Whole30 Zuppa Toscana (Edit recipe)

Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months.

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	479
Fat:	27 g
Carbohydrates:	22 g
Protein:	29 g
Cholesterol:	62 g
Sodium:	842 mg
Fiber:	3 g
Sugars:	1 g
Calculated for total recipe.

by Primal Gourmet

View original recipe

Serves: 6-8

Ingredients

4 pieces Bacon, Whole30 compliant, thinly sliced
1 lb Hot Italian Sausage, (Whole30 compliant sweet or hot Italian sausage pork, chicken, or turkey, casings removed)
1 Yellow Onion, large, diced
4 cloves Garlic, finely chopped
1 tsp Red Pepper Flakes, optional
1 tsp Fennel Seed, dried, optional
.5 cup Coconut Milk, full-fat
1.5 lb Russet Potatoes, diced (substitute red or yellow potatoes)
1 quart free range, organic Chicken Stock, Whole30 compliant
2 Bay Leaf, dried or fresh
1 head Lacinato Kale, thinly sliced into ribbons (also called cavolo nero, Tuscan kale, dino kale or black kale)
Ground Fresh Black Peppercorns, to taste
Kosher Salt, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add bacon to a cold stock pot and set over medium-high heat. Cook the bacon, stirring regularly, until browned, about 6 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
Add the sausages and use a wooden or metal spoon to break them into small pieces. Cook, stirring occasionally, until the sausages are browned and cooked through, about 7 minutes. Transfer the sausage to a bowl and set aside.
Discard all but 2 tablespoons of the fat in the pot. If necessary, add extra-virgin olive oil. Add the onions and cook, scraping any brown bits on the bottom of the pot, until slightly soft and translucent, about 4 minutes. Add the garlic, chili flakes and fennel seeds, if using, and cook an additional 60 seconds. Add the coconut milk and cook until reduced by ¼ in volume, about 2 minutes.
Add the chicken stock, potatoes and bay leaves. Bring the liquid to a boil, lower the heat to medium-low and cover partly with a lid. Cook until the potatoes are fork tender, about 15 minutes.
Add the kale and cook until significantly wilted, about 3 minutes. If necessary, add water or chicken stock to cover. Return the cooked sausage to the pot and stir through. Let the soup simmer for 5 minutes for the flavours to come together. Taste for seasoning and adjust with salt and pepper as desired.
Ladle the soup into individual serving bowls and garnish with the reserved bacon.