My friend Samantha is an amazing cook. I literally want to gobble everything in sight when we have dinner at her house. After my third daughter was born, she kindly brought a delicious zuppa toscana to our home during my recovery from surgery. Like me, my children gobble everything she makes (even fermented green beans!), so the soup was a hit. We added it to our family’s recipe repertoire, but when we began eating paleo, I altered it to suit our needs. The original version calls for Italian sausage, white potatoes and heavy cream, but we’ve lightened it calorie-wise with ground turkey and coconut milk.
Paleo Zuppa Toscana
- 1 lb. Italian-seasoned ground turkey
- 1 white or yellow onion, diced
- 2 cloves garlic
- 3-4 large sweet potatoes, peeled, cut in half and then cut into ¼-inch slices
- 32 oz. chicken broth
- 2 cups water (*I vary this amount slightly to accommodate for the size of the sweet potatoes — if it looks like they won’t be covered by the broth/water I have in the pot, I add a bit more*)
- 2 cups kale, chopped into bite-size pieces
- 1 can of coconut milk
- Salt and pepper to taste
In large stockpot, cook ground turkey over medium heat. As it browns, add diced onion and cook another 5 minutes or so until onion is translucent. Add garlic in during the last minute or so.
While the turkey cooks, peel and slice sweet potatoes into small half-moons. Add chicken broth, water, and sweet potatoes to pot, cooking 20-25 minutes until potatoes are softened.
Add kale and canned coconut milk and heat through until kale is bright green. Add salt and pepper to taste. Enjoy!
*Note: If you don’t have/can’t find Italian-seasoned ground turkey, you can easily substitute regular ground turkey — just add Italian seasoning to make up the difference.*