Whole30 Zuppa Toscana

Name: Whole30 Zuppa Toscana
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 4 slices Bacon (4 slices Whole30-compliant bacon (sliced into ½-inch pieces)); 1 lb Italian Sausage (1 pound Italian sausage (made from below recipe or storebought)); 1 ½ tsp Red Pepper Flakes (½ teaspoons crushed red pepper flakes + 1 teaspoon red pepper flakes); 4 pieces Yellow Potato (4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)); 1 piece White Onion (1 medium white or yellow onion (diced)); 2 tbsp Garlic (2 tablespoons garlic (minced, about 4 cloves)); 4 cup Chicken Stock (4 cups chicken stock); ½ bunch Kale (½ bunch kale (stems removed and leaves chopped, 4 cups)); 1 can Coconut Milk (1 13.5-ounce can unsweetened, full-fat coconut milk); 0 tsp Table Salt (Salt and pepper (to taste) + 1 teaspoon salt); 1 lb Pork (1 pound ground pork); 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar); 1 tsp Black Pepper (1 teaspoon black pepper); 1 tbsp Parsley (1 tablespoon fresh chopped parsley (or 2 teaspoons dried)); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Dried Basil (1 teaspoon dried basil); 1 tsp Paprika (1 teaspoon paprika); ¼ tsp Ground fennel (¼ teaspoon ground fennel seed (optional)) — optional; 0 pieces Dried Oregano (pinch dried oregano); 0 pieces Dried Thyme (pinch dried thyme)

Whole30 Zuppa Toscana - Soup (Italian)

50 minItalian

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Bacon4 slices · 4 slices Whole30-compliant bacon (sliced into ½-inch pieces)
Italian Sausage1 lb · 1 pound Italian sausage (made from below recipe or storebought)
Red Pepper Flakes1 ½ tsp · ½ teaspoons crushed red pepper flakes + 1 teaspoon red pepper flakes
Yellow Potato4 pieces · 4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
White Onion1 piece · 1 medium white or yellow onion (diced)
Garlic2 tbsp · 2 tablespoons garlic (minced, about 4 cloves)
Chicken Stock4 cup · 4 cups chicken stock
Kale½ bunch · ½ bunch kale (stems removed and leaves chopped, 4 cups)
Coconut Milk1 can · 1 13.5-ounce can unsweetened, full-fat coconut milk
Table Salt0 tsp · Salt and pepper (to taste) + 1 teaspoon salt
Pork1 lb · 1 pound ground pork
Red Wine Vinegar1 tbsp · 1 tablespoon red wine vinegar
Black Pepper1 tsp · 1 teaspoon black pepper
Parsley1 tbsp · 1 tablespoon fresh chopped parsley (or 2 teaspoons dried)
Garlic Powder1 tsp · 1 teaspoon garlic powder
Onion Powder1 tsp · 1 teaspoon onion powder
Dried Basil1 tsp · 1 teaspoon dried basil
Paprika1 tsp · 1 teaspoon paprika
Ground fennel¼ tsp · ¼ teaspoon ground fennel seed (optional) · optional
Dried Oregano0 pieces · pinch dried oregano
Dried Thyme0 pieces · pinch dried thyme

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Steps

1If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
2In 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.
3Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.