Dairy Free Whole30 Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

This hearty soup starts with ground pork seasoned with fennel seeds, smoked paprika, and a touch of red pepper flakes for real Italian sausage flavor, browned until deeply savory. Yukon Gold potatoes simmer in chicken broth until fork-tender, soaking up all that rendered fat and garlic for a broth with serious depth. Full-fat coconut milk gets stirred in at the end, turning the whole pot silky and rich without any heaviness. Curly kale goes in last, wilting down just enough to stay bright green and tender in every spoonful. It's the kind of bowl that tastes like it simmered all day, and it happens to be a solid choice for a dairy free dinner rotation. Serve it with crusty bread on the side and you've got a complete, satisfying meal.

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Ingredients

6 servings

1 lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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1 tsp fennel seeds
1 tsp smoked paprika
½ tsp red pepper flakes
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 ½ lb yukon gold potatoes, cut into ½-inch slices
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
4 cups curly kale, stems removed and leaves roughly chopped
salt and pepper, to taste

Instructions

1
In a small bowl, combine the fennel seeds, smoked paprika, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Add the ground pork and mix until the spices are evenly distributed throughout the meat.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a plate and set aside, leaving any rendered fat in the pot.

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