Zuppa Toscana Soup - Whole30 Approved

Zuppa Toscana Soup Whole30 Approved

Zuppa Toscana Soup Whole30 approved is one of my most favorite soups. It is rich, creamy and full of flavor. You’ll love this filling, Whole30 soup anytime, but especially during the cold, wintery months. Dairy-free, gluten-free, grain-free, and sugar-free, this is one of the best Whole30 soups out there.

Whole30 is a great reboot of the body. My husband and I try to incorporate one of these each year to reset our body and strive to be healthier. You can read all about the benefits of the Whole30 lifestyle by visiting Whole30.com.

If you are trying to eat healthier or add something new into the rotation during your Whole30, I highly suggest this recipe. It is perfect for a crowd. Also, if you make a big enough pot, you are sure to have leftover to eat on throughout the week.

Eat Your Veggies

One thing I have loved lately is adding in kale to my soups and recipes. It is such a great way to add more veggies to your diet without noticing it. Even my picky ten-year-old tried it and liked it, so that’s a HUGE WIN!!

Want more healthy recipes that are yummy too? Check out this one.

Whole30 Zuppa Toscana Soup

A rich, and filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal when you're craving comfort food.

4 4 slices Whole30-compliant bacon cut into about 1/2" pieces
1 lb. 1 pound Italian or breakfast sausage
1/2 tsp. crushed red pepper flakes
3 Medium potatoes cubed (makes about 1 cup)
1 Medium onion diced
2 cloves garlic, minced
4 cups chicken broth or stock
1 can coconut milk
1 tbsp dried thyme
1 tbsp. dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
salt & pepper to taste

In a Dutch oven or heavy-bottomed medium pot over medium heat, add sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork-tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Zuppa Toscana Soup – Whole30 Approved