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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.
If you think paleo or Whole30 recipes have to be boring, think again. It’s actually quite easy to tweak your favorites to make them paleo or Whole30-compliant without sacrificing flavor. Just take a look at this Whole30 Zuppa Toscana recipe!
If you’ve ever been to Olive Garden, you probably already know about the creamy, comforting goodness of Zuppa Toscana (“Tuscan soup”). Their famous version combines Italian sausage, potatoes, kale, and parmesan cheese in a rich and creamy broth. It’s very tasty but doesn’t meet Whole30 standards because of the dairy and potential added sugars.
Luckily, with a few simple ingredient swaps, you can use my dairy-free zuppa toscana recipe to still indulge in this classic. I made it with sugar-free bacon, compliant spicy chicken sausage, and creamy coconut milk. Like my Whole30 mushroom soup and paleo beef pho, every slurp is so comforting and flavorful that you’ll want to make it on repeat.
Recipe features
- Naturally dairy, grain, gluten, and sugar-free, so it’s perfect for anyone following a Whole30, paleo, dairy-free, or gluten-free diet.
- Loaded with spicy sausage, tender potatoes, crispy bacon, and fresh kale, it’s bound to be a hit with Whole30ers and non-Whole30ers alike!
- It’s just as rich and creamy as the classic Olive Garden soup!
- It’s easy to make in one pot. Enjoy it for busy weeknight dinners or meal prep.
Ingredients
Bacon – Once the bacon is done frying, you’ll use the rendered fat to sauté the sausage and onion to add lots of fat and flavor to the soup. Use a Whole30-compliant brand with no sugar or additives.
Spicy chicken sausage – Check the labels to ensure the ingredients in the sausage are all compliant. If you’re not a fan of spicy food, use mild chicken sausage instead.
Seasonings – You’ll need salt, red pepper flakes, and black pepper.
Potatoes – Yukon gold potatoes are naturally creamy and practically melt into the soup. You can also use Russet or red potatoes, but they aren’t quite as creamy and soft.
Chicken broth – Use a Whole30-approved store-bought broth, or better yet, make a batch of homemade bone broth for extra flavor and a boost of protein and collagen.
Arrowroot – This is used to thicken the broth. Tapioca starch also works well.
Coconut milk – A can of full-fat coconut milk gives the broth a rich and creamy consistency, just like Olive Garden’s Zuppa Toscana.
Instructions
Step 1: Cook the bacon. Cook the bacon in a large pot over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate.
Step 2: Brown the sausage. Brown the sausage in the now-empty pot, then add the onion. Sauté until it becomes translucent. Stir in the garlic and seasonings and sauté for another minute.
Step 3: Add the potatoes and broth. Add the diced potatoes and broth to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer until the potatoes are fork-tender.
Step 4: Make the slurry. Meanwhile, whisk the arrowroot powder and water together in a small bowl.
Step 5: Thicken the soup. Once the potatoes are tender, stir in the arrowroot slurry, coconut milk, and chopped kale. Continue simmering until the soup thickens slightly and the kale is wilted.
Step 6: Garnish and serve. Ladle the soup into bowls and sprinkle the reserved crispy bacon over top. Enjoy!
Tips and FAQs
- Cook the bacon low and slow over medium heat until all of the fat is rendered out and the pieces get nice and crispy.
- Chicken sausage typically comes in links, so you’ll need to remove its casing for it to crumble and brown evenly.
- Taste the soup before serving and adjust the seasonings as needed. An extra pinch of salt, fresh cracked black pepper, or red pepper flakes can make a big difference.
Tip
Zuppa Toscana recipes traditionally have a little bit of heat thanks to the spicy sausage and red chili flakes. If spicy food isn’t your thing, use a compliant mild sausage and omit the chili flakes.
Variations
One of the best things about this healthy Zuppa Toscana is how easy it is to customize with whatever you have on hand. Here are some ideas:
- Sausage options – Swap the chicken sausage for Whole30-compliant turkey sausage to keep things light and lean. Or, look for a compliant Italian sausage for a more authentic flavor that pairs beautifully with the creamy broth.
- Make it with meatballs – Swap the chicken sausage for my paleo and Whole30 Italian chicken meatballs. They make for a heartier meal and are always a hit with kids!
- Coconut milk substitutions – Instead of coconut milk, use an equal amount of cashew cream (soaked cashews blended with water until smooth) or unsweetened almond milk.
- Add extra veggies – There’s no such thing as too many veggies! Try adding diced carrots, celery, bell peppers, mushrooms, artichoke hearts, or zucchini.
Serving suggestions
Instead of serving the soup with the traditional side of crusty Italian bread or garlic bread, opt for a simple green salad, raw mushroom salad, roasted vegetables, steamed broccoli, or sauteed asparagus.
Can I make Zuppa Toscana in the Instant Pot?
Yes, you can! Use the Sauté function on the Instant Pot to cook the bacon (set it aside after cooking), brown the sausage, and sauté the aromatics and seasonings as normal. Add the potatoes and broth to the pot, seal the lid, and cook on high pressure for 8 to 10 minutes.
Quick release the pressure, then stir in the kale, coconut milk, and arrowroot slurry. Let the soup simmer for a few minutes until thickened, then serve with the bacon on top.
Can I make this soup in a crockpot?
Yes, the crockpot is another easy cooking option. First, cook the bacon (set it aside after cooking), brown the sausage, and sauté the aromatics and seasonings in a skillet. Add the sausage and aromatics to your slow cooker along with the potatoes and broth. Place the lid on top and cook on HIGH for 3 to 4 hours.
About 20 minutes before it’s finished, stir in the kale, coconut milk, and arrowroot slurry. Continue cooking until it’s thickened, then serve with the reserved bacon on top.
Does Zuppa Toscana have carbs?
Since this Whole30 Zuppa Toscana recipe is made without dairy or flour, it’s lower in carbs than many other classic creamy soups. If you’re looking for a low-carb or keto-friendly version, swap the potatoes for cauliflower, turnips, rutabaga, celeriac, butternut squash, or kohlrabi.
Storage
Make ahead: This paleo Zuppa Toscana is perfect for meal prep! You can make it during your Sunday meal prep and store the individual servings in airtight containers in the fridge. That way, you have an easy, delicious, and filling lunch for every day of the week!
Refrigerator: Store the cooled leftover Whole30 soup in an airtight container in the fridge for 4 to 5 days.
Freezer: Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When you’re ready, thaw the leftovers in the fridge overnight and reheat them on the stove or in the microwave.
More healthy soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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:
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Instructions
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Cook bacon in a large pot or dutch oven over medium heat until crispy; remove with a slotted spoon.
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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.
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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.
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While the potatoes are cooking, whisk the arrowroot and water together in a small bowl; set aside.
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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.
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Divide the soup into bowls, then sprinkle the reserved bacon on top. Enjoy!
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
