Gluten & Dairy Free ZUPPA TOSCANA
This healthier Zuppa Toscana is insanely delicious, creamy, savory and so perfect during the cold months! It’s packed with all the goodies and is dairy-free, gluten free and paleo!
What You’ll Need to Make Paleo Zuppa Toscana
The ingredients are simple and delicious here. If you’re a fan of sausage, bacon and potatoes, this is truly the soup of your dreams! Here’s what you’ll need:
Bacon (uncured and sugar-free)
Italian Sausage (homemade or clean store bought)
Crushed Red Pepper
Onion
Garlic
Mushrooms or Cauliflower
Broth
Coconut Milk
Kale
Sea salt and black pepper
Ingredients
6 slices bacon cut into 1” pieces
1 lb Sweet or spicy Italian sausage meat homemade* or store bought
Crushed red pepper to taste
1 medium yellow onion diced
5 cloves garlic minced
2 cups of mushrooms
salt and pepper to taste
4 cups chicken bone broth
5 cups kale chopped
1 cup coconut milk (full fat)
Instructions
Heat a large stock pot over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp.
Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon.
With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the onions, and garlic with sea salt and pepper and stir to coat.
Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium.
Add the coconut milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.
Remove from heat and serve - the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month. Enjoy!
