Whole30 Zuppa Toscana Soup is a delicious and easy stovetop soup that is Whole30 compatible! You’ll be eating it even beyond your 30 days!
Prefer a slow cooker version? Make my Slow Cooker Zuppa Toscana Soup (Whole30, Paleo, Keto option) here!
Needed Ingredients for Whole30 Zuppa Toscana Soup
There’s only 10 ingredients in this recipe, and one is optional!
- Olive oil
- Italian Sausage
- Red pepper flakes (optional)
That’s it! For soups, I typically don’t recommend a specific amount since there are so many varieties of broth available, both store bought or homemade. So it may already be salty and you don’t want to add any (or you’re eating low sodium anyway), or it’s plain and you need extra salt!
If you don’t like to make your own broth and want to buy a Whole30 approved brand, try Bonafide Provisions. You’ll find them in the freezer section as it’s the real deal!
Tips and FAQs for Paleo Zuppa Toscana Soup
To make your life easier, use packaged kale or baby kale! This saves you from manually separating it from the stem and chopping the pieces.
Wondering if the coconut milk will make the entire soup taste too coconutty? I promise it won’t! It adds a creaminess and a very subtle sweetness that balances so well with the Italian sausage.
Be sure to buy the full fat coconut milk! That will add to the creaminess, and will keep you full longer as well!
If you don’t tolerate coconut milk but need to keep it dairy free, try almond or cashew milk instead.
You can use any type of broth you like: chicken or beef, even veggie if that’s your preference. I typically make my own bone broth from beef bones.
If you want to make extra, add extra broth and potatoes. This will definitely stretch it and give you leftovers!
How to Make this Paleo Zuppa Toscana Soup
Start by prepping your veggies.
Saute the onion and garlic for a few minutes until the onions are just translucent.
Add in the broth and bring to a boil. Add the potatoes and turn it down to medium low so it can lightly continue to boil. The potatoes are usually done in around 10 minutes. When they’re fork tender, they’re done.
Meanwhile, chop the Italian sausage into bite sized pieces.
Half way through the potatoes cooking time, add in the Italian sausage and mix it in.
Usually it cooks while the potatoes finish, but if you’d like to check, use a thermometer and make sure it reads 165 degrees F.
When the meat and potatoes are finished cooking, turn the heat down to low.
Add in the coconut milk and kale. Stir to mix and let the kale wilt.
Add in salt to taste, and red pepper flakes if desired. Enjoy!
How to make Keto friendly Zuppa Toscana
If you want to make this Whole30 and Paleo Zuppa Toscana keto friendly, there’s an easy variation for that!
Simply swap out the potatoes for cauliflower! Cauliflowers are a great low carb option for most recipes using white potatoes.
Cauliflower can cook a bit quicker than potatoes, so if making the keto version, add the cauliflower and Italian sausage to the broth at the same time and let them start cooking together.
Note that onions and garlic are not always considered keto friendly, so depending on how strict your carb count is, either limit or omit them.
A substitute for white onions is scallions. Add them in either with the kale or as a garnish, however. Don’t cook them at the beginning with the garlic.
How to store Healthy Leftover Zuppa Toscana Soup
If you plan to reheat this in the next day or so, store in an airtight container and keep in the fridge for up to 3 days.
Mason jars work here too!
You can also freeze the soup! I do recommend not adding in the kale before freezing and waiting to add it in when you heat it up. This will preserve the structure and texture of the kale.
However, if you’re lazy like me and want to just have a fully ready to go meal, you can add it in before freezing! It’ll taste the same, it just will be completely wilted.
Whole30 Zuppa Toscana Soup Recipe
Whole30 Zuppa Toscana Soup
- 1 Knife
- 1 Cutting Board
- 1 Dutch oven
- 1 wooden spoon or other mixing utensil
- 1 Tbsp. olive oil
- 2 onion sliced
- 5 cloves garlic smashed or chopped
- 4 cups broth
- 4 medium potatoes chopped into bite sized pieces. If keto, use cauliflower
- 1 lb. Italian sausage broken into bite sized pieces
- 1 bunch green curly kale removed the leaves from the stem and chop
- 1/2 can coconut milk full fat
- salt to taste
- red pepper flakes optional
- Heat the olive oil over medium heat in a Dutch oven or large pot.
- Add the sliced onion and smashed or chopped garlic, and cook about 3 minutes, until onions are slightly translucent.
- Add the 4 cups of broth and turn to high. Add the chopped potatoes. and turn to medium low, letting it boil for 8-10 minutes or until the potatoes are fork tender.
- Halfway through cooking the potatoes, add the chopped Italian sausage to cook for the remainder of the 8-10 minutes. It's finished when a thermometer registers 165 degrees F, or when it's no longer pink inside.
- Turn the heat to low. Add the kale and coconut milk. Stir until mixed and wilted.
- Add salt if needed (some broth is already very salty), and if you like, some red pepper flakes for a spicy kick! Enjoy!
More Whole30 and Paleo Soups to Try
Did you try this recipe? Let me know in the comments below how it came out!
Feel free to share a picture and tag me on Instagram @thecleanhappylife!
Note-some of the links may be affiliate links, which earn me a small commission at no extra cost to you. Thank you for your support!