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Whole30 Zuppa Toscana

A creamy, flavorful soup that's Whole30-approved, rich without dairy, and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian, Paleo, Whole30
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage Use pork, chicken, or turkey sausage; ensure no added sugar.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups kale, chopped Can substitute with spinach or Swiss chard.
  • 2 large russet potatoes, diced Hearty and Whole30-approved; can substitute with sweet potatoes.
  • 1 can coconut milk Add at the end of cooking; do not boil.
  • 1 tbsp red pepper flakes Optional; add more for extra spice.
  • to taste salt and pepper Adjust at the end of cooking.

Method
 

Preparation
  1. In a large pot, brown the sausage over medium heat until fully cooked and crispy.
  2. Add the chopped onion and minced garlic, cooking until the onions are translucent.
  3. Stir in the diced russet potatoes and chicken stock, bringing to a boil.
  4. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
  5. Add chopped kale and coconut milk, stirring to combine. Heat through but do not boil.
  6. Season with red pepper flakes, salt, and pepper to taste.

Notes

Adjust ingredients based on your dietary preferences. Add toppings like fresh herbs or serve with roasted sweet potatoes for extra flavor.