• Amy Lippert, NTP

Paleo & Whole30 Zuppa Toscana

Updated: Jan 20

This hearty and delicious soup is simple, easy, and made with all whole food ingredients!


Zuppa Toscana Recipe


 

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!


 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 

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