Whole30 Zuppa Toscana Recipes

WHOLE30 ZUPPA TOSCANA

Steps:

• If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
• In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
• Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

CROCKPOT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large skillet and remove when crisp. Reserve the grease.
• Return skillet to medium heat and add 1 tablespoon bacon grease. Cook the Aidell's Chicken-Apple Sausage slices in bacon grease until browned on both sides, about 5-7 minutes.
• Add the onion and garlic. Cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.
• Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning.
• Cover and cook until the potatoes are fork-tender - approximately 3 hours on high or 6 hours on low.
• Stir the coconut milk into the soup. Stir in kale to combine. Cover and cook on high until the kale is wilted but still bright green, about 15 minutes more.
• Stir in bacon, season with pepper, and serve.

WHOLE30 ZUPPA TOSCANA SOUP (DAIRY-FREE, PALEO, + LOW CARB OPTION)

Steps:

• Heat a large stockpot over medium heat. Once hot, add the diced bacon to a large stock pot and cook until crispy. Stirring occasionally.
• When the bacon is crispy, remove it from the pot. Drain the bacon on paper towels and then set aside.
• Remove all but two tablespoons of the bacon grease from the pot. Next add the Italian sausage to the pot. Brown the sausage and break it up as it cooks.
• When the sausage is brown, add the diced onion, minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Let everything cook for a few minutes until the onions start to become tender, roughly five minutes.
• Next sprinkle the arrowroot starch over the meat mixture and stir until well combined. Then, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 30 minutes, until the potatoes are tender.
• When the potatoes are tender, add the coconut milk and kale to the pot. Simmer until the kale is wilted. Lastly, stir in the crisped bacon and then serve immediately. Enjoy!

WHOLE30 ZUPPA TOSCANA

Steps:

• Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
• Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
• Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
• Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
• When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
• Serve in bowls topped with the cooked bacon bits. Enjoy!

PALEO ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the skillet and place on a plate, leaving behind the bacon drippings.
• Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.
• Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. Transfer everything to your slow cooker and plug it in.
• Add the remaining ingredients to the slow cooker and stir well. Secure the lid and cook on high for 3 hours, or low for 5 to 6 hours.
• Serve with cooked bacon on top and a sprinkle of red pepper flakes and fresh parsley if desired.

KETO ZUPPA TOSCANA SOUP RECIPE

Steps:

• In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
• In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
• Add the onions and garlic and saute for 3-5 minutes.
• Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
• Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
• Add the heavy cream and heat through.

PALEO WHOLE30 ZUPPA TOSCANA

Steps:

• In a large skillet, brown the Italian sausage, breaking into small pieces as it cooks.
• While that cooks, in a large stock pot, combine broth, water, garlic oil, potatoes, and salt. Cook over medium/high heat and bring to a boil, then reduce the heat to low, cover, and cook until potatoes are fork tender- about 10-13 minutes.
• Turn off the heat and add in the almond milk. Using an immersion blender, blend a little to get creamy while leaving some potatoes whole. This step is optional, but results in a creamier soup.
• Add in sausage, spinach, bacon and green onion. Turn heat back on to medium (if needed) and cook until spinach is wilted.
• Add the sausage to the Instant Pot with the garlic oil and hit the "saute" button. Cook, stirring regularly, until browned. Hit "cancel", add in the potatoes and broth (not the water, it's not necessary). Place the lid on, close the valve and cook for 10 minutes on high.
• Bake the bacon while the soup is cooking. Place on a parchment lined sheet tray, place in a cold oven and then heat to 375°. Bake until crispy, about 20-25 minutes. Once cooked, break into small pieces.
• Release pressure, add in the almond milk, spinach, bacon and green onion. Cook on "saute" for 5 more minutes to cook the spinach.

WHOLE30 ZUPPA TOSCANA - DAIRY-FREE POTATO SOUP RECIPE

Steps:

• In a large stock pot or Dutch Oven, melt the beef tallow or cooking fat of your choice over medium-high heat.
• Add onion and sauté 3 minutes.
• Add the Italian sausage and cook for 5-7 minutes until browned.
• Add the Italian seasoning and crushed red pepper.
• Saute 3 minutes.
• Add the garlic.
• Stir for 1 minute until fragrant.
• Add the chicken broth and potatoes.
• Bring your soup to a boil.
• Reduce heat, cover and simmer 10 minutes.
• Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is just barely tender.
• Add salt and pepper to taste.