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Whole30 Zuppa Toscana

Whole30 Zuppa Toscana

This Whole30 Zuppa Toscana is hearty, cozy and bursting with flavor! The sausage is hearty and flavorful, while the potatoes are soft and tender. This rich and creamy soup is filling, a little spicy, and just like the Olive Garden dish. It is great for Whole30 dinners, meal prep, and leftovers!

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 627 kcal per serving

Ingredients

  • 6 pieces - Whole30 bacon
  • 1 ½ pounds - Whole30 sausage
  • ¼ cup - onion
  • 1 tsp - garlic
  • 4 cups - chicken broth
  • ¼ cup - canned coconut milk
  • 2 cups - red potatoes
  • 1 tsp - onion powder
  • 1 tsp - oregano
  • 1 pinch - ground pepper
  • 1 cup - kale

Instructions

  1. First, add bacon to a large skillet or Dutch oven over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
  2. Discard all but 2 tablespoons bacon fat in skillet. Then, add sausage, diced onion and minced garlic to skillet. Cook until sausage is brown and crumbly.
  3. Add all remaining ingredients except kale and crispy bacon to skillet. Simmer on low medium heat for 20 minutes or until potatoes are fork tender.
  4. Then, add in kale and crispy bacon. Cook for 1 to 2 minutes or until kale is bright green and lightly wilted.
  5. Finally, ladle into bowls and serve!
  6. Add bacon to the Instant Pot. Sauté until crispy. Remove bacon to plate.
  7. Remove all but 2 tablespoons of bacon fat from pot. Add in sausage, diced onion and minced garlic. Cook until sausage is brown and crumbly. Press cancel.
  8. Add all remaining ingredients except kale and crispy bacon to pot. Secure lid. Pressure cook on high for 6 minutes.
  9. When timer goes off, manually release pressure. Add in crispy bacon and kale. Stir until kale is bright green and lightly wilted.
  10. Ladle into bowls and serve!
  11. First, add bacon to a large skillet over low medium heat. Cook bacon until crispy. Remove bacon to a plate.
  12. Discard all but 2 tablespoons bacon fat in skillet. Then, add sausage, diced onion and minced garlic to skillet. Cook until sausage is brown and crumbly.
  13. Add all ingredients except kale and crispy bacon to slow cooker. Cook on low for 3 to 4 hours or high for 2 to 3 hours.
  14. Just before serving, stir in kale and crispy bacon. Cook until kale is bright green and lightly wilted.
  15. Ladle into bowls and serve!

Nutrition

Energy: 627 kcal | Total Fat: 44 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 133 mg | Total Carbs: 19 g | Fiber: 2 g | Sugars: 8 g | Proteins: 40 g | Sodium: 13,951 mg | Polyunsaturated: 6 g | Monounsaturated: 18 g

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