Paleo & Whole30 Zuppa Toscana
Updated: Jan 20, 2022
This hearty and delicious soup is simple, easy, and made with all whole food ingredients!
Paleo & Whole30 Zuppa Toscana
1 lb No sugar Italian sausage
8oz No sugar Bacon, diced
1 Yellow Onion, diced
3 Cloves Garlic, minced
6 cups Unsalted Chicken Bone Broth
15oz Coconut Milk
3 cups White Potatoes, diced (Paleo option: cauliflower, sweet potato)
1 cup Cremini Mushrooms, sliced (opt)
4 cups Kale, de-stemmed and cut into 1” strips
1/2 tsp Crushed red pepper (opt)
1 Tbsp Sea salt
1 tsp Black Pepper
Directions:
In a skillet, cook bacon over medium heat until to your preference and remove from pan and place on paper towel lined plate.
In a Dutch oven, brown sausage over medium-high heat. Remove from heat and reserve 1 Tbsp fat. Reduce heat to medium, add onion and sauté 5-7 minutes until softened, add garlic and cook for 30 more seconds.
Add broth, crushed red pepper and potatoes, salt and pepper and simmer for 7-10 minutes until potatoes are mostly cooked through. Add mushrooms, kale and sausage, bring to a simmer and stir in coconut milk.
Top with bacon and enjoy!
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