Paleo Zuppa Toscana index 1.jpg

Paleo Zuppa Toscana

This recipe may bring to mind creamy naughty goodness, and you may believe it is almost impossible to make “healthier.” But before you completely write it off, please consider that potatoes were the topic of much discussion (are they Paleo? are they not?) in the Paleosphere the last few years, with no real decision on either side.

I’m going to give you the same advice I give everyone when they ask my opinion on the topic. Do what works for you. Do you feel good when you eat potatoes? Or do you feel sluggish? Are you avoiding nightshades? Are you watching your glycemic index? Do they stall your weight loss? Then maybe potatoes aren’t for you. However, high in vitamins B6 and C, copper, manganese, potassium, and fiber, potatoes can add great flavor and some complex carbohydrates to your meal, which are often necessary for those who work out intensely.

I have seen recipes where they use either sweet potatoes or cauliflower instead of white potatoes. I also use coconut cream in lieu of heavy cream for those of you who avoid dairy. Feel free to switch it either way in either case to suit your dietary and taste needs.

No ratings yet
Paleo Zuppa Toscana index 1.jpg
Print Recipe

Paleo Zuppa Toscana

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 799kcal
Author: AndreAnna McLean


  • 1 pound ground Italian sausage
  • 2 garlic cloves finely minced
  • 1 medium sweet yellow onion diced
  • 3 medium potatoes peeled and cubed (such as Yukon Gold)
  • 2 cups curly-leaf kale roughly chopped
  • 3 cups gluten-free chicken stock
  • 1 cup coconut cream refrigerated
  • 1 pound nitrate-free bacon cooked, cooled, and crumbled
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste


  • In a soup pot, add the sausage and brown. When cooked through, remove the meat with a slotted spoon and set aside, reserving the fat in the pan. (If there is a lot of fat, remove some, leaving about 1 tablespoon.) Add the garlic and onion and sauté on medium until translucent. Add the potatoes and kale and continue to cook on low for 5-8 more minutes, stirring frequently. Add the chicken stock and bring to a boil. Cook until the potatoes are cooked through and soft. Stir in the reserved sausage. Turn off the heat and add in the coconut cream and bacon. Season to taste with salt and pepper.


*Coconut cream is simply the thick part of canned coconut milk. Do not shake the can before opening, as you only want the thick cream for this recipe. Reserve the lighter juice for smoothies!


Nutrition Facts
Paleo Zuppa Toscana
Amount Per Serving
Calories 799 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 29g145%
Cholesterol 107mg36%
Sodium 1176mg49%
Potassium 1119mg32%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 4g4%
Protein 29g58%
Vitamin A 2315IU46%
Vitamin C 41.3mg50%
Calcium 90mg9%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bacon Dairy Free Magazine Potatoes
Previous Post

Halibut Stew

Next Post

Fettuccine with Wild Mushrooms & Ricotta

Leave a Reply

Your email address will not be published.

Recipe Rating

Get a Free Summer eBook

When you Subscribe to Gluten Free & More Magazine!


Summer BBQ eBook Cover

Finish your subscription

sign-up by following the steps here:

Click below to get your free eBook!