Dairy-Free Zuppa Toscana Soup
Warm up with a comforting bowl of Dairy-Free Zuppa Toscana Soup, a creamy and hearty Italian-inspired dish made entirely without dairy. This gluten-free recipe combines the bold flavors of seasoned Italian sausage—choose mild or spicy for a custom kick—with tender russet potatoes, savory garlic, sweet yellow onion, and nutrient-packed kale. The richness comes from full-fat coconut milk, creating a velvety texture that's completely dairy-free. Simmered in a flavorful base of chicken or vegetable broth, this wholesome soup is perfect for weeknight dinners or cozy gatherings. With the option to add crushed red pepper flakes for heat, this soup can easily be tailored to your spice preference. Simple to prepare in just 45 minutes, it serves six and pairs beautifully with crusty gluten-free bread or garnishes like fresh herbs and dairy-free Parmesan for a restaurant-worthy finish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Italian sausage, ground (dairy-free, mild or spicy)
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 3 large Russet potatoes, peeled and thinly sliced
- 6 cups Chicken or vegetable broth (ensure gluten-free if needed)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 4 cups Kale, chopped and stems removed
- 1 cup Coconut milk (full-fat)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it up into small pieces with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced potatoes, chicken or vegetable broth, salt, black pepper, and optional crushed red pepper flakes to the pot. Bring to a boil, then reduce the heat to a simmer.
Cover and cook until the potatoes are tender, about 10-12 minutes.
Stir in the chopped kale and let it wilt for 3-4 minutes.
Return the cooked sausage to the pot, then pour in the coconut milk. Stir to combine and heat through for 2-3 minutes. Adjust seasoning with additional salt or pepper, if needed.
Serve hot with optional garnishes like fresh herbs or dairy-free Parmesan cheese.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 12213 mg | 531% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 24.5 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7384 mg | 157% | |
*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.
