This healthier twist on classic Zuppa Toscana is insanely delicious, creamy, savory and so cozy during the cold months! It’s packed with all the goodies, is totally dairy-free, paleo, and Whole30 compliant, and even has a low carb keto option.
Zuppa Toscana contains basically every single ingredient I CRAVE so it’s about time I have a recipe for it here! But seriously, this soup is BOMB in all ways.
Even the traditional version is pretty paleo friendly – sausage, bacon, potatoes, kale, broth, and cream. So, aside from switching out the dairy, there’s not a whole lot to change, which is amazing.
Of course to keep it clean (and Whole30 compliant, if needed) you’ll want to choose ingredients that are as unprocessed as possible and without nitrates or sugar added. But, I’ll get to that in a minute! Let’s first dive face first into this soup – it’s too good to wait.
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, for Whole30)
Italian Sausage (homemade or clean store bought)
Crushed Red Pepper
Onion
Garlic
Potatoes (Mushrooms or Cauliflower for Keto)
Broth
Coconut Milk
Kale
Sea salt and black pepper
How Can I Make This Zuppa Toscana Keto Friendly?
Yes – absolutely! To keep this soup very low carb and keto, you can swap out the potatoes for mushrooms, cauliflower florets, or another veggie you like that’s low in carbs.
You can also swap out the potatoes for another starchy veggie if white potatoes aren’t your thing. Sweet potatoes, white or Japanese sweet potatoes, carrots, or butternut squash would all work well.
If you are on a keto diet but not Whole30, you might also want to make my low carb biscuits to enjoy with your zuppa Toscana!
A Few FAQs:
I Don’t Like Coconut – Will I Taste the Coconut Milk in the Zuppa Toscana?
I’m not a fan of coconut flavor and I don’t taste it at all in the soup since there are so many other flavors going on. If you’re really sensitive, you can add 1/2 cup of coconut cream and 1/2 cup additional bone broth to cut back on coconut flavor.
Are White Potatoes Paleo?
White potatoes are one of those foods that the Paleo community has been divided on in the past. They are, however, completely Whole30 compliant.
I feel it’s a personal thing – and that goes for so many foods, not just potatoes. I’ve never specifically avoided white potatoes (especially being a runner) but I probably only eat them about once per week. For more info on how potatoes can fit into a paleo diet, read here.
Where Can I Find Whole30 Compliant Bacon and Sausage?
It’s easier now than ever to find compliant bacon and sausage in your local stores. Whole Foods has a couple of brands of compliant bacon (Applegate and Pederson Farms) and Jones Dairy Farm carries both compliant bacon and sausage that you can find in many grocery stores. For online ordering, there are many options such as US Wellness Meats.
I often find that local stores make Italian sausage on premise that is typically compliant since it’s minimally processed. You can always ask what they add if they don’t list ingredients. If finding sausage is a problem, it’s easy to make your own! You can use my recipe here.
How To Save Leftover Zuppa Toscana
This soup tastes even better the next day in my opinion, since the potato starch makes it even creamier and thicker and the flavors have a chance to blend.
You can store leftovers in a sealed container in the refrigerator for up to 4-5 days. You can also freeze the soup in a freezer safe container for up to about one month. The coconut milk might separate a little bit, but you’ll be able to whisk it back easily.
I hope you’re ready for a seriously delicious zuppa Toscana that everyone will want on repeat in your house! Grab your stock pot, it’s time to make soup – let’s go!
Zuppa Toscana {Paleo, Whole30, Keto Option}
Zuppa Toscana {Paleo, Whole30, Keto Option}
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
- 4 cups chicken bone broth
- 5 cups kale chopped
- 1 cup coconut milk full fat
- Sea Salt and pepper to taste
Instructions
-
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.
-
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.
-
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.
-
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.
-
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!
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 barb biscuits pictured can be found here.
Nutrition
Shop Products and Ingredients:
Want More Paleo + Soup Recipes? Try One of These!
Chicken Pot Pie Soup with Low Carb Biscuits
Stuffed Pepper Soup in the Instant Pot
Chicken and “Rice” Soup in the Instant Pot
Butternut Squash Soup with Apples and Bacon
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Hi I love your dessert recipes they always taste amazing!
However, I’m vegetarian so I can never really use your savory meal recipes. Would it be possible for you to release some recipes that are vegetarian friendly?
Thank you so much for making healthy desserts so delicious and fun!
Can this be adapted to instant pot?
These bowls sound SO cozy, Michele!! Perfect for fall or winter 🙂 Cannot wait to make these!
What do the cook times convert to for the Instant Pot?
This was delicious. My husband and I both enjoyed it very much!
I’ve been waiting FOREVER for you to make this – I made it as soon as it was posted!! I’ve tried several other paleo versions, but this was my favorite by far!
This recipe was seriously amazing. I used ground turkey and your recipe for sausage, yellow potatoes instead of russet and spinach instead of Kale because of what I had on hand. Absolutely delicious!!
Made this tonight and everyone, including picky little boys, loved it! Thank you!!
Your website has definitely become my FAVORITE resource for Whole30 and Paleo recipes. Seriously… You’re amazing. Do you know what else is amazing? THIS RECIPE! I used sweet potatoes instead of white potatoes and ground turkey instead of pork, seasoning the meat myself. So. Freaking. Good. This is definitely a recipe worth keeping. THANK YOU!
Can this be made in a crock pot?
Confused on the nutrition. 439 kcal? What is calories per serving?
I made this tonight for dinner and it was so good. I only made two changes, I left out the kale ( so my husband would eat it) and added diced carrots. This is the first recipe I have made of yours but look forward to making many more!
Creamy delicious soup and easy to make. A new favorite. I doubled the recipe and glad I did.
Really comforting soup full of flavor! Loved it!
This is a keeper! Made it for our church soupfest and it was a hit!
I made this twice in one week after coming across if on Instagram! So DELISH and EASY! I highly recommend this soup (I made the russet potato version).
So delicious!! Very easy to make, and the kids LOVED IT!
Surprisingly good! I only say that because it’s such a simple ingredient list. Turned out delicious. The only thing I would say is I feel like I need more broth. It might be because my potato size or something else but it’s a definitely make again recipe. Thank you.
Thank you for sharing your knowledge and expertise.
so easy, filling, and delicious! This will be a heavy rotation in our house. So many flavors!
First meal i tried to make from Michele and it did not disappoint. It was delicious! I was a little hesitant about the coconut milk but you couldn’t even taste it.
I can’t lie and say that this is my first recipe from this website. Haven’t found a recipe my wife and I haven’t loved! Thank you for sharing all these with us. As expected this was a great find!
This is my go to Zuppa Toscana recipe. Seriously delicious!
Thank you for the recipe!!! This is my son’s new favorite. He ate four bowls!!💕
Hi! Love your recipes!! Could I use beef bone broth instead of chicken broth with this? I am making beef bone broth this week. I have frozen homemade turkey broth already but may conflict with the flavors? Thank you!
So good and so easy! Loved every bite !!!!!!
This is a new favorite. Thanks for the delicious recipe.
Fabulous, just fabulous!