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Paleo Zuppa Toscana

By: Amanda Seghetti from
Paleo Zuppa Toscana
Paleo Zuppa Toscana

"This Olive Garden Zuppa Toscana copycat recipe is a delicious version that is dairy-free and Paleo-friendly! With only 8 ingredients, this hearty soup will warm you up on cool winter nights. It's easy to double the recipe to make a large batch, especially since Zuppa Toscana tastes even better the next day! Make sure to cook some extra crispy bacon for crumbling on top. Not eating dairy-free meals? Add some heavy cream or grated parmesan cheese for added richness and flavor!"

Serves4 people

Preparation Time45 min


  • 1 (1-pound) Italian sausage
  • 8 slices Paleo bacon
  • 4 large potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 1 package kale, stem removed and leaves coarsely chopped
  • 32 ounces chicken broth
  • 1 can coconut milk, full fat
  • 3 cloves garlic, minced
  • salt and pepper to taste


  1. Cook bacon to desired crispness, reserving fat. (I bake my bacon on a sheet pan in the oven)

  2. Set bacon aside and pour bacon fat into large pot or dutch oven.

  3. Over medium high heat, cook onions until translucent, about 4 minutes.

  4. Add garlic and cook another 2 minutes.

  5. Add the Italian sausage and cook until no longer pink, stirring to cook evenly.

  6. Add in the potatoes, broth, and coconut milk. Cook 20-30 min until potatoes are soft.

  7. Stir in the kale and cook an additional 3 minutes. Add salt and pepper to taste. Serve with crumbled bacon on top.

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