Paleo Zuppa Toscana Recipe
A nutrient-dense soup recipe for Zuppa Toscana that has been modified to fit the Paleo lifestyle.
Author: Kelsey Albers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x
1 TBSP Bacon Fat
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 lb Italian Sausage
6 pieces bacon
1 large sweet potato, peeled and chopped
1 can full fat coconut milk
4 cups beef broth
4 cups filtered water
1 bunch Kale, de-stemmed
1 TBSP crushed red peppers (adjust to taste)
1 tsp salt
¾ tsp black pepper
In a soup pot, cook the 6 pieces of bacon until crispy. Remove the bacon and chop into small pieces. Removed all but 1 TBS of bacon fat from the pot.
Add one chopped onion to the pot and sauté until translucent.
Add 2 cloves of minced garlic and cook for another minute.
Add 1 lb of Italian sausage. Brown while working into crumbles.
Add 1 peeled and chopped sweet potato, 1 tsp salt, and ¾ tsp pepper. Cook for 10 minutes until the sweet potato just starts to soften.
Add chopped bacon, 4 cups of beef broth, and 4 cups of water. Bring to a boil over medium high heat. Turn the heat down to low and simmer for 10 minutes.
Turn off heat. Stir in 1 can of coconut milk, 1 bunch of de-stemmed Kale, and 1 TBSP crushed red peppers.
Serving Size: 1
Saturated Fat: 9.5
Unsaturated Fat: 4.2
Trans Fat: 0
Keywords: Paleo, Soup, Zuppa Toscana