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This was one of the first Whole30 soups that I made years ago. I remember having this soup many years ago at a restaurant, so I figured it has to be good when I found the recipe. After making it the first time and seeing how others like it, I was able adjust this recipe over the years to my liking! And I will say, the flavors in this soup are so worth the wait! It’s creamy, smoky from the chorizo and bursting with flavors! There really are a few different modifications that are pretty good.
I decided to add the chorizo just to give it a little more flavor and a kick! Let me tell you, it was the best decision I made! I make this soup at all times of the year, but it’s such a comfort soup that is perfect for those cold, snowy, rainy winter days! This will fill you up without feeling too heavy.
For those of you who are staying away from dairy and grains, you are in luck with this soup! Follow the simple steps below and you also have a one pot meal! I think everyone is figuring out how much I truly love one pot meals!!! Makes clean up and dishes easy! Because who wants to do dishes after having such a satisfying and yummy dinner?
I typically get the chorizo links from my local grocer and then when cooking in my dutch oven, I will take the sausage out of the casing.
Just a few notes to add, if you want to make your own Italian or chorizo sausage, you can do that as well. Just be sure you mix all the seasonings well so they mend together. Also, once you get done cooking the bacon, go ahead and leave the bacon grease in there and use that as your cooking fat. That extra flavor to the soup isn’t so bad either. I mean, bacon does make everything better, right?
Creamy Zuppa Toscana
Ingredients
- 1/2 lbs bacon, diced (If you are following Whole30, be sure the bacon is compliant)
- 1 lbs Italian Sausage (Whole Foods Italian sausage is Whole30 compliant)
- 2 links groud chorizo sausage
- 4-6 medium potatoes I typically use red potatoes, but it just depends on what I have on hand
- 1/2 yellow onion Or white onion if that's what you have on hand
- 5 cloves garlic, minced
- 6-8 cups chicken stock
- 1 can coconut cream
- Salt and Pepper to taste
- 1/2 tsp crused red pepper flakes (or add to taste)
- 3-4 handfuls spinach
Instructions
- If using a dutch oven, cook the bacon pieces until crispy. Remove wiht a slotted spoon and set aside.
- Add the ground italian sausage and chorizo in the same pot and cook, breaking up pieces as it cooks.
- Once that cooks, remove from the pot and set aside.
- Add onions to the dutch oven and cook until translucent, then add garlic for about 30-60 seconds longer.
- Add chicken stock in the dutch oven with onions and garlic.
- Bring the stock to a boil and add in the potatoes. Boil until the potatoes are fork tender. About 15-20 minutes
- Reduce the heat to medium and add the coconut cream and stir.
- Add in the cooked sausage and heat back up.
- Add in the bacon and spinach just before serving.
- Add salt, pepper and red pepper flakes to taste.
- ENJOY!
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