In this house, we LOVE soup. Love, love, love it. And Zuppa is one of those go-to warmer-uppers on a chilly Wisconsin day. Good stuff.
There are lots of recipes out there that claim to be Whole 30 and Paleo but
A) I have yet to find a commercially processed Italian sausage that’s compliant
B) They’re awful high in calories.
Also, pure paleo doesn’t allow white potatoes. Just sayin’.
I know, I know. You’re not supposed to count calories or care much about them when you’re doing a Whole 30. But this isn’t my first rodeo, and I’m cooking for people who aren’t participating. I want it to be healthy for everyone regardless of their dietary choices. So here’s my version. Enjoy!
Whole 30 Zuppa Toscana
As you choose your ingredients, please read your labels! Nasty ingredients hide EVERYWHERE!
- 2 tbsp ghee
- 1lb ground pork
- 2 tbsp Italian sausage
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt to taste
- 2 cloves garlic
- 4 ribs kale, leaves ripped into small pieces
- 5 small red potatoes, halved and thinly sliced
- 6 cups chicken stock, organic and/or dextrose free
- 1/2 cup full fat coconut milk
In a large stock pot over medium heat melt the ghee and cook the pork until it’s no longer pink. Add the Italian seasoning, red pepper flakes, salt, garlic, kale and potatoes. Cook for 3-5 minutes, stirring occasionally.
Add the stock and bring soup to a boil. Reduce heat, cover, and simmer for 20-30 minutes, until potatoes are tender.
Remove from heat, mix in coconut milk, and serve.
This recipe clocks in at around 250 calories per serving, depending on your stock and coconut milk choices, but definitely does not skimp on flavor.
If you try it, let me know how you like it!