Zuppa Toscana

Zuppa Toscana

I love kale soup, and my Zuppa Toscana dish hits the spot every time. This soup has the perfect amount of spice and creaminess. This is a hearty soup that can be made in less than 30 minutes, and it will have you asking for seconds. This recipe is gluten-free, dairy-free, Whole 30 and Paleo friendly.

When I was pregnant with my second son Samuel I craved my grandmother’s Portuguese Kale soup. I made this recipe out of pure desperation to satisfy my pregnancy craving. My husband is also a fan of this soup, which he says is a healthier version of the Olive Garden Zuppa Toscana. Fortunately, he doesn’t hold the fact I don’t serve him endless amounts of breadsticks against me. He isn’t one for light soups that have more broth than substance, so this is a home run for him. The hot Italian sausage and red pepper flakes add the prefect amount of spiciness.

This is hands down my favorite soup recipe. I personally enjoy the minimal time commitment that is needed, and that I can make it and have seconds for both my husband and I for the next night’s dinner or lunch. You can also freeze this in an air tight container for up to 3 months to double as another dinner. I am sure my sweet Sammy will like this when he is older, as he was built on this soup and bottomless cups of milk.

Zuppa Toscana
Serves 4


  • 3 strips of bacon diced into medium sized pieces
  • 1 1/2 cups cubed potatoes (you can use red or russet)
  • 1/2 medium sweet onion, finely diced
  • 1 pound of hot or mild Italian sausage (with the casings removed)
  • 3 minced garlic cloves
  • 1/2 tsp sea salt
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 2 tbsp Arrowroot flour
  • 32 oz chicken bone broth
  • 1 tbsp nutritional yeast
  • 3/4 c Nutpod’s Original Dairy-Free creamer
  • 1 bunch of kale ripped from the stem and torn into pieces


  • Heat a large pot over medium heat and brown the bacon pieces until crisp
  • Add the sausage and break into small pieces
  • Add in the onion, garlic, salt, red pepper flakes and Italian seasoning and stir frequently to avoid burning the garlic
  • Once the onion is tender and the sausage is no longer pink add in the arrowroot flour and mix until well combined
  • Pour in the bone broth and potatoes and bring to a boil
  • Add the kale and cook for about 10 minutes
  • Once the potatoes are tender reduce the heat to low and add in the nutritional yeast and creamer and cook for an additional 5 minutes to marry the flavors
  • Serve warm


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