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This Whole30 healthy Zuppa Toscana is rich and creamy, spicy, and absolutely bursting with flavor. You’ll love this filling, Whole30 soup anytime, but especially during cold, wintry months. Dairy free, gluten free, grain free, and sugar free, this is one of the best Whole30 soups out there and my favorite healthy soup!

Two bowls of Whole30 healthy Zuppa Toscana recipe

Can You Really Make This Iconic Soup at Home?

We started a recent Whole30 with this soup, and I have to say: we did it right. I even posted a snap (?) on Instagram, lamenting how oh. so. hard. it is to do a Whole30, with lots of crying emojis… I’m subtle.

In previous rounds, I tired quickly of large slabs of animal protein, so I knew I had to shake things up a bit this round. And leading a group Whole30 and Facebook support group (join us!) means coming up with new and delish recipes to keep things interesting.

Et voilà, my friends, the Whole30 Zuppa Toscana. Who isn’t a fan of the creamy, spicy soup at your favorite Italian-food chain, laden with potatoes and kale and bacon and Italian sausage and “ohhhh boy”. Especially during the winter, my cravings for creamy, filling soups multiply like four-hundredfold, so we find ourselves in a tricky spot.

A large pot of Whole30 healthy zuppa toscana recipe

A spot where you’re 100% committed to doing a strict Whole30, but you really, really want Zuppa Toscana.

Why You’ll Love This Recipe

  • This Whole30 soup is rich and creamy like traditional Zuppa Toscana but totally dairy free.
  • It starts with an easy but delicious Italian sausage recipe, made from scratch! But don’t be nervous – it’s super quick and couldn’t be simpler.
  • The combination of coconut milk, kale, potatoes, Italian sausage, and bacon make this healthy Zuppa Toscana super filling and a one-pot meal.

This Whole30 Zuppa Toscana is based on a regular Zuppa Toscana recipe, subbing simple ingredients for the dairy, grains, and sugar. I recommend making your own Italian sausage, which is insanely easy, but you could use compliant storebought Italian sausage, too, of course. Make sure you use compliant bacon if you’re on a Whole30, as well. It can be tricky to find bacon that doesn’t have sugar in it, but Whole Foods has a few brands of that, as well.

Two bowls of Whole30 healthy zuppa toscana recipe with a pot in the background

I have a tendency to be super hungry on the Whole30, like eat. all. the. things., but this soup kept me super full all night. I might have had to bite my knuckles to get past my craving for Glutino pretzels on tap, shoveled into my face during our nightly screenings of Boardwalk Empire, but it wasn’t from hunger, that’s for us.

That, my friends, is a habit that, I have to say, I kind of still miss. Baby steps, fam. Baby steps.


  • If you avoid potatoes, try cauliflower florets in place of the diced potatoes. You can even try celery root!
  • Try ground chicken in place of the pork, if you prefer or don’t eat pork.
  • If you’re allergic to coconut or are worried it might have a “coconutty” flavor, swap the coconut milk out for cashew cream. Combine 1 cup raw cashews with 3/4 cup water in a high-speed blender and blend until completely smooth.

Chef’s Tips

  • Don’t overcook the soup after you’ve added the kale. You want it bright green and just wilted.
  • Make a big batch of this Whole30 healthy Zuppa Toscana on Sunday and eat it all week. Comfiest meal prep ever!
  • Leave out the extra 1/2 teaspoon crushed red pepper flakes in the soup if you’re sensitive to heat.
A large pot of Whole30 healthy zuppa toscana recipe

Make your Italian sausage: combine all ingredients and mix well with your hands. Alternately, simply pour all ingredients into a large pot and mix with a spoon while browning. Brown the sausage in a large heavy-bottomed pot, preferably a Dutch oven, breaking up with a spoon or spatula. Remove from pot, drain, and set aside.

Combine sausage ingredients then brown in a pot

Fry bacon until crisp and remove with a slotted spoon. Don’t get rid of bacon grease! Stir in the onions and garlic and cook until soft and translucent.

Fry the bacon until crisp

Add chicken broth and bring to a boil. Add the potatoes and boil about 10-15 minutes, or until potatoes are fork-tender. Reduce the heat to medium and add coconut milk and sausage; stir until smooth. Add in kale and bacon and cook until kale is bright green and just wilted.

Add kale, sausage, bacon, and coconut milk


Two bowls of Whole30 healthy zuppa toscana recipe with a pot in the background

Other Recipes You’ll Love

Recipe By: Cheryl Malik
5 from 343 votes

Whole30 Zuppa Toscana

Prep 5 minutes
Cook 45 minutes
Total 50 minutes
With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor. The perfect one-pot meal!
6 servings


  • 4 slices Whole30-compliant bacon sliced into ½-inch pieces
  • 1 pound Italian sausage made from below recipe or storebought
  • ½ teaspoons crushed red pepper flakes
  • 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
  • 1 medium white or yellow onion diced
  • 2 tablespoons garlic minced, about 4 cloves
  • 4 cups chicken stock
  • ½ bunch kale stems removed and leaves chopped, 4 cups
  • 1 13.5-ounce can unsweetened, full-fat coconut milk
  • Salt and pepper to taste

Homemade Whole30 Italian Sausage


  • 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.
  • Cook 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.
  • Pour 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.


Approximate Information for One Serving

Serving Size: 1servingCalories: 394calProtein: 13gFat: 24gSaturated Fat: 16gCholesterol: 14mgSodium: 765mgPotassium: 1235mgTotal Carbs: 35gFiber: 5gSugar: 5gNet Carbs: 30gVitamin A: 4775IUVitamin C: 74.2mgCalcium: 138mgIron: 7.1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

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This recipe was originally published in January 2017 but was updated with step-by-step photos, video, and tips August 2018.

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  1. This is delicious! I’m not a big kale fan, so I substituted a bag of fresh spinach instead. I’ll definitely be making this again!5 stars

  2. Can you mix the sausage up ahead of time, maybe a couple days before cooking? Trying to prep this favorite recipe differently this time. Thanks for this great meal!

  3. I make this just about every other week for lunches and dinners. Such an easy, healthy, filling, Whole 30-compliant recipe. I love it! Thank you so much.5 stars

  4. This was perfect! great for if you want to make something healthy & light but still comforting and so delicious!5 stars

  5. I made this with the coconut milk and smoked kielbasa link sausages. The coconut flavor was very subtle against the other strong flavors. Very hearty and satisfying.5 stars

  6. Loved your recipe! We are on a slow-carb diet so I used cauliflower florets instead of potatoes. Also added some chopped carrots for color and flavor. Came out great!!! Thank you.5 stars

  7. I’ve had a hard time finding recipes that genuinely taste good while also being free of anything I’m sensitive to. This recipe was incredibly delicious and will be a staple for me. I am so happy to have found something I truly enjoy again.5 stars

    1. I totally get that- it can be so frustrating! So glad you enjoyed this one, Angel. 🙂

  8. Yum! We did not have any sausage and substituted it with beef. I threw in some similar seasonings to keep it as close to the sausage recipe as possible. Oh my…SO good! Saving the recipe for future dinners. Thank you!5 stars

  9. First time trying this recipe. I made it for work since it seemed easy to do. Not only was it easy it’s so delicious. I’m so grateful for the substitution tips on the coconut milk. I love coconut milk but I was reluctant to try it on this soup and tasting coconutty. First time I made cashew cream…. I’m hooked!! This is amazing and made soup taste amazing…. I think better than original recipe for heavy cream….. Thank you for being super generous in sharing this awesome recipe.5 stars

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