Italian Chicken Sausage & Shrimp Cioppino

Anti-Inflammatory, Paelo, Low-Carb, Gluten Free, Dairy Free Optional, Vegetarian Version Available

I sometimes watch the Food Network or the Cooking Channel to get inspired and learn new cooking techniques; one of my favorite chefs to watch is Giada. She always makes everything look easy and I'm often drooling at her magnificent creations - but as with a lot of Italian food, her dishes are often filled with loads of gluten and dairy - both things that I don't and can't eat.

I had never made a cioppino before watching Giada makes hers that day and WOW- this classic and easy Italian soup is packed with flavors and will warm your body up from head to toe. When I wrote my recipe, I was sure to capture her traditional flares but added some additional fiber and nutrition like white beans and chopped kale to make this a nice, well rounded dish that can stand by itself. One of the unique flavors in this dish is fennel, if you've never tried fennel, don't be afraid...check out our Health Benefits of Fennel blog to get more comfortable and learn how to chop it up. This recipe was a HUGE hit in my house and I know it will be in yours as well!

Italian Chicken Sausage & Shrimp Cioppino
(PRINT ANTI-INFLAMMATORY RECIPE)
(PRINT CLEAN PLATE RECIPE)
(PRINT VEGETARIAN/VEGAN RECIPE)***

Serves 4+

Ingredients:
1 tablespoon olive oil
3 cloves garlic, diced
1 fennel bulb, white part only chopped
2 large shallots, diced
1 pound organic bulk, Italian chicken or turkey sausage
1 pound wild caught shrimp, peeled and deveined
4-5 cups organic chicken or vegetable broth
2 tablespoons organic tomato paste*
1 (15-ounce) can white beans (great northern, cannellini)**
½ teaspoon salt
½ teaspoon pepper
2 heaping cups kale, chopped
1 teaspoon fresh thyme or ½ teaspoon dried
Fresh basil and/or parsley for garnish

*If you are sensitive to nightshades, you can leave out the tomato paste all together and this dish is still amazing!
**If you cannot eat legumes, leave the beans out and add 2 more cups chopped kale.
***For a vegan/vegetarian version, cut the meat and seafood out, add one more can of beans (either cannellini or garbanzo beans, and increase the kale to 4 cups.)

Directions:

1. Add olive oil to large Dutch oven or soup pot over medium heat.
2. Add the sausage and cook for 5 minutes, stirring and breaking up into pieces as it cooks.
3. When the sausage is still half pink, add the fennel and shallots, turn heat up to medium-high, and sauté for 5 more minutes.
4. Add the garlic and sauté for 1 minute.
5. Add the tomato paste, salt, pepper, thyme, beans and broth and turn heat up to high.
6. Bring to a just under a slow simmer, then turn the heat down to medium and add the shrimp and kale and partially cover pot. If it looks like you need more liquid, add 1 more cup broth.
7. Stir and cook for 3 minutes.
8. Serve hot garnished with fresh chopped basil.

p.s. - Try this with Grain-Free Garlic Breadsticks or crusty bread of choice. 

Enjoy, friends!
​~Billie