Paleo Zuppa Toscana

This cold weather makes me want to have soup every day, in particular this Paleo Zuppa Toscana rich in collagen and healthy fats. It is creamy and provides a wide variety of benefits from bone broth. This zuppa toscana can be made dairy-free or by using raw (unpasteurized) dairy for a added healthy bacteria. Choose the option that suits your gut the best.

This recipe was created to proof to my boyfriend that for every unhealthy restaurant dish there is a healthy and tastier option. He loves soups in particular the Zuppa Toscana from Olive Garden. I doubt they use bone broth rich in gelatin, quality sea salt and quality cream. So in the name of love for this man, I decided to recreate a healthier option and make this Paleo Zuppa Toscana.

Why is this Paleo Zuppa Toscana better that Olive Garden’s?

RICH IN COLLAGEN 

This Paleo Zuppa Toscana calls for gelating-rich bone broth made with grass-fed bones and organic vegetables. Gelatin in bone broth is broken down into collagen in the body essential to heal the gut, reduce inflammation, heal the skin and help hair and nails grow faster and stronger.

Making bone broth is the easiest thing to make, yet it provides a wide array of health benefits. Click here for the recipe.

YOU CAN GO DAIRY-FREE 

Making this Zuppa Toscana dairy-free is completely possible as you will see in the list of ingredients. But if you choose to try raw (unpasteurized) cream you will also benefit from the healthy bacteria content.

Raw cream and raw butter contain something called the X Factor, Activation X or anti-stiffness factor aka K2, which helps the body use other vitamins such as vitamins A and D (essential for the health of the skin, bones, and teeth). Raw cream also contains Butyric acid which can help prevent colon cancer because it feeds the colon cells and has anti-inflammatory benefits in the gut. This awesome acid can also help restore the integrity of the intestinal lining and helps control feelings of hunger and fullness.

So choose whichever ever option you feel the most comfortable with, both are guaranteed to thrill your tastebuds and treat your gut with respect.

TASTIER RESULTS 

This isn’t news for anyone, but I’m sure you agree that meals taste A LOT better when made with real and healthy ingredients. You full satisfied and good after consuming a nutrient-dense meal. No feelings of guilt, gassiness or feeling bloated. Real foods is and will always taste better!

This Paleo Zuppa Toscana is certainly a crowd pleaser, so make sure to cook extra because I wound’t be surprised if someone (or even you) ask for seconds. Enjoy every single bite!

Paleo Zuppa Toscana (Serves 3)

Ingredients:

• 3 links Italian sausage
• 1 tbsp grass-fed ghee (or grass-fed butter)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• Sea salt and pepper, to taste
• 2 large russet potatoes, diced
• 2 1/2 cups bone broth 
• 1/2 tsp red chili pepper flakes
• 1/2 tsp garlic powder
• 1 1/2 cups kale, chopped
• 1/4 cup full-fat coconut milk (or raw cream)

How?

1. Slice sausages not too thin and set aside.
2. In a saucepan melt ghee over medium heat, add sausage and cook for about 5 minutes. Transfer cooked sausage to a plate.
3. Finely chop onion and mince garlic. Reduce heat to low and add them to the same saucepan where you were cooking the sausage. Season with sea salt and pepper. Cook for 5 minutes.
4. In the meantime, peel and chop potatoes into bite sizes. Then add them to the saucepan, together with bone broth. Place the lid on and cook covered for 15 minutes on medium heat. Season with garlic powder and red chili pepper flakes.
5. Return cooked sausage to saucepan, cover and cook for another 5 minutes.
6. Add chopped kale and cook for 3 more minutes.
7. Ladle soup into bowls and right before you are ready to eat pour full-fat coconut milk or raw cream (if you live in California, Organic Pastures is an amazing  brand and their raw cream is something out of this world!).