Healthy Recipe: Zuppa Toscana

Image used with permission from  40 Aprons .

Image used with permission from 40 Aprons.

When you’re eating healthier and sticking to a Whole30 or Paleo diet, you may miss the convenience and flavor of rich, creamy soups. But you don’t have to! This Tuscan Soup has all that, and it’s a healthy one-pot meal that’s chock full of vegetables and flavor. If you’re eating a diet that’s dairy-free, gluten-free, grain-free or sugar-free, you’re in luck! This dish from 40 Aprons will hit the spot.

Zuppa Toscana

(serves 6)

Prep time: 5 minutes. Cook time: 45 minutes. Total time: 50 minutes.


  • 4 slices Whole-30 compliant bacon, cut into half-inch pieces

  • 1 lb. Italian sausage

  • 1/2 tsp. crushed red pepper flakes

  • 4 medium yellow potatoes, diced

  • 1 medium white or yellow onion, diced

  • 2 T. minced garlic (about 4 cloves)

  • 4 c. chicken stock

  • 1/2 bunch kale leaves, chopped,

  • 1 can coconut milk

  • salt and pepper to taste


  1. Brown Italian sausage and red pepper flakes in a Dutch oven or or heavy pan over medium heat. Break up the pieces with a spoon. Drain and set aside.

  2. Using the same pan, cook the bacon pieces until crisp, about 5-10 minutes. Set aside the bacon, keeping the grease in the pan.

  3. Add onions and garlic to bacon grease in the pan. Cook until the onions are translucent and soft, about 5 minutes.

  4. Pour the chicken broth in the pan and bring to a boil over high heat. Add the potatoes and boil until fork tender, about 10-20 minutes.

  5. Reduce the heat to medium and stir in the coconut milk and cooked sausage. Heat through.

  6. Add the bacon and kale just before serving. Cook until the kale is softened and bright green. Salt and pepper to taste.

For a how-to video, nutrition information, and recipe adaptations, visit 40 Aprons.

If you love soups, you may also enjoy this recipe for Crockpot Paleo Minestrone Soup.