Paleo Zuppa Toscana
It’s National Potato Day, you guys! Potatoes are so versatile, don’t you think? They’re also one of the handful of carbohydrates I’m allowed to eat right now, on the 21-day sugar detox. But that’s fine with me! Potatoes are a family favorite of ours. Especially in soup, like this Paleo version of Olive Garden’s Zuppa Toscana.
I used to LOVE Olive Garden. Since going gluten free a few years ago, I think I’ve been there once. Not a huge fan of their over cooked gluten free noodles. And that’s about all on their menu that I can eat. Everything else is either coated in flour or thickened with flour in the sauce. But their soups, oh my. 😍 I love them so much. I’ve been meaning to also experiment with a Paleo copycat of their Chicken & Gnocchi soup. I even have a bag of Trader Joe’s cauliflower gnocchi in the freezer for that express purpose! Just need to find the time.
Paleo Zuppa Toscana
But back to this recipe! Zuppa Toscana has always been my #1 favorite dish at Olive Garden. It’s hardy and delicious and actually, super easy to make! The original recipe is actually gluten free so I just substituted coconut milk for the cream to make it Paleo and 21 day sugar detox approved as well! Easy to make, this recipe comes together in under 30 minutes.
What’s great about this recipe is it’s super easy to adjust the spice level, making it a great family recipe that’s sure to please any taste palate. I used spicy Italian sausage but mild sausage can easily be substituted if you’re looking for a milder soup. You could also substitute Beyond Meat’s spicy Italian sausage for a completely vegetarian option too! Just replace the chicken stock with vegetable instead. This recipe is great anytime of year but for National Potato Day, I think it’s a perfect way to celebrate!
- 1 lb Spicy Loose Italian Sausage
- 1 large onion diced
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 2 large potatoes sliced
- 4 cup chicken stock homemade or boxed is fine
- 1/2 cup coconut cream
- 2 cup chopped kale
- salt and pepper to taste
In a large Dutch oven over medium heat, cook sausage till no longer pink. Once cooked through, set aside.
Add onions and garlic to sausage grease and cook 3-4 minutes, or until onions are translucent. Add sausage back in.
Sprinkle sausage mixture with red pepper flakes and add sliced potatoes to pot.
Pour chicken stock over the top of potatoes and simmer on medium-low for 15 minutes, or until potatoes are tender.
Stir in coconut cream and salt and pepper.
Lastly, add in kale and lightly simmer 2-3 minutes, just until kale is wilted. Add more salt and pepper, if desired. Serve hot.
Check out these other tasty recipes from my fellow blogging buddies as we celebrate National Potato Day!
Happy National Potato Day!
Thank you to Valentina from The Baking Fairy for organizing this event!
Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie
Baked Tornado Potatoes by For The Love of Food
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life
Chutneywale Aloo by Food Trails
Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife
Paleo Zuppa Toscana by Frugal & Fit
Potato and Spinach Curry by Savory Moments
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy