Last Updated on November 12, 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 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

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
- 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 1 lb. of Italian Sausage just 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 and 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.
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
Recommended Products
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- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Ounce Cans (Pack of 12)
- Simply Organic Italian Seasoning Certified Organic, 0.95-Ounce Container
- Naturevibe Botanicals Organic Garlic Granules, 2lbs (2 Pack of 1 lb each)
- Native Forest Organic Sliced Crimini Mushrooms, 4 Ounce Cans (Pack of 12)
- REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
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Look forward to making this soup. Maybe today? May I substitute spinach for Kale?
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.