Zuppa Toscana - Potato Soup with Turkey Sausage and Kale

This soup is so great and hearty on a cold winters day, you will never know it is made with turkey and healthy too. What is Alpha-gal?

Servings: 10 to 12     Prep time: 1 hr     Cooking time: 3 hr
    Ready to eat in: 4 hrs
Utensils: Crock pot, skillet

Farm
2 cups unsweetened almond / cashew milk
˝ tsp sea salt & ˝ tsp course black pepper
7 cups potatoes - diced peal on
1 med yellow onion - diced
2 lbs ground turkey
2 heaping tsp ground sage
1 tsp plus red pepper flakes - to taste
˝ cup dry white wine
3 cups ± chicken broth - to cover all
salt and pepper to taste - lots of pepper
2 heaping tsp minced garlic
2 cups kale or spinach - course chopped
salt & pepper, sage and red peppers to taste before serving

Directions

Turn the crop pot on HI. Add almond / cashew milk. Dice about 7 cups of potatoes, the soup is heartier with the pealing left on. Add the potatoes and diced onion. In a skillet sauté the ground turkey with the S&P, sage and red peppers. You want the turkey sausage to have a kick. Drain sausage and add to crock pot. Add the wine and enough chicken broth to cover the potatoes and sausage. Cook until the potatoes are tender then add the kale and garlic. Pre-heating the milk and chicken broth in the microwave helps shorten the cooking time. We love this soup bold and spicy with a lot of sage. I suggest adding some additional sage and red peppers when you add the garlic, of course we all have our own preferences. Serve with toasted ciabatta, yumm.

Alternative Recipe Ideas

  • Julien red peppers add a nice color
  • Spinach is a nice alternate for kale
  • Top with a little shredded sharp cheddar cheese

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com