There's something extra cozy about a big bowl of soup on a fall day. This Whole30 Healthy Zuppa Toscana is a great way to enjoy a creamy, dairy-free soup!
Dice bacon and chop onion and garlic.
In a large stock pot or Dutch Oven over medium heat, add bacon and Italian sausage to cook. Cook, stirring occasionally, until the meat is browned and developing crispy bits, about 10-12 minutes.
While the meat is cooking, prepare cauliflower and kale as noted.
Once the meat is browned, add in the onion and cook for another 3-4 minutes. Then, add in the garlic and Italian seasoning and cook for another 1-2 minutes.
Add the chicken broth and cauliflower. Bring to a boil. Then, reduce heat, cover and simmer for 10 minutes.
Remove cover and add the kale and coconut milk. Simmer an additional 5 minutes until the kale is wilted.
Taste and season with salt and pepper, to taste. Serve immediately.
Recipe adapted from Farmstead Chic.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.