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+ servings

Whole30 Zuppa Toscana

Serves: 4 people
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A whole30 rendition of the popular soup served at Olive Garden.
Prep Time10 mins
Cook Time30 mins

Ingredients

  • 2 strips bacon, diced medium
  • 1 cup yellow onion, finely diced
  • 1 lb hot Italian sausage (if you buy it in the links, you can remove from casing) (chicken or turkey sausage is okay to use, also!)
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp arrowroot flour
  • 32 oz. carton of chicken broth
  • 1 tsp Italian seasoning
  • 2 cups peeled russet potatoes, cut into 1/2-inch cubes
  • 4 cups chopped lacinato kale, ripped from stem (or one bunch)
  • 1 cup Nut Pods Original Dairy-Free Creamer
  • 1 tbsp nutritional yeast
  • 2 tbsp lemon juice (or the juice of 1 lemon)

Instructions

  • Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
  • Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
  • Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
  • Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
  • When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
  • Serve in bowls topped with the cooked bacon bits. Enjoy!