Whole 30 Zuppa Toscana Soup: Easy, Healthy, Tasty.

Whole 30 Zuppa Toscana Soup: Easy, Healthy, Tasty.

This Zuppa Toscana soup recipe will hit the spot, and it’s whole 30 if you’re on a health kick.

Whole 30 Zuppa Toscana Soup Recipe

Ingredients

2 tbsp. beef tallow or cooking fat of your choice
1 large onion chopped
1 lb. ground Italian sausage see below for info on Whole30-compliant Italian sausage
3 cloves garlic minced
1 tbsp. Italian seasoning
1 tsp. crushed red pepper or more to taste
8 c. chicken broth
7 medium red potatoes about 2.5-3 lbs., coarsely chopped (peeled or not)
5 oz. fresh kale chopped (about 6-8 cups depending on how firmly packed)
13.5 oz. can coconut milk
sea salt and freshly ground black pepper to taste

Instructions

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.