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Last Updated on January 26, 2021 by Renee’

AIP, Paleo Whole 30, Keto, Gluten-Free, Dairy-Free

This Zuppa Toscana makeover recipe is creamy, savory & comfort food at it’s finest. Now that Fall is in the air soup is a must! This healthy nutrient-packed version is so delicious & believe me, it doesn’t taste healthy, but is! You will think you are eating in your favorite restaurant. This Dairy-Free Recipe is AIP, Paleo, Whole 30 & Keto. Can’t get any healthier than that. 

Ingredients:

• 1 lb. of pasture-raised ground pork (could sub ground turkey) (or 1 lb. of Italian Sausage just omit garlic powder & Italian seasoning)
• 1 tsp. organic garlic powder
• 1 Tbs. organic Italian Seasoning
• 6 slices of AIP compliant bacon cut into 1 in. pieces
• 1 med. onion diced (I use frozen when in a hurry)
• 1 tsp. minced garlic 
• 1 qt. of Chicken Bone Broth
• 1/2 head of organic cauliflower cut/broken into 1 in pieces or 1 bag of frozen cauliflower
• 1 can of full-fat coconut milk
• 1 can of mushrooms (or 1 container of fresh sliced mushrooms)
• 1/2 – 1 bag (16 oz.) of frozen Kale or 4-5 cups of chopped fresh Kale (I used 1/2 bag but you could use the whole bag)
• sea salt to taste
• optional- crushed red pepper (leave out for AIP)
• 1 tbs. fat of choice if needed (EVOO, Avocado Oil etc…)

Tools Needed

• Large Pot or Dutch Oven
• Slotted Spoon
• Small bowl/plate for bacon
• Med. bowl for pork/turkey
• Knife/Cutting board for dicing/chopping onion & kale (If using frozen you won’t need)

Directions:

• Heat large pot or dutch oven to med. high heat. Add bacon & cook until crispy brown. 
• Lower heat to med. Remove bacon with a slotted spoon & set aside leaving grease in the pan.
• Add ground pork (or Italian Sausage omit seasonings), garlic powder, Italian seasoning, (red pepper if desired) & sea salt
• Brown ground pork stirring & breaking up pork until done.
• Remove pork & set aside leaving grease in the pan.
• If needed add more grease/oil to the pan. I needed to add about 1 Tbs. of olive oil.
• Add onions, cook, stirring until translucent. Add garlic, stir & cook about 30-45 seconds.
• Add Chicken Bone Broth, Cauliflower florets, mushrooms & sea salt to taste.
• Bring to boil & cook about 10 min. until cauliflower is done but not mushy.
• Add coconut milk, sausage & cook about 5 min. to blend flavors
• Add Kale just long enough to wilt, add bacon & stir. (or add bacon when serving)
• Remove from heat, season with sea salt (& pepper if desired, not AIP) & serve.

*Scroll down for printable recipe card.

Notes:

• Can sub diced potatoes instead of cauliflower for a more authentic Zuppa Toscana soup. Would not be AIP or Keto.
• Can use frozen onion, cauliflower & kale to cut down on time. 
• Can sub ground turkey for pork if desired
• For added nutrition add 1/4 c. of nutritional yeast for a “cheesy” flavor. 

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More Soup Recipes:

• Paleo Cauliflower Leek Soup
• Paleo AIP Cream of Broccoli Soup
• Paleo Coconut Chicken Soup
• Hamburger & “Fauxtato” Leek Soup
• Hamburger & Purple Cabbage Soup
• Paleo Unstuffed Cabbage Roll Stew
• Easy Paleo Beef Chili

Zuppa Toscana AIP Paleo Whole30 Keto

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Ingredients

• 1 lb. of pasture-raised ground pork (could sub ground turkey)(or 1 lb. of Italian Sausage just omit garlic powder & Italian seasoning)
• 1 tsp. organic garlic powder
• 1 Tbs. organic Italian Seasoning
• 6 slices of AIP compliant bacon cut into 1 in. pieces
• 1 med. onion diced (I use frozen when in a hurry)
• 1 tsp. minced garlic 
• 1 qt. of Chicken Bone Broth
• 1/2 head of organic cauliflower cut/broken into 1 in pieces or 1 bag of frozen cauliflower
• 1 can of full fat coconut milk
• 1 can of mushrooms (or 1 container of fresh sliced mushrooms)
• 1/2 - 1 bag (16 oz.) of frozen Kale or 4-5 cups of chopped fresh Kale (I used 1/2 bag but you could use the whole bag)
• sea salt to taste
• optional- crushed red pepper (leave out for AIP)
• 1 tbs. fat of choice if needed (EVOO, Avocado Oil etc...)

Instructions

1. Heat large pot or dutch oven to med. high heat. Add bacon & cook until crispy brown. 
2. Lower heat to med. Remove bacon with a slotted spoon & set aside leaving grease in the pan.
3. Add ground pork,(or 1 lb. of Italian Sausage just omit seasonings) garlic powder, Italian seasoning, (red pepper if desired) & sea salt
4. Brown ground pork stirring & breaking up pork until done.
5. Remove pork & set aside leaving grease in the pan.
6. If needed add more grease/oil to the pan. I needed to add 1 Tbs. of olive oil.
7. Add onions, cook, stirring until translucent. Add garlic, stir & cook about 30-45 seconds.
8. Add Chicken Bone Broth, Cauliflower florets, mushrooms & sea salt to taste.
9. Bring to boil & cook about 10 min. until cauliflower is done but not mushy.
10. Add coconut milk and sausage & cook about 5 min. to blend flavors
11. Add Kale just long enough to wilt, add bacon & stir. (or add bacon when serving)
12. Remove from heat, season with sea salt (& pepper if desired, not AIP) & serve.

Notes

• Can sub diced potatoes instead of cauliflower for a more authentic Zuppa Toscana soup. Would not be AIP or Keto.
• Can use frozen onion, cauliflower & kale to cut down on time. 
• Can sub ground turkey for pork if desired

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