A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal. Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Dinner, Whole 30
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 slices Whole30-compliant bacon cut into about 1/2" pieces 1 pound Italian sausage made from below recipe or storebought 1/2 teaspoons crushed red pepper flakes 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces 1 medium white or yellow onion diced Check below.
Instructions:
First. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
After it, In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
After it, Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
