Healthy Zuppa Toscana with Homemade Whole30 Italian Sausage
A creamy, hearty Zuppa Toscana made with homemadeWhole30 Italian sausage, kale, and coconut milk, offering a deliciousdairy-free, gluten-free take on the classic.
Ingredients
Zuppa Toscana
- 4 slices Whole30-compliant bacon cut into ½-inch pieces
- 1 pound Italian sausage recipe below or store-bought
- 4 medium yellow potatoes about 1 lb 3 oz, diced into bite-sized pieces
- 1 medium white or yellow onion diced
- 2 tablespoons garlic minced (about 4 cloves)
- 4 cups chicken broth
- 1/2 bunch of kale with the stems discarded and the leaves roughly chopped (approximately 4 cups)
- 1 13.5-ounce can unsweetened, full-fat coconut milk
- Salt and pepper to taste
Homemade Whole30 Italian Sausage
- 1 pound ground pork
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon of freshly minced parsley or use 2 teaspoons of dried parsley if fresh is unavailable
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds ground (optional)
- 1/4 teaspoon red pepper flakes
- Pinch of cayenne pepper optional
Instructions
- Combine Ingredients: In a large bowl, combine ground pork with Italian seasoning, salt, black pepper, parsley, garlic powder, onion powder, smoked paprika, ground fennel (if using), red pepper flakes, and cayenne.
- Cook or Store: Use the sausage immediately in the soup recipe or store in the refrigerator for up to 2 days.
- Cook the Bacon: In a large soup pot or Dutch oven over medium heat, cook the bacon pieces until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Cook the Sausage: Add the prepared Italian sausage to the pot and cook until browned, breaking it up into smaller pieces as it cooks.
- Sauté the Aromatics: Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant, about 3–4 minutes.
- Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot, bringing the mixture to a boil. Reduce heat and let it simmer for 10–12 minutes, or until the potatoes are tender.
- Add Kale and Coconut Milk: Stir in the chopped kale and coconut milk, cooking for another 5 minutes or until the kale is wilted. Return the bacon and sausage to the pot, stirring to combine.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot and enjoy a warm, comforting bowl of this Healthy Zuppa Toscana.
Nutrition
Calories: 350kcal
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