Zuppa Toscana

Easy Zuppa Toscana Soup Recipe you can make at home but much healthier than the Olive Garden version.  My recipe for Zuppa Toscana has made from scratch Italian Sausage which means no MSG or sugar added, and you can make a whole30 version of this by using full fat coconut milk instead of heavy cream.

Tips for Making Zuppa Toscana

• I used just 1/2 tsp of red pepper flakes to make the Italian Sausage for the Zuppa Toscana, If you want it hotter add 1 tsp instead.
• There’s no flour in this recipe to thicken in, you can thicken it by adding a little starch mixed with cold water, or mashing up some of the potatoes which is my preferred method.
• Use either baby potatoes that you quarter up and add in unpeeled, or use peeled russet potatoes and cut them into small cubes.
• If you don’t have time to make the homemade Italian Sausage you can substitute with store bought Italian Sausage but please note that it may have additives and sugar added to it.
• I make this recipe for Zuppa Toscana with full fat coconut milk instead of cream, it’s not the traditional flavor but it does mean it’s whole30 compliant and also dairy free, you can use heavy cream if that’s not an issue for you.

Zuppa Toscana

Easy Recipe for Zuppa Toscana, this healthy version can be made dairy free and whole30 if preferred. 

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Total Carbs: 34 g

Protein: 29 g

Servings: 4

5 from 7 votes

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Ingredients

ITALIAN SAUSAGE

• 1 lb ground pork , or turkey
• 1 tsp fennel seed , crushed
• 1/2 tsp red pepper flakes
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp garlic powder

ZUPPA TOSCANA SOUP

• 12 very small potatoes , halved or quartered
• 1 onion , finely sliced
• 1 tbsp garlic , minced
• 4 cups chicken stock , 1 litre
• 2 cups kale , remove stems, chop
• 1 cup canned, full fat coconut milk , 250mls, or heavy cream
• 4 slices bacon , cooked crispy
• parmesan cheese , optional to serve, not for whole30
• salt , to taste
• pepper , to taste

Instructions

Stovetop Zuppa Toscana

Slow Cooker Zuppa Toscana

1. Mix spices to the ground pork, then brown the meat in a skillet with a little oil if needed.

2. Add ground pork, chicken broth, garlic, potatoes and onion in slow cooker. Add 4 cups chicken broth.

3. Cook on high 3-4 hours (low 5-6 hours) or until potatoes are soft.

4. Add coconut milk (or heavy cream) and chopped kale to the crock pot, stir.

5. Cook on high 30 minutes or until broth thickens slightly, you can mash the potatoes a little to thicken. 

6. Taste and add salt and pepper as desired

7. Top with bacon (and cheese if using) immediately before serving.

Recipe Notes

Adapted from My Recipes

Nutrition Facts

Zuppa Toscana

Amount Per Serving

Calories 784 Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 27g169%

Cholesterol 107mg36%

Sodium 1336mg58%

Potassium 1246mg36%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 5g6%

Protein 29g58%

Vitamin A 710IU14%

Vitamin C 36.1mg44%

Calcium 75mg8%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Course: Soup

Cuisine: Italian