Zuppa Toscano (Whole30 Compliant–Minus the Garnish)

Zuppa Toscano

It’s actually starting to cool off here in Hell’s Incinerator (also known as San Antonio), so we’ve been having a lot of soup lately.  Not because it’s cold…but because when it cools off, Isak and I spend more time outside, leaving me less time to cook.  I like to have lots of leftovers to heat up, and soup makes the most leftovers.  Anyway, I love Zuppa Toscano, so I decided to throw together a compliant version.  Surprisingly, it was super easy and I only had to modify a few ingredients.

JR (the husband) liked it so much that he was drinking out of the bowl by the end.  Isak (the toddler) was the one I was worried about.  As you can see from residual oil, the sausage was pretty spicy.  Isak is hit or miss with spicy.  Sometimes he loves it, sometimes he hates it.  I gave him a small bowl–fully prepared to heat him up some blueberry gluten-free waffle or some cheese and fruit–and when I looked over at him, he was going to town.  Seriously, he looked like he was trying to suck the head off the spoon.  It was hilarious.  He’ll be having that for lunch tomorrow (with me).  Of course I can’t wait for tomorrow night…I’ve made an autumn panna cotta topped with a cinnamon apple chutney that is setting in the refrigerator as I type this.  STOKED!

Zuppa Toscano (Whole30 Compliant, Minus the Garnish)

5 slices bacon, cut in 1″ pieces

1 pound hot ground Italian sausage (if you can’t find ground, you can cut the casings off the links)

1 medium yellow onion, diced

4 garlic cloves, minced

3 C russet potatoes, roughly chopped

4 C chicken broth

1 15-oz can full-fat coconut milk

3-4 C chopped kale (I used a kale-spinach blend)

salt and pepper

optional garnish: grated Parmesan


1.- In large soup pot over medium-high heat, cook bacon until crispy.  Add sausage, breaking apart as it cooks.  Fry until browned and cooked through.  Drain grease, but leave in 1 Tbsp to cook the onions.

2.- Push sausage and bacon to the side.  Add onions to the non-meat side of the pan and saute until soft.  Turn the heat down to medium.  Add garlic and cook 1-2 minutes (until fragrant).

3.- Add broth, potatoes, salt, and pepper.  Bring to simmer and cook 10-15 minutes (until potatoes are tender).  Add coconut milk and kale.  Cook a couple minutes, until heated through.  Serve immediately.  Optional garnish on top is grated Parmesan (tasty!).



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