Zuppa Toscana

Ingredients:

• 1 lb Italian Sausage, cooked and drained of fat
• 1/2 an onion, chopped
• 1 Tbs Italian Seasonings
• 1 -2 tsps Red Pepper Flakes
• 6 cloves garlic, minced
• 1 package of four cheese tortellini or Ricotta & Lemon Zest Ravioli (Trader Joe’s)
• 5 cups of chicken bone broth
• 1 tsp salt
• 1/2 tsp pepper
• 1 14.5 oz can of Coconut milk/cream
• 2 Tbs of Arrowroot mixed with 1/2 cup broth, for thickening
• 4 Kale leaves, stem and membrane removed, washed and cut into small strips
• Parmesan Shavings (optional) for serving

Brown the Italian Sausage in a skillet and drain off the fat. Set aside.

Chop the onion and the kale. Set aside.

Add the onion to 2 Tbs of oil and cook until it is translucent. Add the sausage back into the pot and add the seasonings. Add in the broth and bring to a boil. Reduce the heat and add the coconut milk/cream. With the Arrowroot and 1/2 cup of broth, make a slurry then add it to the pot to thicken the broth.

Either boil the tortellini or ravioli separately or you can add it to the hot broth and cook until the pasta is softened.

Once the soup has thickened, add in the kale. Top the individual portions with the Parmesan Shavings.