Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)

This Whole30 healthy zuppa toscana is rich and creamy, spicy, and absolutely bursting with flavor. You’ll love this filling, Whole30 soup anytime, but especially during cold, wintry months. Dairy free, gluten free, grain free, and sugar free, this is one of the best Whole30 soups out there and my favorite healthy soup!

A rich, creamy, filling zuppa toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.

Ingredients

• 4 slices Whole30-compliant bacon , cut into about 1/2" pieces
• 1 pound Italian sausage , made from below recipe or storebought
• 1/2 teaspoons crushed red pepper flakes
• 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
• 1 medium white or yellow onion , diced
• 2 tablespoons garlic , minced, about 4 cloves
• 4 cups chicken stock
• 1/2 bunch kale , stems removed and leaves chopped, 4 cups
• 1 can coconut milk
• Salt and pepper , to taste
• Homemade Whole30 Italian Sausage
• 1 pound ground pork
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh chopped parsley or 2 teaspoons dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/4 teaspoon ground fennel seed optional
• pinch dried oregano
• pinch dried thyme

Instructions

1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Recipe Adapted From Whole30 Zuppa Toscana @ 40aprons.com

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