This satisfying zuppa toscana is made Whole30 compliant by omitting the cannelloni beans and pasta, often found in a traditional “tuscan style” soup. Even with those omissions, this fabulous clean-eating’ soup is hearty and delicious!
Quick and easy…
I gravitate towards this soup, from Farmstead Chic, every fall because it is super flavorful without lots of prep time. The minimal use of ingredients belies the flavor found in this soup. Each ingredient has a very specific taste and texture to introduce. And they all work together in one pot, which means easy cleanup! Bonus! A small trick that I use to save time is to buy the Italian sausage as a mix, rather than in casings. Most butchers who make their own sausage will be able to sell you the sausage this way. If you are forced to buy your sausage in casings, simply use kitchen shears to cut the casings open. Also, make sure the sausage is not pre-cooked. That is supremely important!
Zuppa Toscana
A few notes on substitutions…
Beef tallow is a very specific and difficult ingredient to find so do not fret if you cannot find it. I highly recommend using ghee (clarified butter) in it’s place. Also, you can use any high nutrient green if you are not a fan of kale (although, kale is very different in texture when it is cooked like this). Swiss chard and spinach are great substitutes for kale.
Hope you enjoy this savory Tuscan soup!
Zuppa Toscana
Print RecipeIngredients
- 2 tbsp organic beef tallow or ghee
- 1 large onion, chopped
- 1 lb. Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 tbsp Italian seasonings
- 1 tsp crushed red pepper
- 6 cups chicken broth (if on Whole30 make sure broth is compliant)
- 7 medium red potatoes (about 2.5-3 lbs), chopped into 1 inch pieces
- 5 oz fresh kale (or frozen)
- 13.5 can of full fat coconut milk
- salt & pepper, to taste
Instructions
In a large stock pot or dutch oven, melt beef tallow or ghee over medium-high heat.
Once melted, add onions, Italian seasoning, and crushed red pepper. Cook for about 3 minutes or until slightly softened.
Add sausage and cook for 5-7 minutes or until browned.
Add garlic and cook for 1 minute, continuously stirring.
Add chicken broth then potatoes.
Bring soup to boil.
Reduce heat, cover and simmer 10 minutes .
Add kale and coconut milk. Simmer for additional 5 minutes (or until potatoes can be easily poked through with a fork and kale is tender).
Add salt and pepper to taste.
4 Comments
Kristen Terzo
November 16, 2018 at 6:54 pmI tried this recipe tonight! Was surprised, really surprised at the flavor! Delicious! One out of two kids approved too. Thanks for sharing!!
Felicia Topsale
December 19, 2018 at 9:32 pmI made this toscana soup from the Make N Curate recipe. It is delicious!! I added cayenne because I do that with all of my soups and some nutmeg which I add for soups that include milk or cream. It was delicious before I added it but cayenne and nutmeg took me over the edge! I had dreams about this soup!
I’m definitely making this soup again and I’ll probably share it on Christmas Day at dinner.
egrant.salvi
December 19, 2018 at 10:07 pmI’m thrilled that you liked it, Felicia! Thanks so much for taking the time to write a review. I am totally trying your additions next time! They sound amazing!
Whole30 January Jumpstart 2020 | Make n Curate
January 3, 2020 at 9:50 am[…] Lunch- Zuppa Toscana […]