Dairy-Free Zuppa Toscana
Warm, comforting, and completely dairy-free, Dairy-Free Zuppa Toscana is a mouthwatering twist on the classic Italian soup. Perfect for those avoiding dairy or embracing a gluten-free lifestyle, this hearty recipe features savory Italian sausage, tender russet potatoes, and nutrient-rich kale simmered in a rich, creamy coconut milk base. Enhanced with aromatic garlic, sweet onion, and a hint of red pepper flakes for subtle heat, this dish is a flavorful and balanced meal that’s both satisfying and nourishing. Ready in just 45 minutes, it’s ideal for busy weeknights or cozy family dinners. Pair this wholesome soup with a slice of crusty bread or enjoy it solo for a soul-soothing bowl you’ll crave all year long.
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Recipe Information
Ingredients
- 1 pound Italian sausage (dairy-free, gluten-free if applicable)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 medium Russet potatoes, peeled and sliced into 1/4-inch thick rounds
- 6 cups Chicken broth (or vegetable broth for a lighter option)
- 1 cup Full-fat canned coconut milk
- 4 cups Kale, stems removed and leaves chopped into bite-sized pieces
- 0.5 teaspoon Red pepper flakes (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the grease in the pot.
Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10-12 minutes, or until the potatoes are tender.
Return the cooked sausage to the pot and stir in the coconut milk, kale, red pepper flakes (if using), salt, and black pepper.
Simmer for an additional 5 minutes, stirring occasionally, until the kale is wilted and the soup is heated through.
Taste and adjust the seasoning with more salt or pepper, if needed.
Serve hot and enjoy your creamy Dairy-Free Zuppa Toscana!
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 10755 mg | 468% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 22.6 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6275 mg | 134% | |
*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.
