Whole 30 Zuppa Toscana Soup Recipe
This Whole 30 Zuppa Toscana is a delicious imitation of the classic Olive Garden soup - with a fraction of the calories! You can also freeze the leftovers.
Ingredients
- 1 lb ground Italian sausage
- 1 large yellow onion
- 4 cloves garlic
- 6 cups bone broth
- 1 can coconut milk (13.5 oz)
- 10 small red potatoes
- 1 bunch of kale
- 1 tbsp Italian seasoning
- 1 tbsp dried thyme
- 1 tbsp apple cider vinegar
- red chili flakes optional
- salt and pepper to taste
Instructions
- Wash and quarter the potatoes. Chop the onion. Devein the kale. Mince the garlic.
- In a large soup pot, brown the Italian sausage for about 5 minutes.
- Add the onion and saute until translucent.
- Add the garlic and stir for about a minute.
- Add the bone broth, seasonings, and the potatoes. Bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Add kale and coconut milk and simmer for another 5 minutes or until potatoes are fork-tender.
- Taste and adjust seasonings. Enjoy!
Notes
Have leftovers? You can freeze them! Once the soup has cooled, grab a red solo cup and pour it in. You can freeze it and then peel away the cup when you're ready to thaw it out.
Then just simply put it in a pot and heat it up on the stove. Easy as that!
Nutrition
Calories: 374kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 1492mg | Fiber: 6g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 5mg