PALEO ZUPPA TOSCANA
Before we started the paleo lifestyle, my husband loved homemade zuppa toscana soup. I told him I was going to make a paleo version for him. This is how it played out...sort of :
Him: "Eh...Don't bother making it because it isn't going to taste good as the real thing"
Me: "What's that? Did you just challenge me?!? Oh it's on now boy!!!"
So I set about to make the soup, following the same recipe I always had made him except I substituted turnips for potatoes and almond milk for heavy cream. He looked at me skeptically as I served him his zuppa toscana, but 3 bowls later he admitted that it tasted just as good as the real thing. Victory was mine!!!
You can add red pepper flakes to the soup to give it a little heat. I like mine with just a hint of spice so I always add a teaspoon or two. I have also added bacon to the soup, but I don't find that it is really necessary. If you do want to add bacon, cook 4 pieces ahead of time until crispy and then add the crumbled pieces to the soup when you add the kale and almond milk, or serve it as a topping. Check out my Paleo Breadstick recipe too - they go great with this soup!
Him: "Eh...Don't bother making it because it isn't going to taste good as the real thing"
Me: "What's that? Did you just challenge me?!? Oh it's on now boy!!!"
So I set about to make the soup, following the same recipe I always had made him except I substituted turnips for potatoes and almond milk for heavy cream. He looked at me skeptically as I served him his zuppa toscana, but 3 bowls later he admitted that it tasted just as good as the real thing. Victory was mine!!!
You can add red pepper flakes to the soup to give it a little heat. I like mine with just a hint of spice so I always add a teaspoon or two. I have also added bacon to the soup, but I don't find that it is really necessary. If you do want to add bacon, cook 4 pieces ahead of time until crispy and then add the crumbled pieces to the soup when you add the kale and almond milk, or serve it as a topping. Check out my Paleo Breadstick recipe too - they go great with this soup!
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Paleo Zuppa ToscanaPrep time: 15 mins Cook time: 25 mins Servings: 4-6
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Ingredients:
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. bacon fat or tallow
- 1 pound ground Italian sausage
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 4 medium turnips (about 1 pound total), skin peeled and chopped
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste
Equipment:
- Cutting board
- Chef knife
- Vegetable peeler
- Measuring cups and spoons
- Large stockpot or dutch oven
- Stirring spoon
Directions:
1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender. Add sea salt and ground black pepper to taste. Serve.
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. bacon fat or tallow
- 1 pound ground Italian sausage
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 4 medium turnips (about 1 pound total), skin peeled and chopped
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste
Equipment:
- Cutting board
- Chef knife
- Vegetable peeler
- Measuring cups and spoons
- Large stockpot or dutch oven
- Stirring spoon
Directions:
1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender. Add sea salt and ground black pepper to taste. Serve.
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