Paleo Zuppa Toscana Soup

Warm up with a comforting bowl of Paleo Zuppa Toscana Soup, a hearty and wholesome twist on the classic Italian favorite! This paleo-friendly recipe combines rich, sugar-free Italian sausage and crispy, thick-cut bacon with tender russet potatoes, vibrant kale, and creamy coconut milk for a luscious, dairy-free broth. Infused with fragrant garlic, a hint of red pepper flakes, and savory chicken broth, this soup strikes the perfect balance of spice, creaminess, and earthy goodness. Ready in under an hour, it’s a satisfying one-pot meal that’s perfect for weeknight dinners or meal prep. Whether you're following a Paleo lifestyle or simply looking for a cleaner version of this beloved soup, this recipe is guaranteed to become a family favorite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Italian sausage (sugar-free, Paleo-compliant)
• 4 slices Bacon (thick-cut, sugar-free)
• 1 medium, diced Yellow onion
• 4 minced Garlic cloves
• 0.5 teaspoon Red pepper flakes
• 6 cups Chicken broth (low-sodium, Paleo-compliant)
• 3 medium, peeled and diced Russet potatoes
• 4 cups, loosely packed and chopped Kale
• 1 cup Full-fat coconut milk
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate. Once cool, crumble into small pieces.

Step 2

Add the Italian sausage to the same pot. Cook and crumble it with a wooden spoon until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion to the pot and sauté over medium heat until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, stirring for an additional 30 seconds until fragrant.

Step 4

Pour the chicken broth into the pot and scrape the bottom to deglaze and release any browned bits. Add the diced potatoes, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes or until the potatoes are tender.

Step 5

Stir in the chopped kale and let it cook for 3-5 minutes until wilted and tender.

Step 6

Reduce the heat to low and stir in the coconut milk. Add the cooked sausage and crumbled bacon back to the pot. Simmer for 2-3 minutes to heat through and combine flavors.

Step 7

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 8

Serve the Paleo Zuppa Toscana Soup warm and enjoy!

Nutrition Facts

Serving size	2942.9 grams (2942.9g)

Amount per serving	% Daily Value*
Calories	2885

Total Fat 199.50g	256%
Saturated Fat 99.80g	499%
Polyunsaturated Fat 0.70g
Cholesterol 378mg	126%
Sodium 7929mg	345%
Total Carbohydrate 153.50g	56%
Dietary Fiber 21.30g	76%
Total Sugars 19.60g
Protein 139.40g	279%

Vitamin D 0IU	0%
Calcium 571mg	44%
Iron 24mg	132%
Potassium 5767mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 18.8%

Carbs: 20.7%