Paleo Zuppa Toscana Soup
Warm, hearty, and completely Paleo-friendly, this Paleo Zuppa Toscana Soup is a nourishing, flavor-packed twist on the classic Italian comfort dish. Made with sugar-free Italian sausage, crispy thick-cut bacon, tender russet potatoes, and vibrant kale, this wholesome soup is enriched with creamy full-fat coconut milk for a dairy-free alternative that doesn't skimp on richness. Seasoned with aromatic garlic, a hint of red pepper flakes, and low-sodium chicken broth, it's a healthy meal that's perfect for cozy nights or entertaining guests. Ready in just under an hour, this satisfying soup is gluten-free, dairy-free, and ideal for those following a Paleo lifestyle, making it a crowd-pleaser you’ll want to serve again and again!
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Recipe Information
Ingredients
- 1 pound Italian sausage (sugar-free, Paleo-compliant)
- 4 slices Bacon (thick-cut, sugar-free)
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 0.5 teaspoon Red pepper flakes
- 6 cups Chicken broth (low-sodium, Paleo-compliant)
- 3 medium, peeled and diced Russet potatoes
- 4 cups, loosely packed and chopped Kale
- 1 cup Full-fat coconut milk
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate. Once cool, crumble into small pieces.
Add the Italian sausage to the same pot. Cook and crumble it with a wooden spoon until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté over medium heat until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, stirring for an additional 30 seconds until fragrant.
Pour the chicken broth into the pot and scrape the bottom to deglaze and release any browned bits. Add the diced potatoes, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes or until the potatoes are tender.
Stir in the chopped kale and let it cook for 3-5 minutes until wilted and tender.
Reduce the heat to low and stir in the coconut milk. Add the cooked sausage and crumbled bacon back to the pot. Simmer for 2-3 minutes to heat through and combine flavors.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the Paleo Zuppa Toscana Soup warm and enjoy!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 7929 mg | 345% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.6 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5767 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
