Whole30 Toscana Soup
Cozy up with this hearty and wholesome Whole30 Toscana Soup, a deliciously creamy and nutrient-packed twist on the classic Tuscan favorite. Made with sugar-free, nitrate-free Italian sausage, tender Russet potatoes, vibrant kale, and a luxuriously smooth coconut milk base, this soup is both indulgent and entirely Whole30 compliant. Perfectly seasoned with garlic, onion, and a touch of red pepper flakes for a gentle kick, it’s a one-pot wonder that’s ready in just 45 minutes. Whether you’re meal prepping or serving up a comforting dinner, this soup is sure to satisfy with bold flavors and nourishing ingredients—all free of gluten, dairy, and added sugars.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound compliant Italian sausage (sugar-free, nitrate-free)
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 3 medium Russet potatoes, diced into 1-inch cubes
- 6 cups chicken broth (Whole30 compliant)
- 1 cup coconut milk (full-fat, unsweetened)
- 2 cups kale, chopped with stems removed
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the compliant Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes, or until fully browned. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook for 10-12 minutes, or until the potatoes are fork-tender.
Once the potatoes are tender, use a potato masher to partially mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some chunks intact for texture.
Stir the cooked sausage back into the pot, along with the chopped kale. Let simmer for 5 minutes until the kale is wilted.
Reduce the heat to low and stir in the coconut milk. Cook for another 2-3 minutes until heated through, ensuring not to boil the coconut milk.
Season the soup with sea salt, black pepper, and optional crushed red pepper flakes to taste.
Serve hot and enjoy your flavorful, Whole30-compliant Toscana soup!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 991 mg | 21% | |
*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.
