This Whole30 Zuppa Toscana is out of this world! With potatoes, Italian sausage and kale, it tastes just like the Olive Garden equivalent, but it’s healthy!
Hello, my Whole30 friends! Fall is here! Are you feeling the cooler temperatures yet? Today is the first day I’ve felt compelled to put on a sweater and some closed-toe shoes.
I have to admit, I was kind of excited about it. The crisp, fresh air makes me dream about bonfires and hayrides and movie nights curled up by the fireplace.
Unfortunately, all of those things involve non-Whole30-compliant foods. S’mores by the bonfire, caramel apple cider on the hay ride, and popcorn oozing with butter for the movie nights. Sigh…. #Whole30problems.
However, another thing I get excited about when fall rolls around is soup. This Whole30 Zuppa Toscana was out of this world. It tastes just like the Olive Garden equivalent, if I do say so myself. And it was a Whoooole lot healthier. Corny pun intended.
Mmmm. Look at that. It just warms you right up, yeah? But I have a confession to make. I HATE peeling potatoes! (I hate peeling anything, really.)
I used to just avoid potato dishes in general until I realized that it’s really okay to leave the skins on. They add texture, they’re nutrient-rich, and I’ve had no complaints from the kiddos since I started doing it! (And let me tell you, if they don’t like something, they are NOT shy about sharing their opinions.)
Ever since my potato skin epiphany, I’ve been incorporating potatoes into my meals more and more. I love how budget-friendly and filling they are. With four kids, we can use all the help we can get there!
Here’s my Whole30 Zuppa Toscana recipe. Don’t forget to pin it for later!
- 2 tbsp. organic beef tallow
- 1 lb. Italian sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced (Use my favorite garlic press to speed things up!)
- 1 tbsp. Italian seasoning
- 1 tsp. crushed red pepper, or more to taste if you're brave!
- 6 c. chicken broth (homemade, or try this organic free range, lower sodium chicken broth)
- 7 medium red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, if you choose! 🙂 )
- 5 oz. fresh kale, chopped. Frozen works fine, too.
- 13.5 oz. can full fat coconut milk (My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, lower it to 8 oz.)_
- Salt and pepper, to taste
- In a large stock pot or Dutch Oven, melt the beef tallow.
- Add the Italian sausage and cook on medium-high heat for 5-7 minutes until browned.
- Add the onion, Italian seasoning and crushed red pepper.
- Saute 3 minutes.
- Add the garlic.
- Stir for 1 minute.
- Add the chicken broth and potatoes.
- Bring your soup to a boil.
- Reduce heat, cover and simmer 10 minutes.
- Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender.
- Add salt and pepper to taste.
I have more difficulty eating healthily in the fall than in the summer. During summertime, I had droves of fresh veggies to keep me inspired. Now, my Pinterest feed is flooded with pumpkin-spiced delicacies and tailgating finger foods, few of which are Whole30-compliant.
I think my next goal will be to cook up some more super-delicious Whole30-compliant tailgating hors d’oeuvres like these: Sloppy Joe Potato Skins, BLT Potato Skins, Beefy, Creamy Jalapeño Poppers and Spicy Chicken Jalapeño Poppers.
What is your greatest Whole30 struggle this season?
Don’t forget to Pin this Dairy-Free and Whole30 Zuppa Toscana recipe for later!
Some other yummy cool weather soups, stew and chilis you’ll want to check out: Paleo & Whole30 Creamy Chicken Tomato Soup, Paleo and Whole30 Cabbage Beef Soup, Easy 8-Ingredient Paleo and Whole30 Chili, Paleo and Whole30 Spiced Pumpkin Chili, Easy 6-Ingredient Paleo and Whole30 Chicken Stew.