Go Back Email Link
–+ servings
Overhead photo of a bowl of healthy zuppa toscana next to a pot of the soup.
Print Recipe
5 from 1 vote

Whole30 Zuppa Toscana Recipe

Craving a bowl of your favorite Olive Garden soup but want to keep it wholesome? Enter our healthy Whole30 Zuppa Toscana. This dairy-free, hearty soup packs all the flavors of the classic Italian Zuppa Toscana, but with healthier ingredients that align with the Whole30 lifestyle. Best of all, it's straightforward to prepare, making it perfect for busy weeknights or cozy weekends.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: Italian
Keyword: dairy-free zuppa toscana, easy, fall, healthy zuppa toscana, quick, whole30 zuppa toscana, winter
Servings: 8 Servings
Calories: 486kcal
Author: Bethany Galloway

Ingredients

  • 6 strips bacon chopped
  • 8 large garlic cloves peeled and minced
  • 1 medium onion finely diced (red, white, or yellow)
  • 6 cups chicken broth or stock
  • 4 cups water
  • 5 medium russet potatoes peeled and chopped into 1/4" thick pieces
  • 1 kale bundle stems removed and chopped (6 cups)
  • 1 can full-fat coconut milk
  • salt and black pepper to taste

Homemade Whole30 Hot Italian sausage:

  • 1 pound ground pork or chicken, turkey, or ground meat of choice
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 tablespoon coconut aminos
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon sweet paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes omit if you want a milder soup
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried ground sage
US Customary - Metric

Instructions

  • Begin by adding the chopped bacon to a large pot or Dutch oven over medium heat and cook until crispy, about 5 minutes. When the bacon is finished cooking, remove it from the pot with a slotted spoon leaving behind any bacon grease. Place it on a paper towel-lined plate, and set aside.
    Bacon cooking in a dutch oven.
  • Sauté the fennel seeds in the bacon grease for one minute, and then add the rest of the ingredients for the Whole30 Italian sausage to the pot. Cook until it’s browned, about 5 minutes, breaking up the meat as you go. Remove the sausage from the pan with a slotted spoon and place it onto a paper towel-lined plate (a different plate from the bacon).
    Browned sausage on a grey plate with paper towel and a slotted spoon.
  • Add the diced onion and sauté until it begins to soften, about 5 minutes. You can add a little water if they start to stick to the pot.
    Sautéing onions in a dutch oven.
  • Add in the garlic and sauté for 2 minutes.
    Sautéing onions and garlic in a dutch oven.
  • Pour in the chicken broth and water, and bring it to a boil.
    Adding broth to the vegetables in the dutch oven.
  • Add the potatoes and cook for about 12-14 minutes, until they are easily pierced with a fork.
    Adding potatoes to the soup in the dutch oven.
  • Add in the sausage and kale and bring everything to a light boil. Push the kale under the broth so that it can wilt slightly.
    Adding kale to the soup in the dutch oven.
  • Remove the pot from the heat and stir in the coconut milk.
    Adding coconut milk to the soup in the dutch oven.
  • Season to taste, garnish with the crispy bacon pieces, and enjoy!
    Overhead photo of a bowl of healthy zuppa toscana next to a pot of the soup.

Notes

  1. Consistency: If you find your creamy soup a little too thick, don't hesitate to add a bit more chicken stock or water to thin it out. Conversely, if it's too watery for your liking, let it simmer a bit longer to reduce and thicken.
  2. Spiciness: If you or your family prefer a milder soup, consider reducing the amount of red pepper flakes in the sausage mix. For those who love an extra kick, feel free to add more!
  3. Coconut Cream: If you're seeking an even richer consistency, you can scrape out the coconut cream from two cans of coconut milk instead of using 1 whole can of coconut milk. Just keep in mind that coconut cream has a more pronounced coconut flavor, which might come through in the final dish.
  4. Keto and Low-Carb Options: To make this healthy Zuppa Toscana keto-friendly, all you have to do is swap out the potatoes for a low-carb vegetable. My go-to's are turnip (rutabaga), cauliflower florets, or diced radish. You could even try broccoli instead for something a little different!
  5. Slow Cooker Instructions: To make this in a slow cooker, brown the bacon and sausage in a pan first, then transfer all the ingredients (except the bacon pieces, coconut milk, and kale) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in kale and coconut milk before serving, and garnish with the bacon.
  6. Instant Pot Zuppa Toscana Instructions: To prepare Whole30 Zuppa Toscana in an Instant Pot, start by using the 'Sauté' function to cook the diced bacon. Remove the bacon and brown the sausage. Once browned, add the diced onion and garlic, sautéing until soft. You can add a little water if they start to stick to the bottom of the pot. Then, add the chicken broth, water, and potatoes. Secure the lid, set the valve to 'Sealing,' and pressure cook on high pressure for 8 minutes. Once done, release the pressure manually. Switch back to the 'Sauté' mode, add in the kale, and stir until wilted. Finally, stir in the coconut milk, season to taste, and serve with crispy bacon on top.
  7. Storage Instructions: Once cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. Properly stored, the soup will last for up to 4-5 days. When you're ready to enjoy it again, reheat it gently on the stove or in a microwave until warmed through.
  8. Freezing: Portion the cooled soup into freezer-safe containers or resealable plastic bags, leaving about an inch of space at the top to allow for expansion. Label it with the date and contents, and store it in the freezer. The soup should retain its best quality for 2-3 months but can remain safe to eat beyond that. To reheat, thaw overnight in the refrigerator and then warm on the stove.
  9. Freshening Up Leftovers: If you're serving the soup a day or two after making it, consider freshening it up a bit. You can add a handful of freshly chopped kale or sprinkle some fresh crispy bacon on top. A drizzle of your favorite olive oil or a squeeze of fresh lemon juice can also elevate the flavors of the reheated soup.

Nutrition

Calories: 486kcal | Carbohydrates: 34g | Protein: 19g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 1449mg | Potassium: 1168mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5549IU | Vitamin C: 59mg | Calcium: 191mg | Iron: 4mg