Soy-Free Zuppa Toscana Soup
Cozy up with a comforting bowl of Soy-Free Zuppa Toscana Soup, a dairy-free and allergy-friendly twist on the classic Italian favorite. This hearty soup features soy-free Italian sausage, tender Russet potatoes, and nutrient-rich kale, all simmered in a flavorful broth enriched with creamy coconut milk. Perfect for weeknight dinners or special gatherings, this recipe offers a savory blend of vibrant spices like garlic and optional red pepper flakes to satisfy your taste buds. Ready in just 50 minutes, it’s a nourishing one-pot meal that pairs wonderfully with crusty bread or a crisp side salad. Ideal for anyone seeking a soy-free, dairy-free option, this Zuppa Toscana is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound soy-free Italian sausage
- 1 medium yellow onion, diced
- 4 units garlic cloves, minced
- 6 cups low-sodium chicken or vegetable broth
- 4 medium Russet potatoes, sliced into thin rounds
- 1 cup full-fat coconut milk
- 4 cups kale, stems removed and leaves roughly chopped
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the soy-free Italian sausage to the pot and cook, breaking it into crumbles with a spoon, until browned, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently so it doesn’t burn.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, add the sliced potatoes.
Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Slowly stir in the coconut milk, cooked sausage, and red pepper flakes (if using). Let cook for 5 minutes to allow the flavors to meld together.
Add the chopped kale and cook for an additional 2-3 minutes, until wilted.
Season the soup with salt and black pepper, adjusting to taste.
Serve hot with a side of crusty bread or a fresh salad, if desired.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 25.8 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6406 mg | 136% | |
*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.
