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Paleo Zuppa Toscana – Whole30 Compliant Recipe

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It seems like many people love to start the Whole30 in January. But winter is not when I want to eat a ton of salads! I want warm, hearty meals like soup – and I was so happy to make a paleo Zuppa Toscana! Have you tried the version at Olive Garden? This is like that, but even better.

I made a similar recipe a few years ago, but wanted to refresh it. I found this one and used it for inspiration, made a few tweaks, and came up with my recipe below!

Paleo Zuppa Toscana

Colorado lifestyle blogger, Amanda Seghetti, shares a Paleo Zuppa Toscana recipe. The recipe is Whole30 Compliant! Check it out!

I didn’t want to drive around looking for compliant Italian sausage, so I found this recipe for Whole30 compliant Italian sausage and made it. It was actually really easy! It didn’t have as much flavor as I was looking for, so next time I’d probably double the seasonings.

Colorado lifestyle blogger, Amanda Seghetti, shares a Paleo Zuppa Toscana recipe. The recipe is Whole30 Compliant! Check it out!

I also decided to use yellow potatoes instead of white sweet potatoes. Hunter isn’t too keen on sweet potato flavor (I know, something is wrong with her), so I was trying to be nice. And now that white potatoes are acceptable on Whole30, I just went with it.

Colorado lifestyle blogger, Amanda Seghetti, shares a Paleo Zuppa Toscana recipe. The recipe is Whole30 Compliant! Check it out!

Colorado lifestyle blogger, Amanda Seghetti, shares a Paleo Zuppa Toscana recipe. The recipe is Whole30 Compliant! Check it out!
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But I did have one white sweet potato in the pantry, and I chopped it in there with the rest of the potatoes. She had no idea.

Anyway, here’s my version of Paleo Zuppa Toscana!

Paleo Zuppa Toscana – Whole30 Compliant Recipe

Paleo Zuppa Toscana – Whole30 Compliant Recipe

Ingredients

  • 1 lb ground Italian Sausage (I used this recipe, but would add more seasonings)
  • 8 slices paleo bacon
  • 4 large potatoes (white or sweet), peeled and diced (smaller chunks cook faster)
  • 1/2 yellow onion, diced
  • 1 bunch kale, stem removed and leaves coarsely chopped
  • 1 32oz container chicken broth
  • 1 can coconut milk (I use full fat)
  • 3 cloves garlic, minced
  • salt and pepper to taste

Instructions

  1. Cook bacon to desired crispness, reserving fat. (I bake my bacon on a sheet pan in the oven)
  2. Set bacon aside and pour bacon fat into large pot or dutch oven.
  3. Over medium high heat, cook onions until translucent, about 4 minutes.
  4. Add garlic and cook another 2 minutes.
  5. Add the Italian sausage and cook until no longer pink, stirring to cook evenly.
  6. Add in the potatoes, broth, and coconut milk. Cook 20-30 min until potatoes are soft.
  7. Stir in the kale and cook an additional 3 minutes. Add salt and pepper to taste. Serve with crumbled bacon on top.
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You can easily change this recipe if you aren’t following Paleo or Whole30 guidelines – just switch out the coconut milk for another milk and/or heavy cream, and add some parmesan cheese to serve!

Paleo zuppa toscana - whole30 compliant recipe | Amanda Seghetti

I’d love to know what you think of this recipe! Add a comment below and let me know how it tastes!

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