Italian Sausage and Potato Soup

Steps 1

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1. 1

   Heat the olive oil in a large dutch oven or stock pot over medium-high heat until it's hot and rippling. Cook the onion to soften for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant. 1 Tablespoon olive oil or avocado oil,1 medium yellow onion,3 cloves garlic Add the Italian sausage and Italian seasoning and cook to break it up until no pink remains. 1 lb hot or regular Italian sausage,2 teaspoons Italian seasoning Pour the chicken broth into the soup then add the potatoes, salt, and red pepper flakes. Bring the soup to a boil over high heat then reduce the heat to medium-low and simmer for 10 minutes, until the potatoes are fork tender. 6 cups reduced sodium chicken broth,4 medium russet potatoes,1 teaspoon kosher salt,1/2 teaspoon crushed red pepper flakes Stir in the chopped kale and coconut cream. Combine the tapioca flour in a small bowl with a splash of water and stir it to dissolve and create a slurry. Turn the heat up to medium-high and stir in the slurry. Continue to cook for 3-4 minutes while the soup heats and thickens slightly and the kale wilts. 4 cups kale,1 cup full fat unsweetened coconut cream,1 Tablespoon tapioca flour Taste and add additional salt and red pepper flakes to taste