Dairy Free Zuppa Toscana

This Dairy Free Zuppa Toscana features Italian sausage, crispy bacon, and potatoes in a creamy broth. It’s an easy Olive Garden copycat soup that’s rich, hearty, and full of flavor. Great for weeknight meals, leftovers, and freezing.

Course Main Course

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 626kcal

Author Jenna Urben

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

Storage

Transfer leftover soup to an airtight container or bag. Store 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.

Instant Pot Instructions

Cook the bacon, sausage, onions, and garlic on sauté mode. Add the potatoes, broth, and seasoning and set to pressure cook/manual on high for 5 minutes. When the potatoes are 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 Instructions

Cook the bacon, sausage, onion, and garlic in a large skillet over low-medium heat. Once cooked, transfer to the slow cooker. Add the potatoes, broth, and seasonings. Cook on high for 3-4 hours or low for 5-6 hours. Stir in the kale and coconut milk, let sit for about 5 minutes before serving.

Nutrition