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You are here: Home / Cooking / Paleo Zuppa Toscana Recipe

Paleo Zuppa Toscana Recipe

January 25, 2016 By Shannah Coe 12 Comments

Last week the weather turned really {ridiculously} cold and I turned to a bowl of soup pretty much immediately. Even with these amazing 29 soups, my options for Whole30 were a little limited and I was craving an old favorite. With a little tweaking, I was able to make a copycat version of a restaurant favorite that was totally ok for Whole30. This paleo Zuppa Toscana is going to blow your mind.

Your favorite restaurant soup just got a paleo makeover. Paleo zuppa toscana will be on your favorite soups list from now on.

Your favorite restaurant soup just got a paleo makeover. Paleo zuppa toscana will be on your favorite soups list from now on.

Zuppa Toscana is one of those soups that you instantly fall in love with once you try it. I’ve made it at home several times using a variety of recipes and methods {my fave non-paleo is this one but I just do it on the stove in ~45 minutes}. This paleo version has totally edged out all of those for me…it is just that good!

Paleo Zuppa Toscana Ingredients:

1 Tbsp Ghee
1 lb hot Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 Yukon gold potatoes, peeled and cut into small cubes
32 oz chicken stock
1 1/2 cups roughly chopped kale
1/2 cup coconut cream {not milk}
1/2 cup full fat coconut or almond milk*
2 Tbsp arrowroot starch**

Let’s Make It:

1) Heat ghee in large soup pot over medium heat. Add sausage and cook, stirring until crumbed. After sausage has browned, add onion, garlic, salt and pepper. Saute for 5 minutes or until onion has softened.

2) Add potatoes and chicken stock. Bring to boil and then reduce to simmer. Simmer for 20-25 minutes or until potatoes are tender.

3) In a small bowl, combine coconut cream, milk and arrowroot starch. Stir to combine.

4) Add kale and coconut milk mixture to pot and cook for an additional 10-15 minutes.

A few notes:

* I preferred almond milk in this because I am super sensitive to the taste of coconut milk. While many don’t taste the coconut flavor in the coconut milk, I do so I use almond milk more often. For this soup, I recommend reducing the amount of water (I use a 1:2 ratio normally but 1:1.5 for this)
** If you don’t have arrowroot starch on hand, you can substitute 1.5 Tbsp tapioca starch or leave it out completely. If you leave it out, your soup will be a slightly less thick but no flavor change.

paleo-zuppa-toscana-5 Paleo Zuppa Toscana

I snuck this replacement in on one of our recent dinners and no one in my family even guessed that I had changed the ingredients! Definitely a win!

What are your favorite cold weather soups? If you give my paleo zuppa toscana a try, I would love to hear about it!

Essential Items for This Recipes:

Chef’s Knife // Soup Pot // Coconut Cream // Arrowroot Starch

If you want even more delicious soup recipes, be sure to visit these posts:

29 Insanely Delicious Soups to Warm the Soul

When it is cold outside, heat up with one of these 29 insanely delicious soups that will warm up your soul.

16 Paleo Soup Recipes

16 Yummy Paleo Soups

Paleo Zuppa Toscana
2016-01-09 19:50:55
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Ingredients
  1. 1 Tbsp Ghee
  2. 1 lb hot Italian sausage
  3. 1 small onion, diced
  4. 2 cloves garlic, minced
  5. 1 tsp salt
  6. 1/2 tsp black pepper
  7. 2 Yukon gold potatoes, peeled and cut into small cubes
  8. 32 oz chicken stock
  9. 1 1/2 cups roughly chopped kale
  10. 1/2 cup coconut cream {not milk}
  11. 1/2 cup full fat coconut or almond milk*
  12. 2 Tbsp arrowroot starch**
Instructions
  1. Heat ghee in large soup pot over medium heat. Add sausage and cook, stirring until crumbed. After sausage has browned, add onion, garlic, salt and pepper. Saute for 5 minutes or until onion has softened.
  2. Add potatoes and chicken stock. Bring to boil and then reduce to simmer. Simmer for 20-25 minutes or until potatoes are tender.
  3. In a small bowl, combine coconut cream, milk and arrowroot starch. Stir to combine.
  4. Add kale and coconut milk mixture to pot and cook for an additional 10-15 minutes.
Notes
  1. * I preferred almond milk in this because I am super sensitive to the taste of coconut milk. While many don't taste the coconut flavor in the coconut milk, I do so I use almond milk more often. For this soup, I recommend reducing the amount of water (I use a 1:2 ratio normally but 1:1.5 for this)
  2. ** If you don't have arrowroot starch on hand, you can substitute 1.5 Tbsp tapioca starch or leave it out completely. If you leave it out, your soup will be a slightly less thick but no flavor change.
By Shannah @ Just Us Four
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: Cooking, food, Gluten Free, Main Dishes, Paleo, Recipes, Soup, Special Diet

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Comments

  1. Audrey says

    February 4, 2016 at 5:10 pm

    What a scrumptious looking soup. Thanks for sharing on the Creative K Kids Linky Party this week. I hope you will join us again next week.
    Audrey recently posted…Homemade Caramel deLites – Fill the Cookie JarMy Profile

    Reply
  2. Kimberly says

    February 5, 2016 at 2:51 pm

    Yum! I’m drooling right now! Pinned and tweeted! Thank you so much for sharing this with us at our linky party. We hope to see you next Monday @ 7 because we can’t wait to see your new creations! Happy Friday! Lou Lou Girls

    Reply
  3. Karly says

    February 7, 2016 at 12:24 pm

    This soup looks amazing! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  4. Amber says

    February 7, 2016 at 4:41 pm

    That looks absolutely delicious! Definitely pinning to try later! Thanks so much for linking up with us at the Best of the Blogosphere. We’d love to see you back tomorrow!

    Reply
  5. Heather @MySweetMission.net says

    February 8, 2016 at 12:06 pm

    Thank you Shannah for linking up this delicious looking Paleo Zuppa Toscana at the Creative Muster Party and hope you’ll stop by Tuesday night at 6 pm EST to party with us again! This post has been shared on Facebook with my followers. 🙂

    Heather
    MySweetMission.net
    Heather @MySweetMission.net recently posted…Mom’s Chicken SaladMy Profile

    Reply
  6. frugal hausfrau says

    February 9, 2016 at 6:29 pm

    Gorgeous soup and I love that you made it paleo! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!

    Mollie
    frugal hausfrau recently posted…Apricot Dipping SauceMy Profile

    Reply
  7. Debra @ Bowl Me Over says

    February 10, 2016 at 3:26 pm

    What a yummy bowl of soup! Thanks for sharing with us at #FoodieFriDIY – come join us again this week!

    Reply

Trackbacks

  1. 10 Hearty and Delicious Soups and More - Cupcakes and Crinoline says:
    February 6, 2016 at 5:31 am

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  2. 10 Delicious Soup Recipes to Warm Your Heart | An Extraordinary Day says:
    February 6, 2016 at 6:00 am

    […] Paleo Zuppa Toscana from Just Us Four Blog […]

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    February 6, 2016 at 9:01 am

    […] Paleo Zuppa Toscana from Just Us Four Blog […]

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    February 9, 2016 at 11:01 pm

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  5. Foodie FriDIY Soup is Good Food - Bowl Me Over says:
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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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