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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!"
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
Cook bacon to desired crispness, reserving fat. (I bake my bacon on a sheet pan in the oven)
Set bacon aside and pour bacon fat into large pot or dutch oven.
Over medium high heat, cook onions until translucent, about 4 minutes.
Add garlic and cook another 2 minutes.
Add the Italian sausage and cook until no longer pink, stirring to cook evenly.
Add in the potatoes, broth, and coconut milk. Cook 20-30 min until potatoes are soft.
Stir in the kale and cook an additional 3 minutes. Add salt and pepper to taste. Serve with crumbled bacon on top.