Paleo Zuppa Toscana

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1lb bacon, cut into small pieces.
1lb Italian sausage, cut into pieces (find all natural, organic and hormone-free)
1 yellow onion, diced
1 head of cauliflower (chopped)
1 package of sliced mushrooms (8oz)
6-8 cloves of garlic, minced
4 cups chicken broth
1-2 bunches of kale, ribs removed and chopped into pieces
1 1/2tsp red pepper flakes
2-3T heavy whipping cream OR coconut milk
salt and pepper to taste

1. Cook bacon until crisp over medium-high heat. Remove the bacon, leaving the bacon grease and set aside.
2. Cook sausage in the same skillet using the bacon grease until cooked through. Once done, remove italian sausage and set aside.
3. Sauté bacon, onion, mushroom and garlic in same pan until onions are translucent.
4. Add the chicken broth to the pot and cook until it starts to boil.
5. Add the cauliflower and cook until soft (about 30 minutes)
6. Add the heavy cream or coconut milk and sausage and cook until thoroughly heated
7. Stir in the kale and allow to wilt (2-3 minutes). Remove from heat.
Serve and enjoy!!


  • Italian sausage
  • bacon
  • yellow onion
  • mushrooms
  • cauliflower
  • chicken broth
  • kale
  • garlic
  • red pepper flakes
  • coconut milk or heavy whipping cream


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Recipe Comments

Comments (3)

  1. posted by chefcammi on February 5, 2013

    Will try this tonight with a salad on the side!

  2. posted by cartooney on February 8, 2013

    This was so good that my brother ate it all

  3. posted by Kikih64 on October 23, 2013

    Non paleo hubby (who is getting tired of all the new recipes I’m trying) ate 3 bowls! Score! Very satisfying and flavorful soup!

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