Whole30 Zuppa Toscana
A comforting, dairy-free soup featuring savory sausage, tender potatoes, and creamy coconut milk, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb Italian sausage, Whole30 compliant Check the label for sugar and fillers.
- 1 Yellow onion, chopped
- 3 cloves Garlic, minced
- 4 cups Chicken broth Store bought is fine, just read ingredients.
- 3 cups Gold or red potatoes, chopped Chopped into bite-sized pieces.
- 1 cup Cauliflower rice Optional but adds extra body.
- 1 can Full fat coconut milk Use the canned kind.
- 2 cups Kale, chopped Stems removed.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
- 1 pinch Crushed red pepper If you like heat.
Instructions
Preparation
- Brown the sausage in a pot, then remove excess grease.
- Add chopped onion and minced garlic to the pot and sauté until soft.
Cooking
- Pour in the chicken broth and add the chopped potatoes. Simmer until the potatoes are tender.
- Stir in the coconut milk until combined.
- Add the chopped kale and cook until wilted.
- Taste and adjust salt and pepper as needed.
Notes
This soup can be made ahead of time and reheats well. Use mild sausage for less heat, or add extra red pepper for more spice. Feel free to swap spinach for kale.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 14gSodium: 800mgFiber: 4gSugar: 2g