Paleo Zuppa Toscana

Paleo Zuppa Toscana is a rich soup filled with potatoes, kale, Italian sausage and bacon. It’s easy to make this creamy dairy free soup in the slow cooker.

This creamy potato sausage soup is our grain free, gluten free, sugar free and dairy free version of Olive Garden’s Zuppa Toscana soup. That creamy low carb soup is Matt’s favorite and it is so easy to make at home. It fits Keto, Whole30 and Paleo eating plans.

Zuppa Toscana literally means “soup in the style of Tuscany”. This creamy Whole30 zuppa toscana soup is full of potatoes, Italian sausage, kale, onions, and most importantly, bacon.

Bacon makes everything better.

Zuppa Toscana with Coconut Milk

This is a dairy free zuppa toscana soup that uses coconut cream to make it creamy.

The coconut cream should be added at the very end of cooking. Refrigerate the can of coconut cream and use only the solid white cream from the cans. Save the clear milky liquid for a smoothie or another recipe.  Add the cream in, stir it into the soup a bit so it melts in and voila…you’ve got creamy soup!

Zuppa Toscana Ingredients

There are only 8 ingredients in this Paleo zuppa toscana:

• Bacon & Italian Sausage. These should both be cooked before they go in the slow cooker. I used our own Italian sausage blend with one pound of ground turkey.
• Onion & Garlic. To season the soup.
• Chicken Stock. Or chicken broth if you prefer.
• Potatoes. Russet potatoes or yukon gold potatoes.
• Kale. If you don’t like kale, try spinach.
• Coconut cream. This is my go to for making soups creamy. I use it in our chicken potato soup and creamy turmeric soup.

How to Make Paleo Zuppa Toscana in 4 Steps

• Place half of the cooked and crumbled bacon into the slow cooker. Reserve the other half as a topping for the soup.
• Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
• With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
• Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.

Paleo Zuppa Toscana

4.74 from 30 votes

Paleo Zuppa Toscana is a rich soup filled with potatoes, kale, Italian sausage and bacon. It's easy to make this creamy dairy free soup in the slow cooker.

Servings 8 servings

Prep Time 2 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 2 minutes minutes

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Ingredients

 

• 1 lb bacon cooked and crumbled
• 1 lb Italian sausage browned and drained
• 4 cups chicken stock 32 ounces
• 1 teaspoon minced garlic
• 1 medium yellow onion diced
• 3 large Russet potatoes peeled and cut into cubes
• 2 cups kale diced
• 1 can full fat unsweetened coconut cream refrigerated

Instructions

 

• Place half of the cooked and crumbled bacon into the slow cooker. Reserve the other half as a topping for the soup.
• Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
• With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
• Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.
• Serve with crumbled bacon on top.

Video

Notes

• You can lower the calories in this recipe by using lean turkey sausage and not adding as much bacon.
• Make this soup on the stovetop in a large dutch oven. Simmer over medium heat.

Nutrition

Calories: 747kcal | Carbohydrates: 35g | Protein: 23g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 974mg | Potassium: 1151mg | Fiber: 3g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 4mg

Author Julie Clark

Course Soup

Cuisine Italian

Calories 747

Keyword dairy free, healthy soup recipe, paleo recipe

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