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Delicious Dairy-Free Creamy Zuppa Toscana (Paleo)
Eleanor 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
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
Italian
Servings
4
people
Calories
786
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground pork (minced pork)
1
tablespoon
coconut oil
-
or olive oil
1
medium
onion
-
chopped
6
cloves
garlic
-
cloves
4
medium
potatoes
-
or sweet potatoes, diced
4
medium
carrots
-
sliced or diced
2
medium
sweet potatoes
-
cooked, skins removed
6-8
cups
chicken stock (chicken broth or chicken bouillon)
2
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:
786
kcal
Carbohydrates:
77
g
Protein:
34
g
Fat:
39
g
Saturated Fat:
14
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
16
g
Trans Fat:
0.2
g
Cholesterol:
92
mg
Sodium:
1370
mg
Potassium:
2126
mg
Fiber:
11
g
Sugar:
16
g
Vitamin A:
29669
IU
Vitamin C:
76
mg
Calcium:
195
mg
Iron:
5
mg
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