Easy Zuppa Toscana (Whole30, Paleo, Gluten-Free)

With this Zuppa Toscana, you get a delightful blend of savory Italian seasonings, sausages, and garden-fresh veggies that is perfect for your Whole30, Paleo, and Gluten-free diets.

Ever been wrapped up in a blanket, sipping on soup that feels like a big, cozy hug in a bowl? If you did, I’m willing to bet that soup was Zuppa Toscana. This awesome soup is a shout-out to the flavors of Italy (or as Italians call it, the “Bel Paese” or “beautiful country”), with its mouth-watering mix of Italian sausages, silky cream, and colorful garden veggies, all simmered to perfection. I reach for this recipe every time the chill sets in, my family crave some comfort food, or when we’re hosting a dinner for our health-conscious pals, and honestly, it never disappoints.

If you’ve ever devoured the Zuppa Toscana at Olive Garden, this recipe follows a similar vibe but with a healthier twist. The sausages, alongside robust onions, garlic, potatoes, and kale (and some cabbage, for an added health kick), create the ultimate Italian comfort food—right up there with Minestrone or Tortellini Soup. But our Zuppa mixes everything you love about these classics while adding something extra, bringing healthy, homey comfort with every spoonful.

Does this zuppa toscana work with my diet?

We’ve crammed in protein-packed sausage and supercharged veggies, but have kept it in line with Whole30, Paleo and Gluten-free diets. To ensure your ingredients comply, use sausage that has no added sugars or preservatives. Also, make sure your stock is gluten-free. For a low-carb/keto soup, cut down on the potato or, better yet, replace it with cauliflower florets. Vegetarians will want to omit the sausage or swap in some plant-based meat alternatives or even hearty mushrooms. Also, rather than chicken stock, go for a nice veggie stock.

INGREDIENTS

Soup is so much fun to make! Here’s what you’ll need…

• 1 piece Italian sausage
• 1 piece smoked sausage, sliced
• 1 tbsp olive oil
• sprig of thyme
• pinch of crushed red pepper flakes
• 1 cup cabbage, diced
• 1 big potato, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken stock
• 1/2 cup coconut cream
• pinch of salt and pepper

INSTRUCTIONS

Cook

Heat a drizzle of olive oil in a medium pot or pan on MEDIUM. Split open the casing of the Italian sausage and break up the meat with a spoon. Cook until browned.

Add

Add the minced garlic and diced onion. Cook for 1 minute.

Cut

Peel the potato and cut into cubes.

Boil

Pour the chicken stock into the pan with the sausage and bring to a boil over HIGH heat. Season with salt, pepper, and chili flakes. Add the potatoes. Boil them until fork tender, about 10–20 minutes.

Add

Once the potatoes are tender, reduce the heat and add the diced cabbage. Slice the smoked sausage and add to the soup. Pour in the coconut cream and let the soup cook for 5 minutes on MED-HIGH heat.

Season

Season the soup with salt and pepper and transfer to a bowl.

DEVOUR!

Tips & Tricks to Making a Perfect Zuppa Toscana

• Use high-quality Italian and smoked sausages.
• Uniformly dice your vegetables, particularly the onion, potato, and cabbage, to ensure even cooking.
• A good pinch of salt, pepper, and red pepper flakes is a must.
• The potatoes should be tender, not mushy. 10–20 minutes should do the trick.
• Add the coconut cream and cabbage towards the end, it will help them to retain their texture.

FAQs

Serving Suggestions

Pair this Zuppa Toscana with a vibrant, Caprese Salad and some grain-free bread for soaking up that sumptuous brothy goodness. To round off the meal beautifully, enjoy it with a glass of a light-bodied Italian white wine like Vermentino.

how to prep and store your zuppa toscana

As with most soups, this Zuppa Toscana will benefit from some time out in the fridge so make it ahead of time and let the flavors get richer! Any leftovers can be stored in the fridge for 3–4 days. You can re-heat it on the stovetop on MEDIUM.

If you want to keep it longer, you can freeze it for up to 3 months. When you want some more, simply defrost it overnight in your fridge and warm it up like you usually do.