Dairy Free Zuppa Toscana comes together with Italian sausage, crisp bacon, and potatoes in a creamy broth. This Olive Garden copycat soup recipe is perfect for an easy weeknight dinner.
Zuppa Toscana translates to Tuscan Soup. It’s a popular sausage and kale soup served at Olive Garden. A classic Tuscan soup is made quite differently, but this Zuppa Toscana copycat recipe is equally delicious and so easy to make at home.
Why you'll love this zuppa toscana recipe:
- One pot meal: This hearty soup cooks in the dutch oven for minimal cleanup. It can also be made in an instant pot or slow cooker.
- Meal prep: It's great for leftovers and freezing! Make a big batch of this cozy soup at the beginning of the week and enjoy it for lunch and dinner.
- Allergy friendly: As written this recipe is dairy free, gluten free, and whole30 compliant and paleo friendly. Just be sure to always check the nutrition labels.
- Crowd pleaser: The whole family will love this lightened-up copycat soup with its slightly spicy taste, crispy bacon, savory sausage, and chunky potatoes.
Ingredients
This zuppa toscana soup comes together with simple ingredients. Here’s what you’ll need to make this creamy and rich soup.
- Bacon: A few strips of bacon goes a long way in this classic soup. I recommend using thick center cut bacon.
- Sausage: Use whatever ground Italian sausage you prefer. If you get sausage links, remove the casing before using the sausage.
- Onion: Yellow onion or white onion both work in this recipe!
- Garlic: Fresh garlic is a must, use as much or as little as you please.
- Potatoes: The traditional Zuppa Toscana soup uses russet potatoes. However, I prefer using creamy yukon gold potatoes or yellow potatoes. You could also use sweet potatoes and red potatoes. In short, use your favorite type of potatoes and as an added bonus, there's no need to peel them!
- Broth: Find a reduced sodium chicken broth to ensure your soup doesn't end up too salty. Vegetable broth works well here too.
- Kale: Grab curly kale or lacinato kale (also known as dinosaur kale or tuscan kale) at your grocery store. Be sure to wash it well before chopping. To save time, you can purchase chopped kale bags from the produce department.
- Coconut milk: We're using a can of full-fat coconut milk in place of heavy cream. It adds a perfect creaminess and richness to the soup. This can be substituted with any unsweetened and unflavored non dairy milk such as oat milk, almond milk, cashew milk, or soy milk.
- Spices: Since the bacon and ground sausage both provide so much flavor, we don't really need a ton of seasoning. Italian seasoning adds that traditional taste, red pepper flakes add a bit of spice, then the sea salt and black pepper balance it all out.
How to make dairy free zuppa toscana
The full directions for this recipe are in the printable recipe card below.
Cook the bacon and sausage
Warm a large dutch oven over medium heat. If you don't have a dutch oven, use a large stockpot. Fry the chopped bacon and brown the sausage. Use a wooden spoon to break the sausage into small pieces. Add the diced onion and minced garlic and cook until soft, translucent, and fragrant. Stir in Italian seasoning and red pepper flakes.
Boil the potatoes in broth
Add the diced potatoes and broth then bring to a boil. Lower to a simmer and cook for about 15 minutes, until the potatoes can easily be pierced with a fork. I personally like my potatoes to have some texture and not turn to complete mush, but adjust cooking time depending on your preferences.
Add the coconut milk and kale
Stir in the chopped kale and can of coconut milk. Let continue to simmer until the kale has softened and turn bright green. Season with salt and pepper to taste before serving then enjoy a big bowl of warm soup.
Instant pot zuppa toscana
For a quick meal, pull out your instant pot! Cook the bacon, sausage, onions, and garlic on sauté mode. Add potatoes, broth, and spices and cook on high pressure for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add kale and coconut milk, then stir until greens have softened, about 5 minutes.
Slow cooker zuppa toscana
To make zuppa toscana in your crock pot, start by cooking the bacon, sausage, onion, and garlic in a large skillet over low-medium heat then transfer to the slow cooker. Add the potatoes, broth, and spices. Cook on high for 3-4 hours or low for 5-6 hours. Add the kale and coconut milk, mix well, and let sit for about 5 minutes before serving.
Recipe variations
What's great about cooking from scratch is being able to alter recipes to really make them your own. Here are just a few ways to give this delicious soup some extra flavor.
- Add veggies! Sauté celery and carrot with the onion.
- Make it spicy by using hot Italian sausage.
- Swap cauliflower florets in place of potatoes.
- Use spinach or chard instead of kale.
Want another great copycat recipe? Try these Texas Roadhouse beef tips.
How to store
Let soup completely cool before storing. Transfer to an airtight container or storage bag. Store leftovers covered in the refrigerator for 4-5 days. Reheat in the microwave or on the stove. Freeze for up to 3 months. Let thaw in the fridge for 1-2 days then reheat.
Souper Cubes Freezer Tray With LidThese storage containers make meal prep a breeze! They are made from food-safe silicone with a steel-reinforced top and a convenient lid. Great for freezing soups and sauces.Cooking tips
- For a thicker soup, mix 1 tablespoon of cornstarch or tapioca starch together with a little bit of water until smooth. Add the slurry to the simmering soup towards the end until the desired thickness is reached.
- To make Whole30 zuppa toscana, be sure to check the labels on the bacon and Italian sausage to make sure there's no sugar, dairy, or other additives.
- If this soup is a bit too rich for your taste, add a splash of fresh lemon juice to brighten it up. The acidity balances out the savory flavors and brings it all together.
- Serve soup with breadsticks or dairy free dinner rolls!
Dairy Free Zuppa Toscana
Ingredients
- 6 ounces bacon cut into ½ inch pieces
- 1 pound Italian sausage
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 4 small yukon gold potatoes diced
- 4 cups chicken broth
- 4 cups kale about 1 bunch, stems removed, and leaves chopped
- 1 can (13.5-ounce) coconut milk
- Salt and pepper to taste
Instructions
- Warm a large dutch oven or stockpot over medium heat. Add chopped bacon and cook until browned, about 5 minutes. Add sausage, breaking it apart as it cooks, about another 5 minutes.
- Stir in diced onion and minced garlic. Sauté for about 5 minutes, until the onion is soft and the garlic is fragrant. Season with Italian seasoning and red pepper flakes.
- Add diced potatoes and broth. Bring to a boil, then lower to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Add chopped kale and coconut milk and stir to combine. Let simmer until the kale has cooked down and softened, about 10 minutes. Season with salt and pepper, to taste, before serving.
Notes
Nutrition
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