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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. 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Soup
Cuisine American, Italian

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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Ladle the soup into individual serving bowls and garnish with the reserved bacon.
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