Paleo Zuppa Toscana

Paleo Zuppa Toscana is a delicious gluten-free soup recipe that uses cauliflower in place of potatoes! |

This Paleo Zuppa Toscana is a mouthwatering, healthy comfort food recipe that’s full of savory sausage, crispy bacon, and Italian seasonings! Tuscan and Provencal in flavor, there are countless ways to make this delicious gluten-free soup recipe decidedly yours!




  1. Cut the bacon strips into thirds or fourths, transfer them to a skillet, and fry to a crispy consistency.
  2. While the bacon is cooking, combine the olive oil, garlic, and onions in a large sauté pan or stockpot and begin to sauté the ingredients until the onions are translucent and the garlic is slightly browned but not burned.
  3. Next add the sausages to the pan and sauté them until they are cooked through. If necessary, add a little more olive oil. Sprinkle the basil, oregano, parsley, and sea salt into the mixture and add the bone broth, almond milk, almond flour, and bay leaves. Let simmer for about 10 minutes. Then add the chopped cauliflower florets and let simmer for about 5-10 minutes. Stir in kale and cook for about a minute or two, or until the kale turns a bright green.
  4. Remove bay leaves, top with crumbled crispy bacon pieces, and sprinkle with coarse black pepper. Serve up and enjoy! This soup will keep for about 1-2 days in the refrigerator.


If you choose to use an Italian sausage in this recipe, then reduce seasonings to about 1 teaspoon each and add more only as desired. Yield is an approximation.