My favorite soup as cooler weather starts to set in is filled with spicy Italian sausage, hearty kale, tender potatoes and cauliflower, and succulent mushrooms in a savory and rich broth. This Paleo and Whole30 friendly Zuppa Toscana is loaded with hearty, nutritious and absolutely delicious ingredients that can easily accommodate keto and low carb ways of eating. My family loves this soup so much it’s usually the first one requested every fall, and I hope you love my veggie packed version as much as we do!

Why Chicken Bone Broth is So Good for You!

We have all heard about bone broth, but have you ever wondered why it is so popular and everywhere you turn? Let’s unpack a little about how bone broth is so good for you and why it is my favorite type of broth to make everything from soups, to rice or just to sip on for all the yummy benefits!

Bone broth is full of vitamins, minerals, and protein (in the form of collagen) extracted from the bones, connective tissues and other ingredients, like carrots and celery, you add to the broth. In this recipe I used chicken feet to make the broth because it is inexpensive (around $2-$4 per pound) and yields a super rich and nutritious broth.

Let’s talk collagen. Collagen is the protein released from the connective tissues and bones and makes up about 30% of the protein in your body. Did you know that the amino acids in collagen are utilized by your body for an array of functions and processes including keeping your hair, skin and nails healthy [1]!

Glycine: necessary in the production of glutathione, an antioxidant that reduces oxidative stress and supports liver health.
Hydroxyproline: supports healthy bones, cartilage, tendons and skin.
Arginine: supports healthy blood pressure and blood sugar regulation.
Proline: supports healthy digestion and metabolism, and wound healing [2]

Soup season is my favorite season. I love everything from hearty, warming soups like this Zuppa Toscana to a luscious and tangy Paleo tomato bisque. I think it’s partly due to most soups being a one pot meal for, so clean up is a breeze, and also because there are so many variations, types, and flavors that are all customizable to fit your way of eating. But, in all honesty, it’s primarily because soup is just a piping hot bowl of delicious comfort on those cool nights.

Paleo Zuppa Toscana Ingredients

Serves 4-6

2 lb No Sugar Added Italian Sausage
1/2 Medium Yellow Onion, diced
2-3 Cloves Garlic, minced
5-6 cups Unsalted Chicken Bone Broth
1/2 of a 15oz Can of Coconut Cream
2-3 Small Yukon Gold Potatoes*, diced
1/2 Head of Cauliflower, rough chopped
4oz Cremini Mushrooms, sliced (opt)
1/2 bunch Tuscan Kale, de-stemmed and cut into 1/2” strips
1 tsp Ground Black Pepper
1/2 tsp Crushed Red Pepper (opt)
Real Salt (as needed)
4oz No Sugar Added Bacon (opt), diced

*Omit and use the whole head of cauliflower instead

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FAQs

Q: Can I substitute in coconut milk in place of the coconut cream?
A: Yes, but it will not be as rich as coconut milk does not have the same amount of cream so the broth will be thinner.

Q: What other greens could you substitute in place of the kale?
A: You can use any hearty green that you like: curly kale, purple kale, Swiss chard, beet greens (they will turn the broth a bit pink, and they have an earthy flavor), or even mustard greens if you enjoy their flavor.

Q: What is the best way to store Zuppa Toscana leftovers?
A: I store mine in the refrigerator in an airtight container and enjoy the soup within 2-3 days.

Q: Can you use regular coconut or almond milk in place of the coconut cream?
A: Yes, but like with canned coconut milk, plant milks don’t contain as much of the cream so the broth will not be as rich and creamy.

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