• Amy Lippert, NTP

Paleo & Whole30 Zuppa Toscana

Updated: Oct 4

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

1 pkg No sugar Bacon, diced

1 Yellow Onion, diced

3 Cloves Garlic, minced

1 Box Chicken broth or Stock

1 can Coconut Milk

3 cups Potatoes, diced (Paleo option: cauliflower, sweet potato)

1 cup Cremini Mushrooms, sliced (opt)

4 cups Lale, de-stemmed and cut into 1” strips

1/2 tsp Crushed red pepper (opt)


In a skillet, cook bacon, remove from pan and place on paper towel lined plate.

In a Dutch oven, brown sausage. Remove from heat and reserve 1 tbsp fat. Sauté onion 5-7 minutes, add garlic and heat for 30 seconds. Add broth, crushed red pepper and potatoes, simmer for 7-10 minutes until potatoes are mostly cooked through. Add mushrooms and kale, bring to a simmer and stir in coconut milk, salt and pepper to taste.

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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