This healthier twist on classic Zuppa Toscana is insanely delicious, creamy, savory and so cozy during the cold months! It’s packed with all the goodies, is totally dairy-free, paleo, and Whole30 compliant, and even has a low carb keto option.
Zuppa Toscana contains essentially each and every fixing I CRAVE so it’s no time like the present I have a formula for it here! Yet, genuinely, this soup is BOMB allly.
Indeed, even the customary rendition is pretty paleo cordial – frankfurter, bacon, potatoes, kale, stock, and cream. Along these lines, beside changing out the dairy, there’s not a ton to change, which is amazing.Of course to keep it clean (and Whole30 agreeable, if necessary) you’ll need to pick fixings that are just about as natural as could be expected and without nitrates or sugar added. In any case, I’ll get to that in a moment! We should initially jump face first into this soup – it’s too acceptable to even think about pausing.
Indeed – totally! To keep this soup exceptionally low carb and keto, you can trade out the potatoes for mushrooms, cauliflower florets, or another veggie you like that is low in carbs.You can likewise trade out the potatoes for another boring veggie if white potatoes aren’t your thing. Yams, white or Japanese yams, carrots, or butternut squash would all work well.If you are on a keto diet however not Whole30, you may likewise need to make my low carb rolls to appreciate with your zuppa Toscana!
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Dinner/Lunch
Cuisine: Paleo, Whole30
Servings: 8
Ingredients
- 6 slices bacon cut into 1” pieces
- 1 lb Sweet or spicy Italian sausage meat homemade* or store bought
- Crushed red pepper to taste
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 2 large Russet potatoes about 1.5 lbs, peeled and cut into 1/2” cubes*
- Sea salt and pepper to taste
- 4 cups chicken bone broth
- 5 cups kale chopped
- 1 cup coconut milk full fat.
- Sea Salt and pepper to taste
Instructions
- Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp – about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.
- Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browed – about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.
- With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.
- Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender – about 10 minutes. If using mushrooms or cauliflower**, move on to the next step after the broth boils.
- Add the coconut milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.
- Remove from heat and serve – the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month. Enjoy!
