DAIRY-FREE ZUPPA TOSCANA (GLUTEN-FREE)

Delicious Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with directions for Instant Pot and Slow-Cooker.

INGREDIENTS

• 1 tablespoon olive or avocado oil

• 1 pound gluten-free Italian sausage, casings removed

• 5 garlic cloves, minced

• 1 medium onion, diced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 4 russet potatoes, chopped

• 6 cups gluten-free chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 bunch kale, stems removed and torn into bite-size pieces

• 1 can coconut milk, stirred

INSTRUCTIONS

Slow-cooker Instructions:

1. In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.

2. Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.

3. Drain any excess fat and place sausage mixture in a 6-qt. slow-cooker.

4. Add chopped potatoes, chicken broth, salt, and pepper.

5. Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.

6. Serve with additional red pepper flakes if desired.

Instant Pot Instructions:

1. Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Chopping while it cooks to crumble the sausage until lightly browned about 5 minutes. If there is any excess fat drain it off.

2. Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.

3. Add in the chopped potatoes, chicken broth, salt, and pepper.

4. Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.

5. Stir in the kale and coconut milk and let heat through for 2-3 minutes.

6. Serve. Season with more red pepper flakes, salt, and pepper to taste.