Whole 30 Zuppa Toscana


  • 6 yukon gold potatoes, peels left on, sliced into half moons (about 5 cups when sliced)
  • 1 small bunch of kale or 1/2 large, ribs removed, leaves roughly chopped (about 5 packed cups when chopped)
  • 1 pound Whole 30 compatible Italian sausage, casings removed if the sausage is in casings
  • 1/2 onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 5 cups chicken stock
  • 3 cups almond milk
  • Nutritional yeast (optional topping)


  1. Add some olive oil into a large pot over medium high heat. When hot, add your sausage, season with salt and pepper, and break up with a wooden spoon, sauteing until brown
  2. When the sausage has browned, add your potatoes, onion, garlic, and pepper flakes. Season with more salt and pepper, and stir to combine.
  3. Cook your potato mixture for a few minutes in the pot, stirring often, and add your chicken stock and almond milk
  4. Bring to a simmer and simmer for 15 minutes, or until the potatoes are tender
  5. When there are five minutes remaining, stir in your kale
  6. Season to taste with salt and pepper and top each bowl with nutritional yeast if desired (I highly recommend!)


There are lists online that name the Whole 30 compatible brands of Italian sausage, so check those out and see which brands your grocery store carries!