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Home Ground Pork Recipes / Pork Mince Recipes

Delicious Dairy-Free Creamy Zuppa Toscana (Paleo)

Dairy-Free Creamy Zuppa Toscana (Paleo) In A Brown Bowl

Picture of Dairy-Free Creamy Zuppa Toscana (Paleo) ready to serve.

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This Dairy-Free Creamy Zuppa Toscana is an Italian dish and a hands-down favorite in our home. This recipe has morphed through the years as our own personal food journey has evolved.

Our family loves to eat Paleo recipes, partly because we’ve found this diet to least irritate our digestive systems. And if you are someone with Celiac disease, the last thing you need is a reason for an irritated stomach!

Feel free to adjust this Dairy-Free Creamy Zuppa Toscana recipe to your own personal preference.

Dairy-Free Creamy Zuppa Toscana (Paleo) In A Brown Bowl

Delicious Dairy-Free Creamy Zuppa Toscana (Paleo)

Eleanor CraigEleanor Craig
Looking for a creamy, delicious, and filling soup? This Dairy-Free Creamy Zuppa Toscana will have friends and family coming back for more.
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 4 people
Calories 786 kcal

Ingredients
 
 

  • Pork Mince1 pound ground pork (minced pork)
  • Coconut Oil1 tablespoon coconut oil - or olive oil
  • Ripe Yellow Onion On A White Background1 medium onion - chopped
  • Garlic6 cloves garlic - cloves
  • Potatoes4 medium potatoes - or sweet potatoes, diced
  • Carrot Vegetable With Leaves4 medium carrots - sliced or diced
  • Sweet Potatoes On White2 medium sweet potatoes - cooked, skins removed
  • Bowl Of Fresh Chicken Broth6-8 cups chicken stock (chicken broth or chicken bouillon)
  • Kale Leaves Isolated On White Background2 cups kale - chopped

Instructions
 

  • Sauté onion in coconut oil until glossy.
  • Add ground pork sausage and sauté until cooked through.
  • Add garlic, sautéing for thirty seconds or until fragrant.
  • Add chicken broth, diced potatoes, and carrots.
  • Bring to a boil and simmer for 15-20 minutes, until carrots and potatoes are tender.
  • Skim off 1 cup of chicken broth. Add baked sweet potatoes and broth to a blender and blend until creamy.
  • Add blended sweet potatoes and broth back to the soup. Stir well.
  • Turn off heat. Add kale and stir in until wilted.
  • Serve warm.

Nutrition

Calories: 786kcalCarbohydrates: 77gProtein: 34gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 92mgSodium: 1370mgPotassium: 2126mgFiber: 11gSugar: 16gVitamin A: 29669IUVitamin C: 76mgCalcium: 195mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.
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