Zuppa Toscana Soup {Dairy Free}
I’m sure a lot of you enjoy getting this classic soup from Olive Garden and I’m going to show you how easy it is you make right in your own kitchen! This Zuppa Toscana soup is full of flavor and nourishing ingredients and can be altered to your preferences such as mild, medium, or hot! This soup is very cozy and something the whole family can enjoy!
What you will need
Chicken Broth – You can use regular broth or if you want extra protein use bone broth! I love using the brand Kettle & Fire.
Italian Sausage – You can use either mild, regular, or hot sausage depending on your heat preference!
Yellow Potatoes – This is the type of potato I prefer because I love the color that it gives the soup but you can use regular russet potatoes as well.
Kale – This dark leafy green is rich in fiber, antioxidants, calcium, iron, and vitamins C and K! It can be hard for a lot of people to digest it raw, so cooking it in a soup is an excellent way to incorporate it into your diet!
Yellow Onion – Onions are rich in vitamin C, B vitamins, and antioxidants that support immune health. It adds such a great flavor to soups!
Garlic – I think adding garlic to any dish enhances the flavor so much! It pairs perfectly with all the ingredients in this soup.
Bacon – I always opt for pasture raised bacon without any added nitrates or hormones. You can leave out the bacon in this recipe if you prefer but it is a traditional ingredient.
Coconut Milk – To make this soup more creamy and dairy free, we will add full fat coconut milk from the can.(no9 it wont make the soup taste like coconut I promise!)
Coconut Cream – We will also be adding a little coconut cream from the can for that extra creamy vibe.
Avocado Oil – You can also use olive oil or grass fed butter.
Red Chili Flakes – This is what gives the soup a little kick! I like to add just a touch of the chili flakes but not too much because I like my soup more on the mild side.
Salt – You can add some to your taste preference.
How to make the Zuppa Toscana soup
First in a large pot over medium heat, add the avocado oil and let it warm up. Then add the chopped yellow onion, garlic, and red pepper flakes. Sautee until tender(about 5 minutes). Peal and chop the yellow potatoes into small cubes. Add the broth and chopped potatoes to the pot and bring to a boil. Once boiling, turn the heat down to low-medium and let simmer for 20-25 minutes or until the potatoes are tender enough to put a fork into.
Next, make your bacon by adding the slices to a parchment paper lined baking sheet and bake at 400 for 17-20 minutes or until crisp. (You can have this baking at the same time the soup is simmering.) Make the Italian sausage by cooking it in a pan on the stove over medium heat. Set the sausage aside once cooked and add it to a bowl with some paper towels to soak up the access grease.
Once the soup is done simmering and the potatoes are tender, use an immersion blender to blend up some of the potatoes.(This will make the soup thicker but is optional) You can scoop out some of the potatoes and then place back into the pot so you will still have a chunky texture.
Lastly add the chopped kale, coconut milk, and coconut cream. Cook until the kale is tender and bright green. Chop the bacon into small pieces and add to the soup along with the Italian sausage. Serve and enjoy!
Other recipes you will enjoy
Grain Free Chicken Noodle Soup
Zuppa Toscana Soup {Dairy Free}
Equipment
- 1 5 quart pot
- 1 Immersion blender
Ingredients
- 6 cups chicken broth or bone broth
- 1 lb Italian sausage
- 4-5 large sized yellow potatoes
- 1 medium yellow onion(chopped)
- 6 cups chopped green kale
- 6 cloves garlic(minced or pressed)
- 1 can full fat coconut milk
- 1/4 cup coconut cream(from the can)
- 6-8 slices of bacon
- 2 tbsp avocado or olive oil
- 1/2 tsp red chili flakes(use less or omit for less spicy)
- Salt to taste
Instructions
- In a large pot over medium heat, add the avocado oil and let it warm up. Then add the chopped yellow onion, garlic, and red pepper flakes. Sautee until tender(about 5 minutes).
- Peal and chop the yellow potatoes into small cubes. Add the broth and chopped potatoes to the pot and bring to a boil. Once boiling, turn the heat down to low-medium and let simmer for 20-25 minutes or until the potatoes are tender enough to put a fork into.
- Make your bacon by adding the slices to a parchment paper lined baking sheet and bake at 400 for 17-20 minutes or until crisp. (You can have this baking at the same time the soup is simmering.)
- Make the Italian sausage by cooking it in a pan on the stove over medium heat. Set the sausage aside once cooked and add it to a bowl with some paper towels to soak up the access grease.
- Once the soup is done simmering and the potatoes are tender, use an immersion blender to blend up some of the potatoes.(This will make the soup thicker but is optional)
- Add the chopped kale, coconut milk, and coconut cream. Cook until the kale is tender and bright green.
- Chop the bacon into small pieces and add to the soup along with the Italian sausage.
- Serve and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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