Paleo Zuppa Toscana recipe

 This amazing Paleo Zuppa Toscana recipe I found at and I love it. You can add red pepper flakes to the soup to give it a little heat. I like mine with just a hint of spice so I always add a teaspoon or two. I hope you like it.


  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp. bacon fat or tallow
  • 1 pound ground Italian sausage
  • 1 tsp. red pepper flakes (optional)
  • 8 cups chicken stock
  • 4 medium turnips, skin removed and chopped
  • 4 cups chopped kale leaves (stems removed)
  • 1 cup almond milk (unsweetened)
  • Sea salt and ground black pepper to taste


  • Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
  • Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes. 
  • Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
  • Add sea salt and ground black pepper to taste. Serve.

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