This healthy & rustic Zuppa Toscana soup recipe is whole 30 friendly, gluten-free, and tastes like Olive Garden! Made with healthy ingredients like kale, creamy coconut milk, and homemade Italian sausage.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Soup & Salad
1 pound Italian Sausage (store-bought, or recipe below)
1 onion, diced
4 large cloves garlic, minced
4 cups chicken stock
1 ½ lbs yellow potatoes, cut into bite-size pieces
4 cups kale, stems removed and chopped
1 can full-fat coconut milk
Salt, to taste
Pepper, to taste
½ tsp crushed red pepper flakes (optional)
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
Prepare sausage by combining the ground pork, spices, and vinegar in a dutch oven until the pork is cooked through, approximately 15 minutes on medium-high heat.
Add the onion, garlic, and chicken stock to the cooked sausage and bring it to a boil.
Add the potatoes and boil until the potatoes are fork-tender, about 10-20 minutes.
Reduce the heat to medium, add the coconut milk and kale and stir well. Cook until the kale is soft and bright green.
Season with salt and pepper to taste and serve warm!