy it to this day and was so happy to realize it was Whole30 approved!
If you are unfamiliar with Whole30 I would encourage you to do some research as it is a great way to reset your body and really get in tune with how we relate to food. I am in the middle of my first Whole30 journey and will be blogging about my experience soon!
If you would like a soup that is delicious all around and Whole30 approved, you have to check out this recipe! I promise you everyone in your family will love it (even your non-soup eating husband!)
- 1lb Ground Sausage
- 1 Onion, diced
- 1 Tbsp Garlic, crushed
- 5lbs Yukon Gold Potatoes, sliced and skin on
- 4 Cups Chicken Stock
- 1 14oz Canned Coconut Milk
- 3 Stems Kale, torn
- Cook sausage in a dutch oven with onion till done. Add in garlic and continue cooking for 1 minute. Next, add in sliced potatoes and chicken stock. Cook until potatoes are tender, around 20 minutes. Next add in coconut milk and bring to a simmer. Season with salt and pepper. Last, toss in torn kale and stir until kale is wilted.
I hope you enjoy this recipe and if you do please feel free to share it! Re-pinning is always welcome!
What is your favorite Whole30 recipe?! Share it with us below!