Zuppa Toscana {Paleo, Whole30, Keto Option}
Ingredients
- 6 slices bacon
cut into 1” pieces
- 1 lb Sweet or spicy Italian sausage meat
homemade* or store bought
- to tasteCrushed red pepper
- 1 medium yellow onion
diced
- 5 cloves garlic
minced
- 2 large Russet potatoes
about 1.5 lbs, peeled and cut into 1/2” cubes*
- to tasteSea salt and pepper
- 4 cups chicken bone broth
- 5 cups kale
chopped
- 1 cup coconut milk
full fat
- Sea Salt and pepper to taste
Directions
- 1
Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.
- 2
Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browed - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.
- 3
With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.
- 4
Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about 10 minutes. If using mushrooms or cauliflower**, move on to the next step after the broth boils.
- 5
Add the coconut milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.
- 6
Remove from heat and serve - the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month. Enjoy!
Zuppa Toscana {Paleo, Whole30, Keto Option}
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About this Recipe
Craving a comforting, hearty soup that perfectly balances rich flavors with healthy ingredients? This Zuppa Toscana {Paleo, Whole30, Keto Option} recipe delivers on all fronts, providing a deeply satisfying meal that aligns with your dietary goals.
What makes this Zuppa Toscana truly exceptional is its masterful blend of savory and creamy textures, all while being naturally grain-free and dairy-free. The crisp bacon and flavorful Italian sausage create a robust base, while full-fat coconut milk adds a luxurious silkiness without the need for traditional heavy cream.
You'll discover a soup that feels both incredibly indulgent and surprisingly light. Each spoonful offers a delightful medley of tender potatoes, flavorful sausage, and nutrient-rich kale, all swimming in a velvety, savory broth. The subtle warmth from crushed red pepper balances the richness, making for a perfectly harmonious and deeply flavorful experience that is both nourishing and comforting. This hearty soup is designed to be a complete meal, leaving you feeling satisfied and nourished.
Tailor this Zuppa Toscana to your taste by adjusting the spice level with more or less crushed red pepper. The recipe calls for sweet or spicy Italian sausage, giving you the flexibility to choose your preferred heat. For the Keto option, you would naturally substitute the Russet potatoes with a low-carb alternative to maintain the soup's hearty texture while fitting your dietary needs.
This versatile soup is perfect for a cozy weeknight dinner or a comforting gathering with friends and family. Serve it as a stand-alone meal, perhaps with a simple green salad on the side, for a truly satisfying and wholesome experience.