Paleo Zuppa Toscana Recipe
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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.
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.
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
- 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**
- 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.
- Add potatoes and chicken stock. Bring to boil and then reduce to simmer. Simmer for 20-25 minutes or until potatoes are tender.
- In a small bowl, combine coconut cream, milk and arrowroot starch. Stir to combine.
- Add kale and coconut milk mixture to pot and cook for an additional 10-15 minutes.
- * 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.
