Dairy-Free Zuppa Toscana Recipe (Gluten-Free )

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

Slow-cooker Instructions:

In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.
Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.
Drain any excess fat and place sausage mixture in a 6-qt. slow-cooker.
Add chopped potatoes, chicken broth, salt, and pepper.
Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.
Serve with additional red pepper flakes if desired.

Instant Pot Instructions:

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.
Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.
Add in the chopped potatoes, chicken broth, salt, and pepper.
Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.
Stir in the kale and coconut milk and let heat through for 2-3 minutes.
Serve. Season with more red pepper flakes, salt, and pepper to taste.

This Article And Recipe Adapted From This Site