Get the Recipe: Whole30 Zuppa Toscana (Paleo)
This Whole30 Zuppa Toscana is hearty, flavorful, easy and healthy! It is just like the soup from Olive Garden but made with healthy ingredients. This Paleo Zuppa Toscana is great for Whole30 dinners, meal prep, and leftovers!
Ingredients
- 6 pieces Whole30 bacon, see note
- 1 ½ pounds Whole30 sausage, see note
- ¼ cup diced onion
- 1 tsp minced garlic
- 4 cups chicken broth
- ¼ cup canned coconut milk
- 2 cups red potatoes, chopped into ½ inch pieces
- 1 tsp onion powder
- 1 tsp oregano
- pinch ground pepper
- 1 cup kale
Instructions
Stovetop Instructions
- First, add bacon to a large skillet or Dutch oven over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
- Discard all but 2 tablespoons bacon fat in skillet. Then, add sausage, diced onion and minced garlic to skillet. Cook until sausage is brown and crumbly.
- Add all remaining ingredients except kale and crispy bacon to skillet. Simmer on low medium heat for 20 minutes or until potatoes are fork tender.
- Then, add in kale and crispy bacon. Cook for 1 to 2 minutes or until kale is bright green and lightly wilted.
- Finally, ladle into bowls and serve!
Instant Pot Instructions
- Add bacon to the Instant Pot. Sauté until crispy. Remove bacon to plate.
- Remove all but 2 tablespoons of bacon fat from pot. Add in sausage, diced onion and minced garlic. Cook until sausage is brown and crumbly. Press cancel.
- Add all remaining ingredients except kale and crispy bacon to pot. Secure lid. Pressure cook on high for 6 minutes.
- When timer goes off, manually release pressure. Add in crispy bacon and kale. Stir until kale is bright green and lightly wilted.
- Ladle into bowls and serve!
Slow Cooker Instructions
- First, add bacon to a large skillet over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
- Discard all but 2 tablespoons bacon fat in skillet. Then, add sausage, diced onion and minced garlic to skillet. Cook until sausage is brown and crumbly.
- Add all ingredients except kale and crispy bacon to slow cooker. Cook on low for 3 to 4 hours or high for 2 to 3 hours.
- Just before serving, stir in kale and crispy bacon. Cook until kale is bright green and lightly wilted.
- Ladle into bowls and serve!
Notes
- I used Pederson's Farms Whole30 approved chorizo sausage for this recipe. They also make a Whole30 approved Italian sausage which would be great here too!
- I used Naked Bacon sugar free bacon for this recipe.
- Chop potatoes into 1/2 inch pieces.
- Full fat coconut milk from a can will give this soup its creaminess. It does not make the soup taste like coconut. Almond milk or cashew milk work too, but aren't as creamy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, add soup to a skillet over medium heat until warmed.
Calories: 413kcal, Carbohydrates: 7g, Protein: 19g, Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 1307mg, Potassium: 621mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1211IU, Vitamin C: 28mg, Calcium: 49mg, Iron: 2mg