Whole30 Zuppa Toscana
This Whole30 Zuppa Toscana recipe turns Olive Garden’s famous soup into a dairy, gluten, sugar, and grain-free meal! Enjoy a bowl for a wholesome yet hearty and cozy weeknight dinner or make it for meal prep.
Servings: 6
Ingredients
- 4 slices bacon chopped; sugar-free
- 1 lb. spicy chicken sausage casing removed
- 1 cup white onion diced, from 1/2 large onion
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 4 Yukon gold potatoes peeled and diced
- 32 oz. chicken broth
- 1 tbsp arrowroot powder
- 1 1/2 tbsp water
- 1 cup coconut milk
- 4 cups kale chopped and stems removed
Instructions
- Cook bacon in a large pot or dutch oven over medium heat until crispy; remove with a slotted spoon.
- To that same pot, add the sausage and cook until browned, then add the onion and sauté for 5 minutes. Add the garlic, salt and red pepper flakes and saute for 1 minute.
- Then, add the potatoes and broth and bring the soup to a boil. Reduce heat to a simmer, then cover the pot and simmer the soup for 10-15 minutes until the potatoes are tender.
- While the potatoes are cooking, whisk the arrowroot and water together in a small bowl; set aside.
- Once the potatoes are done, add the arrowroot slurry, along with the coconut milk and kale to the soup. Simmer the soup for 3-5 more minutes until it’s thickened slightly.
- Divide the soup into bowls, then sprinkle the reserved bacon on top. Enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 30g | Protein: 18g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 1649mg | Potassium: 714mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1727IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 3mg
