Paleo Zuppa Toscana
One of the popular recipes on The Bewitchin’ Kitchen is Zuppa Toscana soup recipe. That post is back from 2009, it’s an oldie but a goodie. I was making it again this weekend and I had a thought, what about a Paleo Zuppa Toscana soup? Here is what I did:
First of all, I had to Google if hot Italian sausage could be classified as paleo. I know there is pork and spices, and that’s paleo, but I was curious about the rest.
The common verdict was yes, its paleo if it doesn’t have the fillers and additional ingredients. It was highly recommended that you find a good butcher and get to know him (ask questions) if you’re wanting to be 100% paleo.
We’re going to pretend that the hot Italian sausage I have for this Paleo Zuppa Toscana isn’t from the grocery store and that I bought it from a local butcher and it uses paleo ingredients with no additives (I’m just being real here).
Paleo Zuppa Toscana Soup
FYI: zuppa means soup, so putting “Paleo Zuppa Toscana Soup” is redundant. I do it anyway out of habit.
The soup recipe is basically the same from the original Zuppa Toscana but I swapped out a cup of whipping cream for 1/2 cup of coconut milk. Just half a cup adds the creamy comfort that a full cup of cream provides. That’s the secret, but here’s the full recipe.
Paleo Zuppa Toscana
- 1 lb hot italian sausage
- 1 onion
- 2 russet potatoes cubed
- 2 cloves garlic minced
- 2 cans chicken broth
- 4 cups water
- 3 cups torn kale
- 1 tsps red pepper flakes
- 1/2 cup canned coconut milk
- Fry up the hot italian sausage, drain the fat and set it aside .
- In a large pot: add the onions, potatoes, garlic, chicken broth and water. Cover the pot, and bring to a boil over medium heat. Cook until potatoes are done (about 30 minutes).
- Add the cooked hot italian sausage to the pot along with the kale and red pepper flakes, let it simmer for another 30 minutes.
- Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through.
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