Zuppa Toscana with Sugar Free Naked Bacon (Dairy Free)
Want to know the secret to everybody’s favorite soup? Bacon! Really, really, ridiculously good bacon, of course.
You might have tried Zuppa Toscana at your local Olive Garden, but when it’s from scratch at home with the best, highest quality ingredients out there, it’s on a whole new level of deliciousness. Plus this version is dairy free and sugar free, made with all natural Naked Bacon. Add this soup to your Whole30, Gluten Free, or Paleo meal plan!!
The first step is to cook Naked Bacon, set it aside, then sauté the vegetables in the rendered bacon fat. Trust us on this one, it makes ALL the difference. Add in the sausage, broth, and allow the soup to simmer together for a while. The flavor of the broth is made so much richer because of the bacon!
Add in the kale at the very end, and once the soup is ready, top each bowl with crispy Naked Bacon for a crispy crunch and flavor punch in every bite. You’ve got to try it!
Zuppa Toscana (Whole30, Paleo, Gluten Free)
6 slices Original Sugar-Free Naked Bacon
1 lb. mild Italian Sausage
4 cups chicken stock
6 baby potatoes, sliced
1 onion, diced
2 cloves garlic, minced
2 cups kale, roughly chopped into bite sized pieces with stems removed
1/2 cup unflavored, unsweetened almond milk
1 tsp fresh thyme
salt and pepper, to taste
Chop the bacon into bite-sized pieces. In the bottom of a large stock pot, cook the Naked Bacon over medium heat, stirring, until crispy. Remove it with a slotted spoon and set it aside. Add the sausage to the same pot and brown, breaking it apart as it cooks.
Add the onion and garlic and sauté together, stirring, for about 3-4 minutes. Stir in the chicken stock and baby potatoes. Bring to a boil, then reduce and simmer together for about 12 minutes, until the potatoes and cooked through.
Stir in the kale and almond milk and simmer together until the kale is softened. Season with thyme and salt and pepper. Serve in bowls, and sprinkle with the chopped Naked Bacon. Enjoy!