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+ servings
A large pot of Whole30 healthy zuppa toscana recipe

Whole30 Zuppa Toscana

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


Serving Size: 1serving | Calories: 394kcal | Protein: 13g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 14mg | Sodium: 765mg | Potassium: 1235mg | Total Carbs: 35g | Fiber: 5g | Sugar: 5g | Net Carbs: 30g | Vitamin A: 4775IU | Vitamin C: 74.2mg | Calcium: 138mg | Iron: 7.1mg
Recipe By:Cheryl Malik