A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.
Prep time: Cook time: Total time:
Yield: 4 Servings
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 1 pound ground pork
Instructions:
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.
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.
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.
