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.
Paleo Zuppa Toscana
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.
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.
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!
- 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
- Cook bacon to desired crispness, reserving fat. (I bake my bacon on a sheet pan in the oven)
- Set bacon aside and pour bacon fat into large pot or dutch oven.
- Over medium high heat, cook onions until translucent, about 4 minutes.
- Add garlic and cook another 2 minutes.
- Add the Italian sausage and cook until no longer pink, stirring to cook evenly.
- Add in the potatoes, broth, and coconut milk. Cook 20-30 min until potatoes are soft.
- Stir in the kale and cook an additional 3 minutes. Add salt and pepper to taste. Serve with crumbled bacon on top.
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!
I’d love to know what you think of this recipe! Add a comment below and let me know how it tastes!