Paleo Zuppa Toscana - Sausage, Potato, and Kale Soup from Borne Appétit

My Bariatric Life Health Guide

    Paleo Zuppa Toscana - Sausage, Potato, and Kale Soup from Borne Appétit 


    I have been so very ill with a “yet unknown” infection that landed me in the E.R. and subsequently a staycation in Indianapolis’ newest hospital. Not yet healed,  tonight I was craving something soothing for dinner. My “go to” comfort food is soup… really good soup. 


    I’ve written before that my family and I are master chefs when it comes to soup, and my newest creation hits the high note. Although I’ve never eaten Zuppa Toscana before, I had the right ingredients on hand. And not wanting to venture out to the store in my weakened condition, it sounded like the perfect soup for what ails me. 

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    I stay close to the traditional recipe. But my Paleo-version substitutes sweet potato and quinoa for white potato as well as coconut milk and eggs for milk and cream. This soup not only comforted me, but also gave me the many health benefits of kale


    Paleo Zuppa Toscana - Sausage, Potato, and Kale Soup



    2 TBS ghee

    1 yellow onion, diced

    1 large sweet potato peeled, quartered and sliced

    1 16-oz pkg Trader Joe’s Sun-Dried Tomato & Basil Chicken Sausage, freeze the links so they are easier to cut into slices

    2 slices thick turkey bacon, diced

    8 c water and 8 tsp Orrington Farms Chicken Base & Seasoning

    1 28-oz can Trader Joe’s Organic Tomatoes Diced in Tomato Juice

    1/3 c Trader Joe’s Organic Tricolor Quinoa

    1 10-oz box frozen chopped kale

    1 TBS Trader Joe’s South African Smoke Seasoning Blend

    1 TBS McCormick’s Perfect Pinch Italian Seasoning

    1/2 TBS red pepper flakes

    1/2 tsp salt

    1 10-oz bag of Trader Joe's ready to use Organic Tuscan Kale

    12 dried red tomato halves (no sulfites) cut into thin strips

    2 14-oz cans Trader Joe’s light coconut milk

    2 organic large brown eggs

    *I use a combination of fresh and frozen kale for texture. The frozen kale is softer and provides a good base for the chewier fresh kale.





    Measuring spoons and cup

    Cutting board

    Stock pot

    Large wooden spoon



    1.Prepare in advance all ingredients as noted in the ingredients list above (peeling, dicing, etc).

    2.Add ghee, onions and sweet potatoes to a stock pot and over medium-low heat and cover. Cook until tender, stirring occasionally to prevent from sticking. Potatoes will not be cooked through at this point, just softened.

    3.Stir the sausage and bacon into the vegetables in the stock pot. Cover and continue to cook until the sausage is no longer frozen.

    4.Add the water and chicken base, canned tomatoes, quinoa, frozen kale and the seasonings to the stock pot. Cover and turn heat to medium. Let cook for 10-minutes. 

    5.Give the contents a good stir and add the fresh kale and dried tomatoes. Stir to incorporate all soup ingredients. Simmer and additional 10-15-minutes. Taste for seasonings and make any adjustments for your taste preferences. 

    6.In a large measuring cup, which the two eggs and two cans of coconut milk together. While stirring the center of the soup vigorously to create a whirlpool, stream in the milk/egg blend to incorporate. The egg will feather, as in egg drop soup. Keep stirring or you may end up with chunks of scrambled egg. Serve. 


    Living life well-fed,

    My Bariatric Life


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Published On: July 18, 2014