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 made a few tweaks and came up with my recipe below!
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 my child), 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. It can be our secret.
Anyway, here’s my version of Paleo Zuppa Toscana!
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!