We call this a Paleo version of Olive Garden's Zuppa Toscana. It doesn't last long around here!
1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
4. Add sea salt and ground black pepper to taste. Serve.
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Serving Size: 1 Serving (785g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1603 | ||
Calories from Fat: 529 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.8g | 78 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 145.2mg | 45 % | |
Sodium 154174.1mg | 5316 % | |
Potassium 2818.4mg | 74 % | |
Total Carbohydrate 157.6g | 46 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 156.3g | ||
Protein 106g | 151 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1603
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