Whole 30 Whole30 Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

This hearty Italian-inspired soup gets a smart, compliant makeover without sacrificing any of the richness that makes the original so craveable. Ground pork is seasoned from scratch with fennel seeds, smoked paprika, and red pepper flakes, so you get all the bold, sausage-like flavor without relying on store-bought links that often sneak in off-plan additives. Full-fat coconut milk steps in for the heavy cream, creating a silky, luscious broth that honestly doesn't feel like a substitution at all. Yukon Gold potatoes add satisfying body, while curly kale wilts into the soup for color, texture, and a little extra nutrition. The whole pot comes together in one Dutch oven, which means minimal cleanup and maximum flavor as everything simmers together. It makes six generous servings, so it's a great option for meal prep or feeding a crowd on a reset week. Ladle it into deep bowls and you've got a cozy, filling dinner that feels indulgent and completely on track at the same time.

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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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