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whole30 zuppa toscana paleo primal gourmet easy delicious soup recipe kale

Whole30 Zuppa Toscana

Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months. 

Course Dinner, Soup
Cuisine American, Italian
Keyword copycat zuppa, whole30 zuppa toscana, zuppa toscana
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 strips Whole30 compliant bacon thinly sliced
  • 1 pound Whole30 compliant sweet or hot Italian sausage pork, chicken, or turkey, casings removed
  • 1 large yellow onion diced
  • 4 cloves garlic finely chopped
  • 1 teaspoon dried red chili flakes optional
  • 1 teaspoon dried fennel seeds optional
  • ½ cup full-fat coconut milk
  • 1.5 pounds russet potatoes diced (substitute red or yellow potatoes)
  • 1 quart Whole30 compliant chicken stock
  • 2 bay leaves dried or fresh
  • 1 head Tuscan kale, thinly sliced into ribbons also called cavolo nero, lacinato kale, dino kale or black kale
  • kosher salt and freshly-cracked black pepper to taste

Instructions

  1. Add bacon to a cold stock pot and set over medium-high heat. Cook the bacon, stirring regularly, until browned, about 6 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
  2. Add the sausages and use a wooden or metal spoon to break them into small pieces. Cook, stirring occasionally, until the sausages are browned and cooked through, about 7 minutes. Transfer the sausage to a bowl and set aside.
  3. Discard all but 2 tablespoons of the fat in the pot. If necessary, add extra-virgin olive oil. Add the onions and cook, scraping any brown bits on the bottom of the pot, until slightly soft and translucent, about 4 minutes. Add the garlic, chili flakes and fennel seeds, if using, and cook an additional 60 seconds. Add the coconut milk and cook until reduced by ¼ in volume, about 2 minutes.
  4. Add the chicken stock, potatoes and bay leaves. Bring the liquid to a boil, lower the heat to medium-low and cover partly with a lid. Cook until the potatoes are fork tender, about 15 minutes.
  5. Add the kale and cook until significantly wilted, about 3 minutes. If necessary, add water or chicken stock to cover. Return the cooked sausage to the pot and stir through. Let the soup simmer for 5 minutes for the flavours to come together. Taste for seasoning and adjust with salt and pepper as desired.
  6. Ladle the soup into individual serving bowls and garnish with the reserved bacon.