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Zuppa Toscana

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Zuppa Toscana has been a favorite of ours for over 30 years! I love the depth of flavor this soup brings to the table. Sausage, creamy red potatoes, kale with spices and a creamy broth! There's a secret ingredient in mine. Trust me on this one! I know your family will love this cozy bowl full as much as mine!


8 oz bacon, cut in 1" pieces
1 1/4 lbs ground sausage
1 1/2 lbs baby red potatoes, quartered
5 oz baby kale
1 cup onion, diced
3 celery ribs, diced
4 carrots, sliced
3 cloves garlic, minced
1/2 cup coconut cream
4 cups chicken broth, I like Kettle & Fire
1 tbsp basil
1 tbsp chili powder
1 tsp salt

1/2 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Crisp bacon pieces in large pot
Move to plate on paper towel
Add sausage to bacon fat & break apart cooking till just browning
Add onions & celery, cooking till onions are translucent
Add garlic, stirring one minute
Add basil & chili powder
Add potatoes, carrots & broth
Cover & bring to a boil
Lower & simmer till potatoes and carrots are soft
Add coconut cream stirring to combine
Add kale stirring till kale wilts
Garnish with bacon
Enjoy this recipe by Penny's Primal!
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