If you love the cozy, creamy goodness of Olive Garden’s classic soup but want to keep things lighter and cleaner, this Paleo Zuppa Toscana Soup is the answer. It’s rich, savory, and full of flavor — with spicy sausage, tender potatoes (or cauliflower for a stricter paleo version), and creamy coconut milk instead of dairy.
The first time I made this recipe, I was craving comfort food but wanted something that wouldn’t weigh me down. I swapped the cream for coconut milk and the heavy starches for lighter ingredients, and to my surprise, it turned out even better than the original. Now, this soup sits right alongside my Cabbage Detox Soup and Filipino Chicken Arroz Caldo as one of my top healthy comfort recipes.
Paleo Zuppa Toscana Soup
Ingredients
Equipment
Method
- In a large pot, cook the sausage over medium heat until browned and cooked through. Remove and set aside, leaving a bit of grease in the pot for flavor.
- In the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant and softened.
- Pour in the chicken broth and bring to a boil. Add diced potatoes or cauliflower and cook for 10–15 minutes until tender.
- Reduce heat to low, return the sausage to the pot, and stir in coconut milk. Add chopped kale or spinach and simmer for 5 more minutes until wilted and creamy.
- Taste and adjust with salt, pepper, and crushed red pepper. Serve hot, topped with fresh parsley or crispy bacon bits.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Paleo Zuppa Toscana Soup
This soup checks every box — creamy, savory, filling, and paleo-friendly. It’s packed with spicy Italian sausage, hearty greens, and a velvety coconut base that makes it taste indulgent while staying wholesome. Plus, it comes together in under 40 minutes with just one pot.
If you love healthy but comforting dishes like my Creamy Carrot Lentil Soup or Coconut Lime Fish Soup, this recipe will become a new weeknight favorite.
Ingredients You’ll Need
For the Soup:
- 1 pound ground Italian sausage (pork or chicken)
- 1 tablespoon olive oil (if needed)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
- 3–4 cups chopped kale or spinach
- 2 medium russet potatoes, diced (or 2 cups cauliflower florets for paleo option)
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley or basil
- Crispy bacon bits (optional but highly recommended)
If you like bold, creamy flavors, you’ll also enjoy my Cajun Potato Soup — it has the same rich, comforting vibe with a Southern kick.
How to Make Paleo Zuppa Toscana Soup
Step 1: Brown the Sausage
In a large pot, cook the sausage over medium heat until browned and cooked through. Remove and set aside, leaving a bit of grease in the pot for flavor.
Step 2: Sauté Aromatics
In the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant and softened.
Step 3: Add Broth and Veggies
Pour in the chicken broth and bring to a boil. Add diced potatoes or cauliflower and cook for 10–15 minutes until tender.
Step 4: Stir in Coconut Milk and Greens
Reduce heat to low, return the sausage to the pot, and stir in coconut milk. Add chopped kale or spinach and simmer for 5 more minutes until wilted and creamy.
Step 5: Season and Serve
Taste and adjust with salt, pepper, and crushed red pepper. Serve hot, topped with fresh parsley or crispy bacon bits.
This soup’s one-pot simplicity reminds me of my Beef and Chickpea Skillet — minimal cleanup, maximum flavor.
Tips for the Perfect Paleo Zuppa Toscana
- Use full-fat coconut milk: It gives the soup its signature creaminess.
- Don’t overcook the greens: Add them last to keep color and texture.
- Make it spicier: Use hot Italian sausage or extra red pepper flakes.
- Add bacon: It’s technically optional, but once you try it, you’ll never skip it.
These same small details are what make my Old-Fashioned Southern Meatloaf turn out perfect every time — simple technique, big results.
How to Store and Reheat
Refrigerate: Store in an airtight container up to 4 days.
Reheat: Warm gently over medium heat until hot (don’t boil to avoid separating the coconut milk).
Freeze: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Like my Christmas Bread Recipe, this soup actually gets better after a day — the flavors deepen beautifully overnight.
Flavor Variations
- Whole30 Friendly: Skip the potatoes and use cauliflower only.
- Creamier Version: Add 1 extra half-can of coconut milk.
- Veggie-Packed: Stir in mushrooms, zucchini, or bell peppers.
- Low-Sodium: Use homemade broth and reduce added salt.
If you love flexible recipes that fit your lifestyle, try my Cabbage Detox Soup — light, clean, and packed with flavor.
Frequently Asked Questions
1. Can I use turkey sausage instead?
Yes — it keeps the dish lean but still flavorful.
2. Is coconut milk strong in flavor?
Not really! It adds creaminess without making the soup taste “coconutty.”
3. Can I make this soup ahead of time?
Definitely — it reheats beautifully.
4. Can I use spinach instead of kale?
Absolutely. Spinach cooks faster and gives a softer texture.
The Final Bite
This Paleo Zuppa Toscana Soup is creamy, satisfying, and full of flavor — everything you want in a comforting bowl, minus the dairy and grains. It’s warm, nourishing, and surprisingly indulgent for how healthy it is.
Serve it with a slice of my Christmas Bread for dipping or pair it with a crisp salad for the perfect cozy meal that feels good and tastes even better.