Gluten Free Whole30 Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

Here's a hearty, satisfying soup built on savory fennel-spiced ground pork, tender Yukon Gold potato slices, and ribbons of curly kale simmered until silky. The broth gets its rich, creamy body from full-fat coconut milk, which melds beautifully with the smoky paprika and garlicky, oniony base to create something deeply comforting without feeling heavy. Browning the pork first and letting it render its fat builds real depth of flavor before the potatoes and broth go in, and that same pot does double duty for a fast, mostly hands-off simmer. Every element here — from the seasoned meat to the broth to the greens — is straightforward and naturally fits a gluten free table. It's the kind of soup that tastes like it's been simmering all day, ready to ladle into bowls on a cold night. A great one to add to your gluten free dinner rotation when you want something cozy but still simple to pull together.

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Ingredients

6 servings

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc 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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