This Paleo Whole30 Zuppa Toscana is a low FODMAP version that is still packed with flavor. A hearty soup that the whole family will love. It’s gluten free, dairy free, and so delicious!
I am teaming up with 4 of my favorite fellow bloggers to bring you 5 new soups today! What a perfect way to kick off your January Whole30! Here are the soups they’re sharing today and then below I’ll talk about mine.
- Real Simple Good made a Paleo Whole30 Kimchi Soup
- Paleo Running Momma made a Paleo Whole30 Turkey Meatball Zoodle Soup
- Mary’s Whole Life made a Whole30 Maryland Crab Soup
- Wholesomelicious made a Whole30 Thai Chicken Zoodle Soup
How good to all those look? I love the variety and there’s definitely something for everyone.
Low FODMAP and flavorful
Zuppa Toscana is a popular soup, I know Olive Garden serves it and I’ve seen lots of copycat versions. I knew I need to try a low FODMAP version which is why I’m sharing it today. Making your own Italian Sausage is key and then using green onion and garlic oil for flavor. I have never had the original, but I will say this was so delicious and not lacking in flavor at all.
This is total comfort food! Chunks of potatoes, crispy bacon, flavorful sausage and creamy almond milk come together for a rich and decadent soup. There is some spinach thrown in for color and even my picky husband didn’t mind.
For the bacon, I always like to bake it in the oven. It’s easy, hands off and always comes out crispy. That bakes while the soup cooks and it all comes together at the end. So easy!
This comes together pretty quickly and is a soup the whole family will love. Flavorful, comforting, and so delicious!
Updated September 2019 with Instant Pot Instructions
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Paleo Whole30 Zuppa Toscana
- 2 pounds Italian Sausage
- 4 cups broth**
- 2 cups water
- 1 tablespoon garlic oil
- 4 cups chopped potatoes, about 4 large russets
- 1/2 teaspoon salt
- 1 cup almond milk*
- 3-4 cups spinach, chopped
- 12 ounces bacon, chopped and cooked
- 1/2 cup diced green onion
- In a large skillet, brown the Italian sausage, breaking into small pieces as it cooks.
- While that cooks, in a large stock pot, combine broth, water, garlic oil, potatoes, and salt. Cook over medium/high heat and bring to a boil, then reduce the heat to low, cover, and cook until potatoes are fork tender- about 10-13 minutes.
- Turn off the heat and add in the almond milk. Using an immersion blender, blend a little to get creamy while leaving some potatoes whole. This step is optional, but results in a creamier soup.
- Add in sausage, spinach, bacon and green onion. Turn heat back on to medium (if needed) and cook until spinach is wilted.
- Add the sausage to the Instant Pot with the garlic oil and hit the “saute” button. Cook, stirring regularly, until browned. Hit “cancel”, add in the potatoes and broth (not the water, it’s not necessary). Place the lid on, close the valve and cook for 10 minutes on high.
- Bake the bacon while the soup is cooking. Place on a parchment lined sheet tray, place in a cold oven and then heat to 375°. Bake until crispy, about 20-25 minutes. Once cooked, break into small pieces.
- Release pressure, add in the almond milk, spinach, bacon and green onion. Cook on “saute” for 5 more minutes to cook the spinach.
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