A delicious and Healthy Skinny Zuppa Toscana Soup, Paleo, Gluten-Free, and Dairy-Free.
Place the sausage in a Dutch oven or large stock pot and use a meat masher or spatula to break it into fine crumbles as you brown it on medium heat.
Cook sausage until fully cooked and add in salt, Italian seasoning, onion, garlic, and red pepper flakes. Stir to combine.
Add in chicken broth, spinach, sliced potatoes, and ghee. Stir to combine.
Bring to a simmer and place the lid on the pot.
Simmer for 20 minutes or until the potatoes are cooked through and softened and the spinach is fully wilted.
Once cooked, reduce heat to low and remove the lid.
Allow the soup to cool for about 5-10 minutes, then stir in the soy, almond, or cashew milk.
Serve hot and enjoy!
Nutrition information calculated using Tennessee Pride Original breakfast sausage and plain, unsweetened soy milk.