Dairy-Free Toscana Soup
Warm, comforting, and entirely dairy-free, this Dairy-Free Toscana Soup is a wholesome twist on a classic favorite. Packed with vibrant flavors, the recipe features hearty russet potatoes, savory dairy-free Italian sausage, and nutrient-rich kale simmered in a creamy coconut milk base. Perfect for those avoiding dairy, this soup maintains all the richness and depth you'd expect from traditional Toscana soup, thanks to clever ingredient swaps and simple cooking techniques. With bold garlic, a touch of crushed red pepper for spice, and a subtly sweet creaminess from coconut milk, this dish is a delightful choice for weeknight dinners or meal prep. Ready in under an hour, it serves six, making it ideal for family meals or gatherings. Try this dairy-free comfort food and enjoy an irresistible balance of flavor and nourishment!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Dairy-free Italian sausage (or spicy plant-based sausage)
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 cups Russet potatoes, peeled and diced
- 6 cups Chicken or vegetable broth (ensure it's dairy-free)
- 1 cup Full-fat coconut milk
- 3 cups Kale, stems removed and roughly chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the dairy-free Italian sausage, breaking it up into small pieces with a spoon. Cook for 5-7 minutes, or until browned. Remove the cooked sausage from the pot and set aside.
In the same pot, add the diced onion. Sauté for 4-5 minutes until softened, then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
Using the back of a spoon, lightly mash some of the potato chunks to help thicken the broth slightly. Be careful not to mash all of them to keep the soup chunky.
Stir in the cooked sausage, coconut milk, kale, red pepper flakes, salt, and black pepper. Simmer for another 5-7 minutes, or until the kale is tender and vibrant green.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon juice for a bright finish.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9893 mg | 430% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 27.3 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 6564 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
