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Zuppa Toscana

Paleo & Whole30 Approved!
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: soup
Servings: 6 people

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!