Get the Recipe: Whole30 Zuppa Toscana (Paleo)

Stovetop Instructions

1. First, add bacon to a large skillet or Dutch oven over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
2. 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.
3. 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.
4. Then, add in kale and crispy bacon. Cook for 1 to 2 minutes or until kale is bright green and lightly wilted.
5. Finally, ladle into bowls and serve!

Instant Pot Instructions

1. Add bacon to the Instant Pot. Sauté until crispy. Remove bacon to plate.
2. 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.
3. Add all remaining ingredients except kale and crispy bacon to pot. Secure lid. Pressure cook on high for 6 minutes.
4. When timer goes off, manually release pressure. Add in crispy bacon and kale. Stir until kale is bright green and lightly wilted.
5. Ladle into bowls and serve!

Slow Cooker Instructions

1. First, add bacon to a large skillet over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
2. 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.
3. 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.
4. Just before serving, stir in kale and crispy bacon. Cook until kale is bright green and lightly wilted.
5. Ladle into bowls and serve!