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Zuppa Toscana AIP Paleo Whole30 Keto

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Last Updated on September 29, 2020 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 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 & cook about 5 min. to blend flavors
  • Add Kale just long enough to wilt, add bacon & stir.
  • 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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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! This Dairy-Free Recipe is AIP, Paleo, Whole 30 & Keto. #zuppatoscana #aip #soup #aipsoup #paleo #paleosoup #whole30 #whole30soup #keto #ketosoup #lowcarbsoup #lowcarb #thehealthnutmama  

More Soup Recipes:

 

 

Zuppa Toscana AIP Paleo Whole30 Keto

Zuppa Toscana AIP Paleo Whole30 Keto

Ingredients

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 & cook about 5 min. to blend flavors
  11. Add Kale just long enough to wilt, add bacon & stir.
  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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2 comments

    • Renee' says:

      Hi Lynda, Awesome! I don’t see why you can’t use spinach. Just put it in just before serving. It just needs to wilt. Let me know how it turns out.

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