A creamy, dairy-free Zuppa Toscana recipe perfect for paleo, Whole30, and keto lifestyles.

Scale

6 slices bacon cut into pieces

1 lb Italian sausage

Crushed red pepper to taste

1 medium yellow onion diced

5 cloves garlic minced

2 large Russet potatoes peeled and cubed

6 cups chicken broth

4 cups kale chopped

1 cup full-fat coconut milk

Sea salt and pepper to taste

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1. Cook bacon until crisp and set aside

2. Brown sausage and set aside

3. Cook onion and garlic in the pot

4. Add potatoes and broth, then simmer until tender

5. Add coconut milk and sausage, simmer briefly

6. Stir in kale and bacon, cook until kale wilts

7. Season and serve

Use cauliflower instead of potatoes for a keto option

Store covered in the refrigerator for up to 5 days

Freeze for up to 1 month