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Tuscan-Style Soup with a Healthy Twist

Savor the comforts of this heartwarming, creamy Tuscan-style soup. This farm-to-table classic is jam-packed with juicy Italian sausage, crispy bacon, hearty potatoes, and vibrant kale. It is a healthier version, dairy-free, aligned to paleo and Whole30 diets, and easy to modify for a low carb keto l...
2
1 hr
TOTAL TIME
384
CALORIES
$1.61
PER SERVING
Tuscan-Style Soup with a Healthy Twist
Ingredients
12 INGREDIENTS
8 SERVINGS
Bacon
6 slices bacon
chopped into small pieces
Crushed Red Pepper Flakes
1 tsp crushed red pepper flakes
Yellow Onion
1 medium yellow onion
finely diced
Sea Salt
1 tsp sea salt
Sea Salt & Pepper
sea salt & pepper
to taste
Coconut Milk
1 cup coconut milk
Garlic
5 cloves garlic
minced
Spicy Italian Sausage Meat
1 lb spicy italian sausage meat
Russet Potatoes
2 large russet potatoes
peeled and diced into 1/2 inch pieces
Black Pepper Powder
1/2 tsp black pepper powder
Chicken Bone Broth
4 cups chicken bone broth
Kale
5 cups kale
thoroughly washed and cut into bite-sized pieces
Directions
13 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Heat up a large stock pot over medium high heat.
2
Add the chopped bacon pieces into the pot. Stir occasionally until the bacon becomes crispy. This will take around 5-8 minutes.
3
Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towel. The bacon will drain on this plate.
4
In the same pot, over medium heat and using the bacon fat, cook the spicy Italian sausage meat. Be sure to break it apart into small pieces. Sprinkle crushed red pepper flakes and keep stirring until the sausage browns. This will again take about 5-8 minutes.
5
Use the slotted spoon to remove the browned sausage meat to a separate plate. Do not discard the fat in the pot.
6
Over medium heat, add the diced yellow onions into the pot and cook until translucent. Then add the minced garlic, stir well, and cook for another 45 seconds.
7
Introduce the diced Russet potatoes to the pot. Sprinkle the mixture with sea salt and black pepper powder, then stir to ensure the potatoes get well-coated.
8
Pour the chicken bone broth into the pot and raise the heat to medium-high until it comes to a boil.
9
Reduce the heat to medium and continue cooking until the potatoes are fork tender, approximately 10 minutes.
10
Pour the coconut milk into the pot, add the sausage, and stir thoroughly. Allow it to cook for about 5 minutes so the flavors can blend together.
11
Mix in the chopped kale and cooked bacon. Continue cooking until the kale is wilted but remains a vibrant green. This should take about a minute.
12
Taste the soup and season with additional sea salt and pepper if needed.
13
Once done, remove the pot from heat. The soup will thicken as it cools. It can be served immediately, stored in the fridge for up to 5 days or frozen for up to 1 month.
Health Info
Macros
20g
CARBS
24g
FAT
20g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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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?