Zuppa toscana is a simple soup using sausage, kale, and potatoes. This cleaned up version is paleo, whole30, dairy-free, and cooks in your slow cooker in just a couple of hours.
Most people know zuppa toscana from Olive Garden. I’ll confess – I am one of those people. I have only ever had zuppa toscana soup there and frankly, it’s been years since I’ve been in an Olive Garden. For some reason though, I’m seeing zuppa toscana all over social media or the internet in general so I thought I’d take a crack at my own version. Paleo and whole30 compliant of course.
Thank you to my cousin Shalanda! I took her zuppa toscana recipe and re-worked it. I used spicy Italian chicken sausage but I encourage you to use the sausage of your choice. For a list of compliant whole30 sausages see HERE.
The original recipe called for heavy cream or half & half. I used full-fat coconut milk instead. To me, it did not add a noticeable coconut flavor to the soup. Coconut cream is another alternative.
- 1 lb spicy Italian sausage, uncased
- 3 cups kale, chopped
- 1½ lbs white sweet potatoes, diced
- 6 cups low-sodium chicken broth
- 1 small onion, diced
- 1 cup full-fat coconut milk
- 3 garlic cloves, minced
- 1 tbsp arrowroot flour
- ½ tsp salt
- ½ tsp pepper
- 4 slices bacon, cooked & crumbled (optional, for garnish)
- Brown sausage in a skillet over medium heat. Drain grease.
- Add sausage, broth, potatoes, onion, garlic, salt and pepper to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6
- Stir in kale, coconut milk, and arrowroot flour.
- Cook an additional 15-30 minutes or until kale is soft.
- Garnish with bacon if using.
You can use fresh or frozen kale. I’ve made it both ways and the taste was the same.
With or without bacon? I just picked up some whole30 compliant bacon so crumbled up a couple pieces for garnish.