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This Zucchini Basil Zuppa Toscana soup is rich and creamy, with unique ingredients including zucchini, fresh basil and my special blend of Italian sausage. It is just what you may be craving, especially if you follow an AIP, Keto, Paleo or Whole 30 lifestyle.

ZUCCHINI BASIL ZUPPA TOSCANA | AIP, KETO, PALEO & WHOLE30


  • Author: Kristin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
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Ingredients


Instructions

  1. In medium pot over medium/high heat, add seasoned Italian sausage. Brown and cook throughly. Drain, remove sausage and set aside.
  2. Cook bacon pieces in the same pan over medium heat until crisp. Remove bacon and set aside.
  3. Keep bacon fat in pan and stir in the onions and garlic; Cook until onions are soft and translucent, approximately 5 minutes.
  4. Pour the chicken bone broth into the pot with the onions and garlic. Bring to a boil over high heat.
  5. Add the diced zucchini, and cook for an additional 5 minutes.
  6. Reduce to medium heat and stir in coconut milk and sausage; heat throughly.
  7. Add chopped bacon, kale, and basil just before serving. Cook until kale is softened and bright green in color.
  8. Enjoy!