In the years before I turned Paleo, the Olive Garden was one of my favorite restaurants.


Never-ending pasta? 


Breadsticks for days? 

I’ll race ya to the table.

Zuppa Toscana by the bucket full? 

Where do I sign up???

(Looking back, it’s no wonder why my health was an absolute WRECK when I was only 26!)

Since adopting a low carb, Paleo lifestyle, I had to break up with the Olive Garden. Because while I believe that a lot of foods can be modified to fit into this lifestyle, breadsticks and pasta alternatives just don’t hold a candle. LUCKILY, Zuppa Toscana can totally be modified to not only be tasty but is a nutrient powerhouse as well.

Let’s look at some of the nutrient-dense ingredients in our Paleo version:

  • Broth
  • Sausage
  • Kale
  • Coconut milk
  • Sweet potato
  • Bacon

So we can toooootally have our soup and eat it too!


Paleo Zuppa Toscana

Paleo Zuppa Toscana Recipe

A nutrient-dense soup recipe for Zuppa Toscana that has been modified to fit the Paleo lifestyle.

  • Author: Kelsey Albers
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Paleo


  • 1 TBSP Bacon Fat
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 lb Italian Sausage
  • 6 pieces bacon
  • 1 large sweet potato, peeled and chopped
  • 1 can full fat coconut milk
  • 4 cups beef broth
  • 4 cups filtered water
  • 1 bunch Kale, de-stemmed
  • 1 TBSP crushed red peppers (adjust to taste)
  • 1 tsp salt
  • ¾ tsp black pepper


  1. In a soup pot, cook the 6 pieces of bacon until crispy. Remove the bacon and chop into small pieces. Removed all but 1 TBS of bacon fat from the pot.
  2. Add one chopped onion to the pot and sauté until translucent.
  3. Add 2 cloves of minced garlic and cook for another minute.
  4. Add 1 lb of Italian sausage. Brown while working into crumbles.
  5. Add 1 peeled and chopped sweet potato, 1 tsp salt, and ¾ tsp pepper. Cook for 10 minutes until the sweet potato just starts to soften.
  6. Add chopped bacon, 4 cups of beef broth, and 4 cups of water. Bring to a boil over medium high heat. Turn the heat down to low and simmer for 10 minutes.
  7. Turn off heat. Stir in 1 can of coconut milk, 1 bunch of de-stemmed Kale, and 1 TBSP crushed red peppers.
  8. Enjoy!


  • Serving Size: 1
  • Calories: 217
  • Sugar: 0
  • Sodium: 574.9
  • Fat: 13.7
  • Saturated Fat: 9.5
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 8.6
  • Fiber: 1.5
  • Protein: 16.5
  • Cholesterol: 39.3

Keywords: Paleo, Soup, Zuppa Toscana

Kelsey Albers, NTP

When you make these, let me know what you think! Drop a comment below, share a picture on Instagram (tag me @kelseyalbers) or tell me more in my Private Facebook group!

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