Whole30 Zuppa Toscana (Paleo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Italian
Whole30 Zuppa Toscana (Paleo)
Description
This Whole30 Zuppa Toscana recipe starts by cooking bacon until crisp and reserving fat for flavor. Ground sausage is browned along with diced onion and minced garlic in the bacon fat, providing a rich base. Red potatoes cut into half-inch pieces and chicken broth are added and simmered until the potatoes are tender. Coconut milk is stirred in to lend creaminess without a coconut taste, contributing to a smooth broth.
Kale is added near the end of cooking, wilting slightly to retain a bright green color and slight bite. The spices include oregano, onion powder, black pepper, and a pinch of salt to round out the flavor. This combination of ingredients creates a rustic, comforting soup with a balance of meaty, savory flavors, tender potatoes, and nutrient-rich greens.
The soup can be cooked on the stovetop or made in an Instant Pot, accommodating different preparations. Serving it hot makes a warming meal suitable for colder days. Leftovers keep well in the refrigerator and reheat gently on the stove to maintain texture and flavor.
Using Whole30 compliant sausage and bacon adheres to dietary needs while full-fat canned coconut milk adds creaminess without a distinct coconut flavor. Potatoes provide substance, while kale brings freshness and color.
Ingredients
- 6 pieces Bacon see note, Whole30 compliant
- 1 ½ pounds sausage see note, Whole30 compliant
- ¼ cup onion diced
- 1 tsp garlic minced
- 4 cups chicken broth
- ¼ cup coconut milk canned
- 2 cups potato chopped into ½ inch pieces, red
- 1 tsp onion powder
- 1 tsp oregano
- pinch black pepper ground
- 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
- Use Whole30 compliant sausage and bacon to keep the recipe aligned with Whole30 guidelines.
- Red potatoes should be chopped into ½-inch pieces for even cooking.
- Full-fat canned coconut milk adds creaminess without coconut flavor; almond or cashew milk can substitute but yield less creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat soup in a skillet over medium heat until warmed through to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1307mg | 54% |
| Potassium | 621mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1211IU | 24% |
| Vitamin C | 28mg | 31% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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