Whole30 Toscana Soup

Warm, hearty, and completely Whole30-compliant, this Toscana Soup is a wholesome twist on the classic Italian favorite, perfect for cozy nights or meal prepping. This creamy yet dairy-free soup combines savory Italian sausage, tender chunks of Russet potatoes, and nutrient-packed kale in a flavorful chicken broth thickened naturally by partially mashing the potatoes. A touch of full-fat coconut milk lends a rich creaminess without compromising your Whole30 goals, while optional red pepper flakes add a subtle heat. Ready in just 45 minutes and made entirely with clean ingredients like sugar-free sausage and unsweetened coconut milk, this one-pot recipe is as simple as it is satisfying. Serve it piping hot for a comforting bowl of goodness that's perfect for the whole family!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound compliant Italian sausage (sugar-free, nitrate-free)
• 1 medium white onion, diced
• 3 cloves garlic cloves, minced
• 3 medium Russet potatoes, diced into 1-inch cubes
• 6 cups chicken broth (Whole30 compliant)
• 1 cup coconut milk (full-fat, unsweetened)
• 2 cups kale, chopped with stems removed
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes (optional)

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the compliant Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes, or until fully browned. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook for 10-12 minutes, or until the potatoes are fork-tender.

Step 5

Once the potatoes are tender, use a potato masher to partially mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some chunks intact for texture.

Step 6

Stir the cooked sausage back into the pot, along with the chopped kale. Let simmer for 5 minutes until the kale is wilted.

Step 7

Reduce the heat to low and stir in the coconut milk. Cook for another 2-3 minutes until heated through, ensuring not to boil the coconut milk.

Step 8

Season the soup with sea salt, black pepper, and optional crushed red pepper flakes to taste.

Step 9

Serve hot and enjoy your flavorful, Whole30-compliant Toscana soup!

Nutrition Facts

Serving size	(3143.0g)

Amount per serving	% Daily Value*
Calories	2592.1

Total Fat 175.8g	0%
Saturated Fat 86.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 266.8mg	0%
Sodium 8545.9mg	0%
Total Carbohydrate 170.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 19.1g
Protein 103.8g	0%

Vitamin D 0IU	0%
Calcium 745.7mg	0%
Iron 21.2mg	0%
Potassium 5730.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 15.5%

Carbs: 25.5%