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Zuppa Toscana soup:

Growing up it was a special treat to go to the Olive Garden and one of my favorites was their Zuppa Toscana soup. But since I can’t remember the last time I have dined there I figured it was time for me to create my own version at home. And I decided to make mine whole30 compliant, gluten-free, and dairy-free.

Ingredients you will need:

  1. Red potatoes
  2. Coconut milk
  3. Turkey bone broth or any type of broth you have
  4. Italian turkey sausage or any type of ground meat you have
  5. Onion
  6. Minced garlic
  7. Filtered water
  8. Primal Palate amore seasoning
  9. Kale
  10. Salt and pepper to taste

How to prepare over stove top:

I made this soup over stove top and it was super simple to make. I added my ghee to a pot to warm and then added my onions with salt + pepper and sautéed for a few minutes. Next, I added my Italian sausage, minced garlic, and seasoning to pot, and cooked through (about 5-7 minutes). And then I added the turkey bone broth, water, coconut milk, potatoes, and brought to a boil. Then I covered, simmered heat, and cooked for 30 minutes or until potatoes are fork tender. And right before serving I added my chopped kale and cooked for a couple minutes.

Instant pot option:

This soup can also be prepared in the instant pot and is nice if you want it done quickly. I set my instant pot to the sauté function and add my ghee to warm. And then I add my chopped onions with salt and pepper and sauté a few minutes. Next, I add the sausage with minced garlic, and seasoning, and cook for 5 minutes. And then I add the turkey bone broth, coconut milk, water, potatoes to pot, cover, seal valve, and set instant pot to high pressure for 4 minutes. I then quick release the pressure once done and add the kale, cover, and let the kale wilt a couple minutes in the soup.

Meal prep option:

This soup makes for the perfect meal prep option. Because it taste even better after sitting a couple days. And the way I like to reheat mine, is by adding it to a small soup pot, and cooking a few minutes on high heat.

Zuppa Toscana Soup

Serves 4


  • 4 small red potatoes chopped
  • 2 cups chopped kale
  • 1 lb Italian turkey sausage Substitute any type of ground meat
  • 1 13.5 oz. can Full fat coconut milk
  • 4 garlic cloves minced
  • 1/3 cup chopped yellow onion
  • 1 Tbsp Primal Palate amore seasoning
  • 1 24 fl oz package Bonafide Provisions turkey bone broth Substitute vegetable broth or chicken broth
  • 1 cup filtered water Or use more broth if you have more
  • 1 tsp chili flakes
  • Salt and pepper to taste
  • 1 Tbsp avocado oil or ghee


  • Add oil to pot and warm
  • Add diced onions with salt and pepper and saute a few minutes
  • Add in the sausage, seasoning, minced garlic, and cook through (about 5-7 minutes)
  • Add Turkey bone broth, water, coconut milk, and diced potatoes to pot and bring to a boil
  • Once boiling, lower heat to a simmer
  • Cover pot and simmer for 30 minutes or until the potatoes are fork tender
  • Add in chopped kale and let cook for 5 minutes
  • Top with chili flakes and enjoy