40Aprons Whole30 Zuppa Toscana Soup



  • 4 slices Whole30-compliant bacon , cut into about 1/2″ pieces
  • 1 pound Italian sausage , made from below recipe or storebought
  • 1/2 teaspoons crushed red pepper flakes
  • 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
  • 1 medium white or yellow onion , diced
  • 2 tablespoons garlic , minced, about 4 cloves
  • 4 cups chicken stock
  • 1/2 bunch kale , stems removed and leaves chopped, 4 cups
  • 1 can coconut milk
  • Salt and pepper , to taste

Homemade Whole30 Italian Sausage

  • 1 pound ground pork
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh chopped parsley or 2 teaspoons dried
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground fennel seed optional
  • pinch dried oregano
  • pinch dried thyme


  1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
  2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.

Baked Veggies w/Bacon

1 lb of any of the following or a mix; Green beans, brussel sprouts, potatoes, sweet potatoes, cauliflower, broccoli etc. Any vegetable that can hold up to being baked.
6-8 slices of bacon
olive oil
Salt and pepper

Trim  and chop your vegetables if needed into roughly 1 inch pieces and arrange in a single layer on a rimmed sheet pan. Cut the bacon slices into 4 pieces and arrange them over the top of the green beans. Drizzle with oil and season with the salt and pepper.

Bake at 425 turning halfway through until the veggies are well browned and the bacon has fully cooked and reached desired crispy-ness.

Broccoli and cauliflower: Bake around 45 minutes
Green beans and brussel sprouts: Bake 45 minutes to an hour
Sweet potatoes:  Bake about 30-40 minutes
Regular potatoes: Bake 45 min to and hour depending on the size of the pieces