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Creamy Tuscan-style Soup: Dairy-Free, Low-carb and Paleo-friendly

Experience this soul-warming Tuscan-style Soup that caters to everyone - those with dietary limitations and anyone who loves a rich, hearty soup. Bursting with Italian sausage, bacon, robust kale and creamy coconut milk, this soup marries all the comforting flavors of traditional Zuppa Toscana in a ...
5
45 min
TOTAL TIME
384
CALORIES
$2.47
PER SERVING
Creamy Tuscan-style Soup: Dairy-Free, Low-carb and Paleo-friendly
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Ingredients
SOUP
8 SERVINGS
Russet Potatoes
2 large russet potatoes
cut into half-inch cubes
Bacon
6 slices bacon
diced
Kale
5 cups kale
chopped
Coconut Milk
1 cup coconut milk
Garlic
5 cloves garlic
finely minced
Crushed Red Pepper
1 tsp crushed red pepper
Sea Salt
1 tsp sea salt
Yellow Onion
1 medium yellow onion
finely chopped
Chicken Bone Broth
4 cups chicken bone broth
Black Pepper
1/2 tsp black pepper
Spicy Italian Sausage Meat
1 lb spicy italian sausage meat
Directions
SOUP
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat a large cast iron pot over medium high heat and add the diced bacon.
2
Cook the bacon until crisp, stirring occasionally, and remove it using a slotted spoon to a paper-towel lined plate.
3
Reduce the heat to medium and add the spicy Italian sausage to the pot. Sprinkle the sausage with the crushed red pepper.
4
Brown the sausage, breaking up lumps with a spoon. Once browned, remove the sausage with a slotted spoon and set it aside.
5
In the remaining fat, cook the chopped yellow onions until translucent, then add the finely minced garlic. Cook for another 45 seconds.
6
Add the cubed Russet potatoes to the pot, sprinkle with sea salt and black pepper, stir to coat.
7
Pour in the chicken bone broth and bring it to a boil over medium high heat.
8
Lower the heat to medium and cook until potatoes are fork tender, about 10 minutes.
9
Add the coconut milk to the pot along with the browned sausage and stir. Allow it to simmer for 5 minutes to blend flavors.
10
Stir in the chopped kale and cooked bacon. Cook for another minute until the kale is wilted and vibrant green.
11
Taste, adjust the seasoning with sea salt and black pepper if needed. Serve immediately.
12
Store any leftovers in the refrigerator for up to 5 days, or freeze for up to a month.
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Health Info
Macros
20g
CARBS
24g
FAT
20g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
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Frequently Asked Questions
What is Zuppa Toscana?
What ingredients do I need to make Zuppa Toscana?
What is the best type of sausage to use for Zuppa Toscana?
How do I prepare the kale for Zuppa Toscana?
Can I make Zuppa Toscana in a slow cooker or instant pot?
Can I substitute the heavy cream with a non-dairy alternative?
How can I make the soup thicker or thinner?
How should I store leftovers of Zuppa Toscana?