Whole30 Zuppa Soup Recipe (Dairy and Gluten Free)


  • 6 slices bacon or prosciutto cut into 1” pieces

  • 1 lb sweet or spicy Italian sausage meat homemade or store-bought

  • Crushed red pepper to taste (cute out if you do not like heat)

  • 1 medium yellow onion diced

  • 5 cloves garlic minced

  • 2 large Russet potatoes about 1.5 lbs, peeled and cut into 1/2” cubes*

  • Sea Salt and Pepper to taste

  • 4 cups of chicken broth or chicken bone broth

  • 5 cups kale or spinach chopped

  • 1 cup coconut milk full fat


  1. Heat a large stockpot (cast iron is ideal) over medium-high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate to drain.

  2. Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browned - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.

  3. With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.

  4. Add the broth to the pot and bring to a boil over medium-high heat. Lower the heat to medium and continue to cook until potatoes are fork-tender - about 10 minutes. Add the coconut milk to the pot and the sausage, stir cook about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or until the greens are wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.

  5. Remove from heat and serve - the soup will thicken as it cools. This soup stores well covered in the refrigerator for up to 5 days, or, you can freeze it for up to one month. Enjoy!       


     I made a few small changes but a very close version of this recipe is available online at https://www.paleorunningmomma.com/zuppa-toscana-paleo-whole30-keto/

Emily Holody

A Peninsula, Ohio, native, Emily Holody is a stay-at-home mother and freelance writer with a degree in Sociology from Kent State University. She has a background in mental health and social work, loves yoga, all things outdoors, and lives in Euclid with her childhood sweetheart and their family.

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Volume 11, Issue 2, Posted 5:53 PM, 02.05.2020