We are loving this Zuppa Toscana recipe this fall! Super flavorful, filling and comforting, it’s made with crumbly homemade spicy Italian sausage and is loaded with potatoes and kale. A hearty meal you can make all in one pot! Less dishes makes me oh so happy. Hope you enjoy! Let us know what you think in a comment below.
Get it done quicker –
-
- Instead of homemade sausage, buy links already made and just remove the casings (if following Whole30, double check those ingredients!) You probably won’t need the onions, garlic and spices in the ingredient list since already made sausage comes with plenty of flavor.
- Buy already chopped kale (Trader Joe’s Organic Green Kale is my favorite).
Zuppa Toscana
Paleo & Whole30 Approved!
Equipment
- Large Pot
Ingredients
For the Spicy Italian Sausage:
- 1 tbsp extra virgin olive oil
- 2 shallots diced
- 2 garlic cloves minced
- 1 lb ground pork
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes +/- depending on spice preference; omit for AIP
- 1 tsp dried thyme
For the Soup:
- 1 package bacon Whole30 approved
- 2 garlic cloves minced
- 2 shallots diced
- 6 cups chicken stock Whole30 approved
- 4-5 large red potatoes diced into ~1in. cubes
- 1 can full fat coconut milk
- 4 cups chopped kale
Instructions
Make the Spicy Italian Sausage:
- Heat oil in large pot over medium heat. Once oil is hot, add the onions. Stirring frequently, saute until translucent,about 3-5 minutes. Add garlic and cook for additional 1 minute. Add ground pork and the seasonings. Cook, stirring frequently, until browned and no longer pink. Remove from pot and set aside, leaving the juices in the pot.
Make the Soup:
- Add bacon to the same pot the pork was in. Cook, stirring frequently until browned. Once done, remove bacon and set aside, keeping the bacon fat in the pot.
- Add the shallots to the pot the bacon was in and cook until translucent, about 2 minutes. Add garlic and cook for additional 1 minute.
- Pour chicken broth into the pot with the onions and garlic. Bring to a boil, uncovered.
- Add potatoes to boiling pot. Reduce heat to low and cook the potatoes until tender, about 10 minutes.
- Once potatoes are done, add coconut milk and cooked sausage to the pot. Heat through for a few minutes.
- Add kale, stirring until incorporated and kale is bright green.
- Ladle soup into bowls and top with crispy bacon bits. Enjoy!
