Funk Food: Whole 30 Zuppa Toscana

Anyone else flipping freezing right now? And maybe you’re trying to eat fairly healthy because it’s still January? And all your friends are doing dry January or Whole 30 and the least you can do is Google a Whole 30 recipe?

Me too. I’ve got one for you. Comfort food that hangs out with the Whole 30 kids. It’s Potato Sausage Soup. Like the old country. In your mouth. With a fresh twist.

Whole 30 Zuppa Toscana

*Adapted from the original recipe of 40 Aprons

  • 4 slices bacon, cut into small pieces
  • 1 pound of Italian sausage
  • 1/2 tsp. crushed red pepper flakes
  • 4 medium yellow potatoes, cleaned and cut into 1″ cubes
  • 1 onion
  • 4 cloves garlic, minced
  • 4 c. chicken stock
  • 1 bunch of kale leaves, chopped
  • 1 can coconut milk
  • salt & pepper to taste
  1. Cook bacon. Set aside. (Chop when cooled).
  2. In a large pot, cook sausage. Remove to drain grease.
  3. Add onions, cook 5 minutes or until translucent.
  4. Add garlic, cook another minute.
  5. Add the chicken stock and bring to a boil over high heat.
  6. Add the potatoes and cook until tender, about 15 minutes.
  7. Reduce heat to medium and add coconut milk, sausage, and bacon.
  8. Just before serving add the amount of kale you might eat with that serving. *If you add all of the kale at once and then keep the soup as leftovers, the kale will absorb a TON of broth. Add a bit more water to soup when reheating to de-concentrate.

Now book a trip to Eastern Europe. Or at least Northern Italy.


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