Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)

A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.
Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)


  1. 4 slices Whole30-compliant bacon cut into about 1/2" pieces
  2. 1 pound Italian sausage made from below recipe or storebought
  3. 1/2 teaspoons crushed red pepper flakes
  4. 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
  5. 1 medium white or yellow onion diced
  6. 2 tablespoons garlic minced, about 4 cloves
  7. 4 cups chicken stock
  8. 1/2 bunch kale stems removed and leaves chopped, 4 cups
  9. 1 can coconut milk
  10. Salt and pepper to taste

Homemade Whole30 Italian Sausage

  1. 1 pound ground pork
  2. 1 tablespoon red wine vinegar
  3. 1 teaspoon salt
  4. 1 teaspoon black pepper
  5. 1 tablespoon fresh chopped parsley or 2 teaspoons dried
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. 1 teaspoon dried basil
  9. 1 teaspoon paprika
  10. 1 teaspoon red pepper flakes
  11. 1/4 teaspoon ground fennel seed optional
  12. pinch dried oregano
  13. pinch dried thyme


  • If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
  • In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.