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Whole 30 approved Zuppa Toscana soup quick dinner recipes soups from scratch healthy hearty soup recipes

Whole 30 Zuppa Toscana Soup Recipe

5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings

what you'll need

  • 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

let's do it

  • 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!

One Last Thing

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!
Tried this recipe?Mention @EverydayDishes or tag #MyEverydayDish!