Whole 30 Zuppa Toscana Soup

I am the crazy lady who wants to throw on a sweater and pair of boots in August, in hopes that fall will get here faster. It is my favorite season! I love snuggling up with a big bowl of soup and watching scary movies. This Whole 30 approved Zuppa Toscana soup gives me all the fall feels! Not only is the taste out of this world amazing, but it also makes your house smell like it came out of Martha Stewart’s magazine.

It is so nice when you can throw a bunch of ingredients in a crock pot go to work and come home to a delicious and satisfying Whole 30 approved meal. Anytime I am burnt out on plain meat and veggies, I always turn to soup. I make a big pot on Sunday and eat for dinner and take for lunch during the week. I find that a small serving size of this soup feels me up and gives me loads of energy.

I am one of “those” people who is obsessed with eating healthy food that taste good. The spices along with the creamy, rich flavor make this meal a Whole 30 and Paleo favorite. Its dairy-free and grain-free, and honestly you can’t tell the difference.

Little sweet friends, go do something good for yourself and get cozy with this yummy soup. Also, YES, I am aware it is still summer, but guys, can’t a girl dream. Maybe if I keep making fall soups, it will get here faster. Sweater weather, I miss you and will see you soon!


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Whole 30 Zuppa Toscana Soup

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings 1x


This rich and creamy soup will make you feel warm and cozy on those fall and winter nights. The sausage and potatoes leave you feeling full and satisfied. This will easily turn into a Whole 30 and Paleo favorite.


  • 1 pound sausage ((Whole 30 approved version))
  • 1 can coconut milk
  • 4 medium red potatoes
  • 1 sweet onion ((chopped))
  • 4 1/2 cups organic chicken broth
  • 2 tbsp minced garlic ((fresh))
  • 3 cups kale ((chopped))
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp basil
  • salt and pepper ((to taste))
  • 1 tbsp ghee
  • 1 tsp olive oil


  1. In a large pot or dutch oven, brown your onions in 1 tsp of olive oil.
  2. Add in your approved sausage and let simmer together for 5-6 minutes.
  3. Pour your broth, coconut milk, seasoning and diced potatoes in the mix.
  4. Bring all ingredients to a boil.
  5. Reduce heat and throw in your kale.
  6. When potatoes are fork tender, serve and enjoy!
  • Category: Main Dish
  • Cuisine: Soup

Comments (7)

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  • This is my absolute favorite (I have to say absolute because many of your recipes are my ‘favorite’)! This is one of the easiest and yummiest meals for my family. This Winter we’ve had it at least 2-3 times a month, so I have it memorized – ha! I’ve learned to use the frozen diced potatoes (compliant, of course), to speed up prep. My husband likes crushed red pepper on EVERYTHING, so I also now just add a dash to spice it up, lol. Thank you for all your delicious recipes, but this is a staple in our home and i’m especially thankful for this one!

    • Joanna,
      This is such a lovely comment. Thank you for taking the time to rate and review.

  • This is the very first recipe I tried when starting to learn how to cook 🔥Whole30 compliant. I made this for my family including my mother everyone loved it. The rich flavors were so delicious and it was so easy to make. It’s on rotation monthly. Thank you.

    • Thank you so much Karen for the kind review. Soups are just game changers aren’t they? So thrilled to hear your loved ones enjoyed it as well. As a blogger, I work to ensure easy and favor filled recipes that hopefully make the family favs list in rotation, well that’s my goal:-)

  • So yummy! Made this tonight hoping for left overs for lunch but my family ate it up! Next time doubling for sure.


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