Whole30 Zuppa Toscana
Whole30 Zuppa Toscana is a classic Italian soup made with sausage and potatoes in a creamy broth. This healthy version is gluten-free, dairy-free and full of flavor. This Olive Garden inspired recipe is a perfect weeknight recipe.
Nutrition Facts
Ingredients
Instructions
Heat the olive oil in a large dutch oven or stock pot over medium-high heat until it's hot and rippling. Cook the onion to soften for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the Italian sausage and Italian seasoning and cook to break it up until no pink remains.
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Continue Reading at Whatmollymade →Chef's Notes
Note 1. Low Carb. Swap the potatoes for 1 head of cauliflower for low carb option).
Note 2. Homemade Whole30 Italian Sausage. Mix together:
1 lb ground pork
1 Tbsp dried parsley
1 tsp EACH: salt, black pepper, garlic powder, onion powder, dried basil, smoked paprika.
1/2 teaspoon red pepper flakes
1/4 teaspoon EACH: ground fennel seed, oregano, and thyme
Where to find coconut cream: it will be in the international section of the grocery store. It’s the thick cream part on top of full fat canned coconut milk.
Slow cooker: follow steps 1 and 2 then transfer sausage, onion and garlic to a slow cooker. Add the stock, spices and potatoes to the crock pot and cook on high for 3 hours or low for 5-7 hours. Add cream and kale and mix well for 3 minutes before serving to allow kale to wilt.
Instant pot: select saute mode and cook sausage, onions and garlic according to steps 1 and 2. Add the broth, potatoes and spices and set to pressure cook/manual on high for 8 minutes. When it’s done, return to saute mode and add coconut cream and kale and cook until wilted, 2-3 minutes.
Storage: allow the soup to cool completely then transfer to an airtight container and keep in the fridge for up to 5 days.
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Reviews from the Original Source
This soup was delicious! I ended up using the whole can of coconut cream, a bag of frozen kale, and closer to 3-4 Tbsps. of tapioca flour. It made the soup a lot creamier, and green (thanks to the kale!), but it was so comforting and delicious. I will definitely be making this soup again.
The soup was delicious and I really love how you put the ingredient amount by each step!!!
One of the tastiest soup i ever had. And so easy! And 3 days later, the leftovers in the fridge tasted even better.
Every WMM recipe is my favorite but this one is truly near the top! My husband and I LOVE this soup! We personally prefer it with the cauliflower over potatoes. Make this soup today!!
Love this recipe! Made it for the second time tonight. I like the cauliflower option for the extra serving of cruciferous veggies and I used ground turkey seasoned with garlic, onion, pepper, and oregano.This soup is so simple to make and I portion it out in individual mason jars for a week of lunches that are ready to go.
Your site is one of my absolute favorites for the variety of recipes, nutrient rich ingredients and oh yeah, I might be a bit biased...because of the name ~ from another Molly who loves real whole foods!
Amazing Dairy Free recipe!!! Family approved!!!
My new favorite soup.
This is my go to for meal trains. Everyone loves it and it’s so nourishing! It also gets my 5 and 3 year olds eating kale so major win
One of our favorite go-to recipes!!! We don’t really eat soup in our household, but this has become one of our weekly meals. Super easy, quick, and so yummy! Plus, you feel 100% full afterwards. Thanks for sharing this wonderful recipe!
It’s so good. Seems too easy…but that’s the best part! There really is no need to do anything to the recipe to “plus it up”…because it’s just GOOD!!!
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