Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free) #sugarfree #diet

This Whole30 solid Zuppa Toscana is rich and smooth, zesty, and completely overflowing with flavor. You'll adore this filling, Whole30 soup whenever, yet particularly during chilly, frigid months. Dairy free, gluten free, grain free, and without sugar, this is extraordinary compared to other Whole30 soups out there and my preferred sound soup!

This Whole30 Zuppa Toscana depends on a normal Zuppa Toscana formula, subbing straightforward elements for the dairy, grains, and sugar. I suggest making your own Italian frankfurter, which is madly simple, yet you could utilize agreeable storebought Italian hotdog, as well, obviously. Ensure you utilize agreeable bacon in case you're on a Whole30, also. It very well may be dubious to discover bacon that doesn't have sugar in it, however Whole Foods has a couple of brands of that, too.

A rich, velvety, filling Zuppa Toscana that is solid and Whole30. With delicate potatoes, kale, simple hand crafted Italian wiener, and bacon, this Whole30 soup formula is stacked with flavor and the ideal one-pot dinner.

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Ingredients

• 4 slices Whole30-compliant bacon cut into about 1/2" pieces
• 1 pound Italian sausage made from below recipe or storebought
• 1/2 teaspoons crushed red pepper flakes
• 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
• 1 medium white or yellow onion diced
• 2 tablespoons garlic minced, about 4 cloves
• 4 cups chicken stock
• 1/2 bunch kale stems removed and leaves chopped, 4 cups
• 1 can coconut milk
• Salt and pepper to taste

Homemade Whole30 Italian Sausage

• 1 pound ground pork
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh chopped parsley or 2 teaspoons dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/4 teaspoon ground fennel seed optional
• pinch dried oregano
• pinch dried thyme

Instructions

1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

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