Healthy Zuppa Toscana with turkey Italian sausage, bacon, kale, yukon gold potatoes, and coconut milk instead of cream.

This paleo, gluten-free, dairy-free version of the classic Italian soup recipe is quick and easy to make and powerfully flavorful.

"Really nice soup, love these ingredients, thank you, especially since I’m kinda tired of my regular soup recipes so much appreciated."

what our readers think

– bacon – yellow onion – garlic – gold potatoes – turkey italian sausage – chicken broth – full-fat coconut milk – dried oregano – lacinato tuscan kale



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.


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