Zuppa Toscana Soup (marina’s version)

Before I started my Paleo/Primal diet I used to go out with my husband to eat more often.  And one of the places we went was  “Olive Garden” restaurant and I always ordered this delicious soup called “Zuppa Toscana”.  It is one of my favorites! Especially that I love soups any time, any day 🙂

So I got inspired to make Paleo version of it.  Hope you enjoy it as much as I did with all that yummy bacon, pieces of sausage…

Marinas Zuppa Toscana

Marinas Zuppa Toscana


1 lb Italian sausage (mild or spicy sausage)

2 large russet potatoes or sweet potatoes, sliced in half, and then in 1/4 inch slices

1 large onion, chopped

1/4 cup bacon bits (optional)

2 garlic cloves, minced

2 cups kale or 2 cups swiss chard, chopped

2 (8 ounce) cans organic chicken broth

1 quart water

1 cup full fat coconut milk or heavy whipping cream

red crushed pepper flakes

salt and black pepper to taste



  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in a separate pot.
  5. Cook on medium heat until potatoes are done.
  6. Add sausage and bacon.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. 10.Add kale and coconut milk or cream, red crushed pepper flakes, salt and black pepper
  11. 11.Heat through and serve.



Bon Appetite my friends!


9 thoughts on “Zuppa Toscana Soup (marina’s version)

  1. Pingback: Rough days, good recipes | Surreal, Squirrels, & Espresso

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