Light Paleo Zuppa Toscana
Light Paleo Zuppa Toscana: A Healthy & Hearty Italian Classic
Craving the comforting flavors of Zuppa Toscana but looking for a healthier, Paleo-friendly version? You’ve come to the right place! This Light Paleo Zuppa Toscana delivers all the creamy, savory goodness you love, without the dairy or gluten. It’s perfect for a cozy weeknight dinner or a satisfying meal prep option.
This recipe swaps traditional heavy cream for creamy coconut milk, making it suitable for those following a Paleo or dairy-free lifestyle. Don’t let the ‘light’ in the name fool you – it’s still incredibly flavorful and filling! The combination of Italian sausage, potatoes, kale, and a hint of red pepper flakes creates a symphony of tastes that will warm you from the inside out.
What makes this recipe special?
- Paleo-Friendly: No dairy, gluten, or refined sugars.
- Healthy & Nutritious: Packed with vegetables and lean protein.
- Easy to Make: Ready in under an hour!
- Flavorful & Satisfying: A comforting meal the whole family will enjoy.
Tips for the Best Zuppa Toscana:
- Sausage Selection: Use a high-quality Italian sausage for the best flavor. You can use mild, hot, or sweet sausage depending on your preference.
- Potato Choice: Russet potatoes provide a nice, creamy texture. Make sure to slice them thinly for even cooking.
- Coconut Milk: Full-fat coconut milk is recommended for a richer, creamier soup. Don’t use ‘light’ coconut milk as it won’t provide the same texture.
- Spice Level: Adjust the amount of red pepper flakes to control the heat.
Frequently Asked Questions:
Q: Can I use other vegetables in this soup?
A: Absolutely! Feel free to add carrots, celery, or spinach for extra nutrients and flavor.
Q: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, but the texture of the potatoes may change slightly after freezing. It’s still delicious, though!
Q: Can I use pre-cooked bacon to save time?
A: Definitely! Just add it in at the very end to maintain its crispy texture.
Q: What if I don’t have coconut milk?
A: While coconut milk is key to the Paleo aspect and creamy texture, you could substitute with a cashew cream (soaked and blended cashews) but it won’t be strictly Paleo.
Enjoy this delicious and healthy take on a classic Italian soup! It’s a perfect way to nourish your body and soul.
Light Paleo Zuppa Toscana
Ingredients
- 1 pound Italian Sausage
- 2 cups Chicken Broth
- 4 cups Water
- 4 medium Russet Potatoes thinly sliced (about 1/4 inch thick)
- 1/2 Yellow Onion or 1 1/2 teaspoons onion powder
- 2 cloves Garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon Red Pepper Flakes
- 5 slices Bacon cooked and crumbled
- 1 can Coconut Milk full-fat
- 1 cup Kale chopped
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chicken broth and water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the sliced potatoes and cook until tender, about 10-15 minutes.
- Stir in the onion (or onion powder) and garlic (or garlic powder). Cook for another 2-3 minutes.
- Add the coconut milk, red pepper flakes, and kale. Simmer for 5-7 minutes, or until the kale is tender.
- Stir in the cooked and crumbled bacon. Serve immediately.
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