Better Than Olive Garden Zuppa Toscana (Whole30 and Paleo) - Delishably - Food and Drink
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Better Than Olive Garden Zuppa Toscana (Whole30 and Paleo)

I am a chronic illness warrior who is always on the lookout for scientifically proven ways to support natural wellness.

This crockpot Zuppa Toscana recipe comes out better than Olive Garden's version (in my opinion!).

This crockpot Zuppa Toscana recipe comes out better than Olive Garden's version (in my opinion!).

What’s Better Than a Hot Bowl of Soup on a Cold Day?

Walking in the door and finding it’s already prepared, of course! This crockpot Zuppa Toscana is perfect for chilly days when you want to prepare dinner ahead of time. Bonus: It will make your house smell like an Italian villa.

I created this recipe during my husband's and my first Whole30 (which took place after white potatoes were infamously added to the approved foods list). Its perfectly balanced flavors made it the first Whole30 dish that my husband fell in love with. I even prefer this recipe to Olive Garden’s version!

Two items to be careful about if you are eating Paleo or Whole30 are the bullion and ground sausage, as these can sometimes contain sneaky, non-compliant ingredients. You can use homemade bullion or substitute compliant broth for the water. Any sausage made by Aidell’s or Applegate farms is usually a safe choice.

The completed Zuppa Toscana in the crockpot.

The completed Zuppa Toscana in the crockpot.

The Skinny

Hands-on Time: 30 minutes

Total Prep Time: 4 to 8 hours (depending on how high you set your crockpot)

Servings: 6

Dietary Restrictions: Dairy-free, gluten-free, and grain-free; Paleo- and Whole30-compliant

Ingredients

  • 2 cups water
  • 2 teaspoons bullion
  • 1 can full-fat coconut milk
  • 1 pound ground sausage
  • 1 large onion, diced
  • 8 small gold potatoes
  • 5 cups chopped kale
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons garlic powder

Instructions

  1. Set your crockpot to low and add water, vegetable bullion, and coconut milk. Whisk together until no clumps of separated coconut cream remain.
  2. On the stove, sauté diced onion until translucent. Then add in sausage and cook until brown and barely crispy.
  3. Add the cooked meat and onions, diced potatoes, and chopped kale to the crockpot. (If this seems like an obscene amount of kale, don’t worry. It cooks down significantly.)
  4. Add in salt and spices.
  5. Let simmer in crockpot on high for 4 to 5 hours, or on low for 6 to 8 hours.

Enjoy!

This crockpot Zuppa Toscana is perfect for chilly days when you want to prepare dinner ahead of time. Bonus: It will make your house smell like an Italian villa!

This crockpot Zuppa Toscana is perfect for chilly days when you want to prepare dinner ahead of time. Bonus: It will make your house smell like an Italian villa!

Comments

Abigail Hreha (author) from Oregon on May 25, 2019:

That’s so great!!! I would love to go there sometime!!

Lorna Lamon on May 25, 2019:

This article reminded me of winter in Tuscany and this type of soup would definitely have been on the menu.