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a bowl of whole30 zuppa toscana with a spoon

Whole30 Zuppa Toscana

4.92 from 23 votes
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.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings
Author: Molly Thompson

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 store bought or homemade (Note 1)
  • 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 unsweetened coconut cream or cashew cream
  • 1 Tablespoon tapioca flour or arrowroot flour

INSTRUCTIONS

  • Heat the olive oil in a large dutch oven or stock pot over medium-high heat until it's hot and rippling. Cook the onion to soften for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
    1 Tablespoon olive oil or avocado oil, 1 medium yellow onion, 3 cloves garlic
  • Add the Italian sausage and Italian seasoning and cook to break it up until no pink remains.
    1 lb hot or regular Italian sausage, 2 teaspoons Italian seasoning
  • Pour the chicken broth into the soup then add the potatoes, salt, and red pepper flakes. Bring the soup to a boil over high heat then reduce the heat to medium-low and simmer for 10 minutes, until the potatoes are fork tender.
    6 cups reduced sodium chicken broth, 4 medium russet potatoes, 1 teaspoon kosher salt, 1/2 teaspoon crushed red pepper flakes
  • Stir in the chopped kale and coconut cream. Combine the tapioca flour in a small bowl with a splash of water and stir it to dissolve and create a slurry. Turn the heat up to medium-high and stir in the slurry. Continue to cook for 3-4 minutes while the soup heats and thickens slightly and the kale wilts.
    4 cups kale, 1 cup full fat unsweetened coconut cream, 1 Tablespoon tapioca flour
  • Taste and add additional salt and red pepper flakes to taste

Recipe Equipment

Large Pot or Dutch Oven

Notes

Note 1. Low Carb. Swap the potatoes for 1 head of cauliflower for low carb option).
Note 2. Homemade Whole30 Italian Sausage. Mix together:
  • 1 lb ground pork
  • 1 Tbsp dried parsley
  • 1 tsp EACH: salt, black pepper, garlic powder, onion powder, dried basil, smoked paprika.
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon EACH: ground fennel seed, oregano, and thyme
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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!