Whole30 Zuppa Toscana
Whole30 Zuppa Toscana is a classic Italian soup made with sausage and potatoes in a creamy broth. This healthy version is gluten-free, dairy-free and full of flavor. This Olive Garden inspired recipe is a perfect weeknight recipe.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion peeled and diced
- 3 cloves garlic minced
- 1 lb hot or regular Italian sausage, casing removed (check ingredients for sugars and preservatives)
- 2 teaspoons Italian seasoning
- 6 cups reduced sodium chicken broth (or bone broth)
- 4 medium russet potatoes cut into 1/2 inch cubes (Note 1 Low Carb)
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 4 cups kale stemmed and chopped
- 1 cup full fat coconut cream or cashew cream
- 1 tablespoon tapioca flour optional
Instructions
Cook the sausage and veggies
- Add the olive oil to a large dutch oven over medium heat until it's hot and rippling. Stir in the diced onion and cook, letting it soften and sweat for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the Italian sausage and cook to break it up until no pink remains, about 4 minutes. Stir in the Italian seasoning.
Simmer the soup
- Pour the chicken broth into the soup with the diced potatoes (or cauliflower), salt and red pepper flakes. Bring the soup to a boil over medium high heat then reduce the heat to medium low and simmer for 10 minutes.
Finish with cream and kale
- Stir in the chopped kale and coconut cream to combine and cook, stirring occasionally, until the cream is combined and the kale is wilted, about 2 minutes.
- Use a tapioca starch slurry to thicken the sauce if desired. Remove a few tablespoons of the soup broth to a small bowl and add 1 tablespoon of tapioca starch and mix well until all lumps are gone. Place mixture back into the soup and boil for 1-2 minutes, until smooth and thickened.
- Taste and add additional salt and red pepper flakes to taste
Video
Notes
Note 1. Low Carb. Swap the potatoes for 1 head of cauliflower for low carb option).
Where to find coconut cream: it will be in the international section of the grocery store. It's the thick cream part on top of full fat canned coconut milk.
Slow cooker: follow steps 1 and 2 then transfer sausage, onion and garlic to a slow cooker. Add the stock, spices and potatoes to the crock pot and cook on high for 3 hours or low for 5-7 hours. Add cream and kale and mix well for 3 minutes before serving to allow kale to wilt.
Instant pot: select saute mode and cook sausage, onions and garlic according to steps 1 and 2. Add the broth, potatoes and spices and set to pressure cook/manual on high for 8 minutes. When it’s done, return to saute mode and add coconut cream and kale and cook until wilted, 2-3 minutes.
Storage: allow the soup to cool completely then transfer to an airtight container and keep in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 52.6g | Protein: 18.3g | Fat: 20.8g | Saturated Fat: 8.9g | Cholesterol: 31mg | Sodium: 1076mg | Fiber: 4.6g | Sugar: 19.3g