Healthy Zuppa Toscana {Paleo, Whole30, Keto Option}

This healthy Zuppa Toscana is rich, creamy, savory, and packed with Italian sausage, crispy bacon, tender potatoes, and kale. It’s an easy one-pot version of the classic restaurant favorite that’s completely dairy free, paleo and Whole30 friendly, with a simple low-carb keto option too.

*Originally published in October 2019. Updated September 2026 with new tips and refreshed content. The original reader-favorite recipe has not changed.

There are some recipes I come back to every single fall and winter, and this Zuppa Toscana is definitely one of them.

It has everything I want in a cold-weather dinner: savory Italian sausage, crispy bacon, tender potatoes, plenty of garlic, kale, and a creamy broth. And somehow it manages to feel both cozy and hearty without being overly heavy.

This recipe has also been a reader favorite for years, so I’m keeping the actual recipe exactly as it is!

Instead of heavy cream, full-fat coconut milk makes the broth creamy while keeping the soup completely dairy free. With all the sausage, bacon, garlic, onion, and broth in the soup, the coconut flavor doesn’t take over at all.

It’s also made entirely in one pot and the leftovers are just as good the next day, which makes this one of my favorite easy fall and winter dinners.

Why You’ll Love This Healthy Zuppa Toscana

Rich and creamy without dairy. Full-fat coconut milk gives the broth that creamy texture you expect from Zuppa Toscana without using heavy cream.

Packed with flavor. Bacon, Italian sausage, garlic, onion, and crushed red pepper create a savory broth with just the right amount of spice.

One-pot dinner. Everything is cooked in the same stockpot or Dutch oven, so cleanup is simple.

Hearty and satisfying. Potatoes, sausage, bacon, and kale make this filling enough to serve as a complete meal.

Paleo and Whole30 friendly. Just make sure your sausage and bacon fit your dietary needs.

Easy to make low carb. Swap the potatoes for cauliflower or mushrooms for the keto option.

Great for leftovers. The flavors are even better after they’ve had time to sit!

What Is Zuppa Toscana?

The Zuppa Toscana most of us know is the creamy sausage, potato, and kale soup made popular by Olive Garden.

My version has all the things I love about that soup — Italian sausage, bacon, potatoes, kale, garlic, and a rich creamy broth — but uses coconut milk in place of heavy cream.

The result is a dairy-free Zuppa Toscana that still tastes rich and comforting.

Ingredients You’ll Need

The ingredients are simple, but together they create tons of flavor.

Bacon: Cooking the bacon first gives you crispy bacon for the finished soup plus flavorful bacon fat for cooking the sausage and vegetables.

Italian sausage: Either sweet or spicy Italian sausage works. Choose whichever your family prefers. If you’re making the soup for Whole30, check the ingredients for added sugar.

Crushed red pepper: Add as much or as little as you like depending on how spicy you want the soup.

Yellow onion and garlic: These build the savory flavor in the broth.

Russet potatoes: Russets become perfectly tender while still giving the soup plenty of hearty potato texture.

Chicken stock or bone broth: Either works well here. Use a broth you really like since it makes up the base of the soup.

Full-fat coconut milk: This is what gives the Zuppa Toscana its creamy texture while keeping it dairy free.

Kale: Kale is perfect here because it holds up well in the hot soup and only needs a minute or two to soften.

Sea salt and black pepper: Season to taste depending on how salty your bacon, sausage, and broth are.

How to Make Zuppa Toscana

Start by cooking the bacon in a large stockpot or Dutch oven until crisp. Remove it with a slotted spoon and set it aside, leaving the bacon fat in the pot.

Next, cook the Italian sausage in the bacon fat. Break it into crumbles as it cooks and add crushed red pepper if you want some heat. Once the sausage is browned, remove it from the pot as well.

Add the onion to the remaining fat and cook until translucent, then stir in the garlic.

Add the potatoes and season with salt and pepper before pouring in the chicken stock or bone broth.

Bring everything to a boil, then lower the heat and cook until the potatoes are fork-tender.

Stir in the coconut milk and cooked sausage and let the flavors come together for about five minutes.

Finally, add the kale and crispy bacon. The kale only needs a minute or so to wilt and turn bright green.

Taste and adjust the salt and pepper, then serve!

Does Zuppa Toscana Taste Like Coconut Milk?

I’m not a big fan of noticeable coconut flavor in savory recipes, and I don’t find that the coconut milk makes this soup taste like coconut.

There are so many strong savory flavors from the sausage, bacon, garlic, onion, and broth that the coconut milk mostly adds richness and creaminess.

If you’re especially sensitive to coconut flavor, you can use 1/2 cup coconut cream plus an additional 1/2 cup chicken broth instead of the full cup of coconut milk.

How to Make Keto (Low Carb) Zuppa Toscana

The original recipe uses russet potatoes, but you can easily make a lower-carb version.

Replace the potatoes with cauliflower florets or sliced white mushrooms.

Since both cook much faster than potatoes, you won’t need the full potato cooking time. Once the broth boils, continue with the recipe and cook just until your vegetables reach the texture you like.

The rest of the recipe can stay the same, assuming you choose bacon and Italian sausage that work for your needs.

Can I Use Sweet Potatoes?

Yes! If you prefer not to use white potatoes, sweet potatoes work well in this recipe too.

The flavor will be slightly sweeter, but they pair really well with the Italian sausage, bacon, and kale.

