Paleo Zuppa Toscana (Whole30)

Paleo Zuppa Toscana with turkey Italian sausage, bacon, kale, yukon gold potatoes, and coconut milk instead of cream. This dairy-free version of the classic Italian soup recipe is quick and easy to make and powerfully flavorful.

Welcome to my latest soup obsession. All the flavors and textures in one hearty, rustic, satisfying soup? 

This soup was made for you and me!

If you have never tried Zuppa Toscana, no sweat…I have included everything you need to know about the classic Italian soup in this post, in addition to instructions for preparing it on your Stove Top, in your Slow Cooker, or in your Instant Pot. BOOM so many options!

What is Zuppa Toscana?:

Zuppa Toscana is a classic soup from Tuscany, and translates literally to “Tuscan soup”. There are many approaches to this dish. Traditional zuppa toscana is classically made with Italian sausage, bacon, onion, kale, potatoes, cream, and sometimes zucchini, cannellini beans, celery, carrots, and/or tomato pulp. Rustic Tuscan bread is often added into the soup, as well to thicken it up and make it even heartier.

In order to make the classic recipe dairy-free and paleo-friendly, we replace the cream with coconut milk and omit the bread. Does the soup taste like coconut milk? It sure doesn’t! There is so much flavor from the bacon and Italian sausage that you don’t even notice the swap. So for those of you who don’t enjoy the flavor of coconut milk, don’t fret – it’s undetectable. 

How to Make Paleo Zuppa Toscana on the Stove Top:

Heat a large stock pot over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the pot and place on a plate, leaving behind the bacon drippings.

Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.

Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. 

Add the remaining ingredients, cover and bring to a full boil. Reduce the heat to a gentle boil and continue cooking, stirring occasionally for 25 to 40 minutes, until the potatoes are cooked through.

Serve soup in big bowls with the crumbled cooked bacon, red pepper flakes (optional) and/or fresh parsley.

 

Slow Cooker Paleo Zuppa Toscana:

Heat a large skillet over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the skillet and place on a plate, leaving behind the bacon drippings.

Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.

Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. Transfer everything to your slow cooker and plug it in.

Add the remaining ingredients to the slow cooker and stir well. Secure the lid and cook on high for 3 hours, or low for 5 to 6 hours.

Serve with cooked bacon on top and a sprinkle of red pepper flakes and fresh parsley if desired.

Instant Pot Paleo Zuppa Toscana:

Plug in your Instant Pot and press “Saute.” Add the chopped bacon and cook until bacon is crispy. Remove the cooked bacon from the Instant Pot and place on a plate, leaving behind the bacon drippings.

Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.

Scoot the onion and potato off to one side of the pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well.

Add the remaining ingredients, stir well, and secure the lid on the Instant Pot. Press Manual and pressure cook on high heat for 20 minutes, with the steam release valve set to Sealing.

Allow the Instant Pot to go into Keep Warm mode for at least 20 minutes after it runs its cycle. Manually release any remaining pressure. 

Stir the soup well and serve with the crumbled cooked bacon on top as well as a sprinkle of red pepper flakes and fresh parsley if desired.

 

Recipe Adaptations:

  • To make Low-FODMAP, omit the onion and garlic and add 1 Tbsp lemon juice.
  • Replace the turkey Italian sausage with pork Italian sausage, regular ground turkey, or beef.
  • Use turkey bacon instead of pork bacon.
  • Add any of your favorite veggies, such as broccoli, cauliflower, carrots, or zucchini
  • If you aren’t dairy-free, you can use half & half or cream instead of coconut milk, and serve with grated parmesan on top.
  • Add 1 can of cannelini beans.

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So that’s it! We have three methods for cooking this bangarang Zuppa Toscana with plenty of options to customize it. I hope you enjoy this amazing rustic soup recipe as much as I do!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Zuppa Toscana

Course: Main Course, Soup
Cuisine: American
Keyword: dairy free, gluten free, paleo
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings
Author: Julia

Dairy-free paleo zuppa toscana made quick and easy

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Ingredients

  • 6 slices thick cut bacon chopped
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 4 yukon gold potatoes
  • 1 pound turkey Italian sausage
  • 6 cups chicken broth
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tsp dried oregano
  • 1 head lacinato (tuscan) kale chopped
  • 1/4 tsp red pepper flakes

Instructions

  1. Heat a large skillet over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the skillet and place on a plate, leaving behind the bacon drippings.

  2. Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.

  3. Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. Transfer everything to your slow cooker and plug it in.

  4. Add the remaining ingredients to the slow cooker and stir well. Secure the lid and cook on high for 3 hours, or low for 5 to 6 hours.

  5. Serve with cooked bacon on top and a sprinkle of red pepper flakes and fresh parsley if desired.

 

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