Paleo Toscana Soup
Warm up with a comforting bowl of Paleo Toscana Soup, a wholesome twist on the classic Italian favorite designed to fit into your paleo-friendly lifestyle. This creamy, dairy-free soup is made with sugar-free ground Italian sausage, sweet white potatoes, and nutrient-packed kale, all simmered in a velvety blend of rich coconut milk and savory chicken broth. Infused with aromatic garlic, onion, and a hint of crushed red pepper for a gentle kick, it’s a flavorful powerhouse that’s hearty yet perfectly balanced. Ready in just under an hour, this gluten-free and whole-food-based recipe makes a fantastic weeknight dinner or meal prep option for six. Serve it hot and savor a bowl full of nourishing, comfort-food goodness! Keywords for SEO: Paleo Toscana Soup, dairy-free soup, gluten-free soup, paleo-friendly recipes, creamy sausage soup, healthy comfort food.
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Ingredients
- 1 pound ground Italian sausage (sugar-free)
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 cups chicken broth (unsweetened)
- 1 cup full-fat coconut milk
- 4 cups kale, chopped (stems removed)
- 2 large white sweet potato, peeled and diced
- 2 tablespoons olive oil
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Step 2
Add the ground Italian sausage to the pot and cook until browned, breaking it apart with a spoon. Remove the sausage and set aside, leaving the rendered fat in the pot.
Step 3
Add the chopped onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4
Pour in the chicken broth and bring it to a simmer. Add the diced white sweet potatoes, sea salt, and black pepper. Cook for 10-12 minutes, or until the sweet potatoes are tender.
Step 5
Reduce the heat to low and stir in the coconut milk. Add the cooked sausage back to the pot, along with the chopped kale and crushed red pepper flakes.
Step 6
Simmer the soup for another 5-7 minutes, allowing the kale to wilt and the flavors to meld together.
Step 7
Taste the soup and adjust seasonings if needed. Serve hot and enjoy your Paleo Toscana soup!
Nutrition Facts
| Serving size | (2477.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2753.3 |
| Total Fat 203.5g | 0% |
| Saturated Fat 96.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 317.5mg | 0% |
| Sodium 9532.1mg | 0% |
| Total Carbohydrate 137.4g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 33.3g | |
| Protein 113.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 743.6mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 4894.4mg | 0% |
Source of Calories