Description
Whole30 Zuppa Toscana – a fun spin your classic Zuppa Toscana recipe that is dairy-free and Paleo/Whole30!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, ground
- 1 pound chorizo, ground
- 8 strips bacon
- 3–4 tablespoons garlic, minced
- 1 yellow onion, diced
- 3 stalks celery, sliced
- 2 carrots, sliced
- 2 russet potatoes, diced
- 1 tablespoon tapioca flour
- 32oz chicken broth
- 1 can full fat coconut milk
- 1 1/2 teaspoon fresh lemon juice
- 1 teaspoon kosher salt
- 3–4 handfuls of roughly chopped kale
- fresh oregano (optional for garnish)
- (optional) crushed red peppers
Instructions
- Cook Bacon: Cook bacon until crispy. Reserve 2-3 tablespoons of bacon grease. Set aside bacon for later.
- Cook Meat: Bring dutch oven to medium-high heat and swirl with olive oil to coat the bottom. Add Italian sausage and chorizo. Break apart and fully cook. Remove and place on a plate. Set aside.
- Cook Veggies: In the same dutch oven, add the reserved bacon grease and bring to medium-high heat. Scrape any bits off of the bottom of the pan. Add garlic and cook until aromatic, about 1 minute, moving around constantly. Add in onions, carrots, celery and potatoes. Sauté for 3-5 minutes. Stir in tapioca flour and then add Italian sausage and chorizo back in.
- Add Broth: Slowly add in chicken broth, coconut milk, lemon juice and salt. Stir to combine. Let simmer a few minutes, until potatoes are tender. Taste and adjust seasoning, as desired.
- Kale + Bacon: Add in chopped kale and stir to combine. Crumble or cut bacon up into bite-sized pieces and add in at the last minute before serving.
- Serve: Garnish with fresh oregano (or basil) and sprinkle in some crushed red pepper, if desired.
Notes
- Ingredients: just double check your ingredients to make sure the Italian sausage, chorizo, bacon and chicken broth are Whole30 compatible!
- Servings: this recipe makes quite a bit so this is a great one to make and have for leftovers for lunch for a couple days!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.