Whole30 Zuppa Toscana

Whole30 Zuppa Toscana

from 40aprons.com
Soup
50 min
394 kcal / serving

With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor. The perfect one-pot meal!

Ingredients

  • 4slices whole30-compliant bacon (sliced into ½-inch pieces)
  • 1 pounditalian sausage (made from below recipe or storebought)
  • ½ teaspoonscrushed red pepper flakes
  • 4 mediumyellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
  • 1 mediumwhite or yellow onion (diced)
  • 2 tablespoonsgarlic (minced, about 4 cloves)
  • 4 cupschicken stock
  • ½ bunchkale (stems removed and leaves chopped, 4 cups)
  • 113.5-ounce can unsweetened, full-fat coconut milk
  • salt and pepper (to taste)
  • 1 poundground pork
  • 1 tablespoonred wine vinegar
  • 1 teaspoonsalt
  • 1 teaspoonblack pepper
  • 1 tablespoonfresh chopped parsley (or 2 teaspoons dried)
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 teaspoondried basil
  • 1 teaspoonpaprika
  • 1 teaspoonred pepper flakes
  • ¼ teaspoonground fennel seed (optional)
  • dried oregano
  • dried thyme

Directions

  1. 1

    If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.

  2. 2

    In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.

  3. 3

    Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

  4. 4

    Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.