You can also use another favorite root vegetable.

Tips for the Best Zuppa Toscana

For the most flavorful soup, don’t discard the bacon and sausage drippings. Cooking the onion, garlic, and potatoes in the rendered fat adds a lot of flavor to the finished soup.

Make sure to cut your potatoes into fairly even 1/2-inch pieces so they cook at roughly the same rate.

Use full-fat coconut milk for the creamiest broth. This isn’t the place where I’d use a light coconut milk.

Wait until the very end to adjust the salt. Bacon, sausage, and broth can all vary quite a bit in saltiness.

Finally, don’t overcook the kale. Adding it right at the end keeps it tender and vibrant instead of overly soft.

What to Serve with Zuppa Toscana

This soup is filling enough to be a complete dinner on its own, but you can also serve it with a simple green salad or roasted vegetables.

If you’re eating low carb, my low-carb biscuits are also perfect alongside a hot bowl of this soup.

Storing and Reheating Leftovers

Store leftover Zuppa Toscana in a covered container in the refrigerator for up to 5 days.

Reheat individual portions gently on the stovetop or in the microwave. The soup will naturally thicken as it sits, so you can add a splash of broth while reheating if you prefer a thinner consistency.

You can also freeze the soup for up to one month.

Zuppa Toscana FAQs

Is Zuppa Toscana gluten free?

Yes. This Zuppa Toscana is naturally gluten free as long as you use gluten-free Italian sausage, bacon, and chicken broth. Always check packaged ingredients if you need to avoid gluten strictly.

Is Zuppa Toscana Whole30?

This version can be Whole30 compatible when you use compliant bacon, Italian sausage, broth, and full-fat coconut milk with no added sugar or other non-compliant ingredients.

What can I use instead of heavy cream in Zuppa Toscana?

Full-fat coconut milk works beautifully in place of heavy cream and keeps this Zuppa Toscana completely dairy free. It gives the broth a rich, creamy texture without overpowering the savory sausage, bacon, garlic, and broth.

Can you taste the coconut milk in this soup?

The coconut flavor is very mild because the soup has so many savory ingredients. The Italian sausage, bacon, garlic, onion, broth, and seasonings are much more noticeable than the coconut milk.

Can I make Zuppa Toscana without potatoes?

Yes. For a lower-carb version, replace the potatoes with cauliflower florets or sliced mushrooms. Because these cook more quickly than potatoes, you’ll need to shorten the simmering time.

Can I use sweet potatoes instead of russet potatoes?

Yes. Sweet potatoes work well and pair especially nicely with the sausage and bacon. They will give the finished soup a slightly sweeter flavor than traditional white potatoes.

Can I use spinach instead of kale?

Yes. Baby spinach can be substituted for kale. Stir it in at the very end since spinach wilts much faster than kale.

How long does Zuppa Toscana last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits, so you can add a splash of broth when reheating if needed.

Can you freeze Zuppa Toscana?

Yes. This soup can be frozen for up to about one month. Let it cool completely before transferring it to a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat gently.

What is the best way to reheat Zuppa Toscana?

Reheat it gently in a saucepan over medium-low heat, stirring occasionally until hot. You can also microwave individual portions. If the soup has thickened in the refrigerator, stir in a small amount of broth before reheating.

More Cozy Paleo Soup Recipes

If you’re looking for more cozy dinners for soup season, try these next:

• Creamy Potato Soup with Bacon
• Italian Wedding Soup
• Chicken Pot Pie Soup
• Paleo Pizza Soup
• Quick Stovetop Chili
• Buffalo Chicken Chili

Zuppa Toscana {Paleo, Whole30, Keto Option}

This healthier twist on classic Zuppa Toscana is creamy, savory and so cozy during the cold months! It’s packed with Italian sausage, bacon, potatoes and kale, is completely dairy free, paleo and Whole30 friendly, and has an easy low-carb keto option.

Author: Michele

Prep Time: 15 minutes

Cook Time: 35 minutes

Course: Dinner/Lunch

Cuisine: Paleo, Whole30

Keyword: bacon, bone broth, coconut milk, potatoes, sausage, soup, whole30

Servings: 8

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4.67 from 436 votes

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 large Russet potatoes about 1.5 lbs, peeled and cut into 1/2” cubes*
• Sea salt and pepper to taste
• 6 cups chicken stock or bone broth
• 4 cups kale chopped
• 1 cup coconut milk full fat
• Sea Salt and pepper to taste

Instructions

1. Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.

2. 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, until browed - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.

3. 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 potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.
4. Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about 10 minutes. If using mushrooms or cauliflower**, move on to the next step after the broth boils.

5. 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.

6. 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!

Recipe Notes

*You can use my recipe for homemade Whole30 sausage patties, if desired.
**If you don’t eat potatoes, feel free to sub sweet potatoes here or another root veggie. Or, for a low carb (Keto) option, sub in white mushrooms or cauliflower florets. If using mushrooms or cauliflower, cook time will be reduced in Step #4.

***The recipe for the low carb biscuits pictured can be found here.

Nutrition

Calories: 439kcal

Carbohydrates: 24g

Protein: 19g

Fat: 31g

Saturated Fat: 14g

Cholesterol: 54mg

Sodium: 593mg

Potassium: 856mg

Fiber: 1g

Sugar: 1g

Vitamin A: 4183IU

Vitamin C: 59mg

Calcium: 97mg

Iron: 3mg

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