Paleo Zuppa Toscana

Name: Paleo Zuppa Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs ground Italian sausage (no fillers or sugar); 1 tbsp olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 1/2 tsp red pepper flakes; 6 cups chicken broth (no-sugar, gluten-free); 1 lb Yukon Gold potatoes, thinly sliced; 1 can full-fat coconut milk (13.5 oz); 4 cups curly kale, stems removed; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground

A hearty Italian-American soup with spicy ground Italian sausage, tender kale, and sliced potatoes simmered in a rich coconut milk broth. All the comfort of the original without the dairy.

45 minMediumServes 6340 cal/serving

Italian-AmericanSoupStovetopPaleoWhole30High ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs ground Italian sausage (no fillers or sugar)
1 tbsp olive oil
1 large yellow onion, diced
4 garlic cloves, minced
1/2 tsp red pepper flakes
6 cups chicken broth (no-sugar, gluten-free)
1 lb Yukon Gold potatoes, thinly sliced
1 can full-fat coconut milk (13.5 oz)
4 cups curly kale, stems removed
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat. Add 1.5 lbs ground Italian sausage (no fillers or sugar) and cook, breaking it into crumbles, until browned and cooked through to an internal temperature of 160 degrees F, about 6-8 minutes. Transfer to a plate with a slotted spoon.
2

Reduce heat to medium. Add 1 large diced yellow onion to the pot and cook, stirring, for 4-5 minutes until softened. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes and cook for 1 minute more until fragrant.
3

Pour in 6 cups chicken broth (no-sugar, gluten-free) and bring to a boil. Add 1 lb thinly sliced Yukon Gold potatoes and cook for 10-12 minutes until just tender.
4

Stir in 1 can full-fat coconut milk (13.5 oz) and return the sausage to the pot. Bring back to a gentle simmer.
5

Add 4 cups stems removed curly kale and stir until wilted, about 2 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust, then ladle into bowls.

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Questions

What internal temperature should Paleo Zuppa Toscana reach?

For Paleo Zuppa Toscana, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of coconut milk in Paleo Zuppa Toscana?

The entry for Paleo Zuppa Toscana calls for 1 can full-fat coconut milk (13.5 oz). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Can I use plain ground pork instead of Italian sausage in Paleo Zuppa Toscana?

Yes. Season each pound of ground pork with a teaspoon of fennel seed, a teaspoon of paprika, two cloves of garlic and a pinch of red pepper flakes. As written, the entry for Paleo Zuppa Toscana uses 1.5 lbs ground Italian sausage (no fillers or sugar).

How hot is Paleo Zuppa Toscana?

Moderately. The heat in Paleo Zuppa Toscana comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Paleo Zuppa Toscana gluten-free?

Yes. As written, nothing in the ingredient list for Paleo Zuppa Toscana is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage and the broth.

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