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Whole30 Zuppa Toscana Soup

Rachel Rivera
A delicious and easy stovetop soup that is Whole30 compatible! You'll eat it even beyond your 30 days!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Cuisine American, Italian
Servings 4 people


  • 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
  • ½ 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!
Keyword Gluten Free Soup, Whole30, Whole30 Recipes, Whole30 Soups, Zuppa Toscana