Paleo Zuppa Toscana
One of the popular recipes on The Bewitchin’ Kitchen is Zuppa Toscana soup recipe. That post is back from 2009, it’s an oldie but a goodie. I was making it again this weekend and I had a thought, what about a Paleo Zuppa Toscana soup? Here is what I did:
First of all, I had to Google if hot Italian sausage could be classified as paleo. I know there is pork and spices, and that’s paleo, but I was curious about the rest.
The common verdict was yes, its paleo if it doesn’t have the fillers and additional ingredients. It was highly recommended that you find a good butcher and get to know him (ask questions) if you’re wanting to be 100% paleo.
We’re going to pretend that the hot Italian sausage I have for this Paleo Zuppa Toscana isn’t from the grocery store and that I bought it from a local butcher and it uses paleo ingredients with no additives (I’m just being real here).
Paleo Zuppa Toscana Soup
FYI: zuppa means soup, so putting “Paleo Zuppa Toscana Soup” is redundant. I do it anyway out of habit.
The soup recipe is basically the same from the original Zuppa Toscana but I swapped out a cup of whipping cream for 1/2 cup of coconut milk. Just half a cup adds the creamy comfort that a full cup of cream provides. That’s the secret, but here’s the full recipe.
Want another version of Zuppa? Try this Slow Cooker Zuppa Toscana recipe or this Baked Zuppa Toscana.
Paleo Zuppa Toscana
An easy and simple paleo twist on one of my favorite soups, Zuppa Toscana. It's so creamy and delicious! Perfect for chilly winter nights.
Servings 8 servings
Calories 369kcal
Ingredients
- 1 lb hot italian sausage
- 1 onion
- 2 russet potatoes cubed
- 2 cloves garlic minced
- 2 cans chicken broth
- 4 cups water
- 3 cups torn kale
- 1 tsps red pepper flakes
- 1/2 cup canned coconut milk
Instructions
- Fry up the hot italian sausage, drain the fat and set it aside .
- In a large pot: add the onions, potatoes, garlic, chicken broth and water. Cover the pot, and bring to a boil over medium heat. Cook until potatoes are done (about 30 minutes).
- Add the cooked hot italian sausage to the pot along with the kale and red pepper flakes, let it simmer for another 30 minutes.
- Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through.
Nutrition
Serving: 1g | Calories: 369kcal | Carbohydrates: 17.4g | Protein: 12.8g | Fat: 28.3g | Saturated Fat: 14.1g | Cholesterol: 50.8mg | Sodium: 773.2mg | Fiber: 2g | Sugar: 2g
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This sounds delicious, Randa! And don’t worry — I’d buy the sausage from the grocery store, too. 🙂
This looks so good. I’m a serious soup-junkie and I can’t wait to try this out. It’s perfect soup weather where I live!
Here too 🙂 I have another soup recipe in the works this weekend too 🙂
This looks AMAZING! I’m trying it out this weekend! Thanks so much for sharing at #merrymonday!
You’re welcome Lindsay! Have a great weekend 🙂
I love that you made this Paleo friendly! Thanks for linking up with What’s Cookin’ Wednesday!
What a perfect dish for the cold weather!
Looks great, but russet potatoes are NOT Paleo. Could use turnips instead.
Hey Diane,
I’m curious, why are they not paleo? They’re harvested and easy to grow so I figured cavemen ate them 😉
Paleo foods have to have a higher nutritional content than their carb content. No potatoes use cauliflower instead .Â
What size are your chick broth cans??? Looks delish!
I’m trying to remember..I think they are 355 ml? It’s just your typical soup can size, Campbells style.
Potato’s are not Paleo because they are a high glycemic index food. I will be using potato’s in mine… Making it now 🙂
I will be trying this, looks delicious! Do you have to use can coconut milk?
It adds the thickness but you can try the equivalent from a carton.