5 from 42 votes
Whole30 Zuppa Toscana (Paleo)
Whole30 Zuppa Toscana is a hearty paleo soup combining crispy bacon, crumbled sausage, onions, garlic, red potatoes, kale, and a creamy broth made with chicken stock and coconut milk. Seasoned with oregano, onion powder, and pepper, this soup melds savory meats and tender vegetables with a lightly creamy texture, offering a filling and nourishing bowl.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
servings
Calories:
413 kcal
Course:
Main Course
Cuisine:
Italian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 413
% 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.