This rich and satisfying Dairy-Free Zuppa Toscana is my ultimate comfort food, and it is so easy to make. With flavorful sausage, nutrient-dense kale, hearty potatoes, and a creamy broth, this soup is the perfect addition to your weeknight meal rotation.
Jump to:
This dairy-free Zuppa Toscana is such a staple in my house. We make it several times a month, because it is one of those meals that we all crave and look forward to. I love that it is made with real food ingredients and can easily be adjusted to be higher in protein or lower in fat if needed.
Looking for other phenomenal soups? Try this Red Curry Chicken Soup (Keto, Paleo), this Paleo Chicken Noodle Soup, this Creamy Paleo Tomato Basil Soup, or this Curry Apple Butternut Squash Soup.
What I Love about this Dairy-Free Zuppa Toscana
This soup is one of my all-time favorites. Here is why I love it:
- Hearty & Filling - This well-rounded soup contains protein, fats, carbs, and fiber for an easy meal that is satisfying and won;'t leave you hungry.
- Comforting Classic - This soup is something I crave and always have in my meal rotation during the fall and winter. It is easy to make, reheats well, and is so delicious.
What Is Zuppa Toscana?
Zuppa Toscana simply translated means Tuscan soup. This soup comes in many variations but was made popular in the US by the Olive Garden Restaurant chain, but typically contains things like potatoes, kale, sausage, cream and cannellini beans.
This recipe contains all the flavor, but is made dairy-free, paleo-friendly, and with more wholesome ingredients.
Ingredient Notes & Possible Substitutions
Sausage
You can use whatever type of sausage you prefer. Select nitrate-free and no-sugar-added options for a paleo and Whole30 soup. I will typically add about 2 lbs of sausage to this soup if I want it to be higher in protein, and more filling. When doing this I like to add 1 lb of mild Italian sausage and 1 lb of breakfast sausage (but you can use hot if you want the soup to have a kick). If adding more sausage, you want to make sure to drain excess grease to make sure your soup is not too fatty.
Onion
Sweet yellow onions, brown onions, or shallots will work for this recipe.
Potatoes
Russet, Yukon Gold potatoes, or white sweet potatoes all work well in this recipe. The number of potatoes you will need will vary based on which potatoes you choose. You'll need about 2 large russet, 2 medium sweet potatoes, or 3-4 large Yukon gold potatoes (full size, not the mini ones - minis will work, just measure after quartering). Generally, Yokon Gold potatoes do not need to be peeled, but russet and sweet potatoes should be.
Bone Broth
I prefer bone broth or stock to regular broth. It tends to be more flavorful. Beef, chicken, or vegatable stock can be used.
Full Fat Coconut Milk
Full fat coconut milk is used in place of heavy cream to make this recipe dairy-free. Lite coconut milk can be used to lighten the soup up a little. Use canned coconut milk not the type in the carton. Using other dairy-free milk alternatives will not work as well because they are not as creamy.
Sea Salt
There are several salty components in this soup (sausage, bacon, broth), so start with only ¼ teaspoon of salt and add more if needed after the soup is finished and the sausage is added back into it.
Kale
For a better bite, be sure to destem the kale and then finely chop, then rotate 180 degrees and chop again.
How to Make Dairy-Free Zuppa Toscana
Cook Sausage and Saute Onions and Garlic
- Add sausage to a large stock pot or Dutch oven and cook over medium heat, breaking it apart with a wooden spatula as it browns. Once fully cooked, remove the sausage from the pan, place it on a plate lined with paper towels to absorb some grease, and set aside. Reserve about 1 tablespoon of rendered fat in the pot to sauté the onions and garlic.
- Add the diced onions and minced garlic to the stock pot with about 1 tablespoon of fat from the sausage and cook over medium heat until tender and fragrant.
Cook Soup then Add Kale
- Add the broth, coconut milk, cubed potatoes, herbs, and spices to the pot and stir. Bring the soup to a boil, then reduce heat to maintain a simmer and simmer for about 20 minutes or until the potatoes can easily be pierced with a fork, stirring occasionally. Once the potatoes are cooked, remove the soup from the heat.
- Immediately after removing from the heat, mix the kale into the soup and stir until it turns a bright green color.
Add Sausage Back to Pot and Stir
- Add the sausage back to the pot and stir. Taste and adjust salt/seasonings if needed.
- Serve hot, and top with fresh basil and chopped bacon.
Storage
This recipe can be stored in an airtight container in the fridge for about 5 days. Reheat in the microwave until hot.
For longer storage, transfer the cooled soup to a large freezer-safe airtight container and freeze for up to 1 month. Thaw in the fridge overnight.
Commonly Asked Questions
Yes! By selecting Whole30 compliant ingredients (like sausage, bone broth, and bacon) this recipe can easily be made Whole30-friendly.
Most conventional bacon and sausage will have sugar and additives not allowed on the diet. The following brands carry Whole30-friendly options for bacon and/or sausage: Applegate Farms, 365 Whole Foods Brand, Teton Waters, Pedersons, Hempler's, and Wellshire. You can also order Whole30 complaint bacon and sausage from US Wellness Meats, Butcher Box, and White Oak Pastures. Making your own sausage using ground pork can be very simple and tasty. For an easy homemade sausage recipe check out this Whole30 Italian Sausage.
Even store bought bone broth can have unwanted ingredients like sugar, strange additives, so read your labels. Making bone broth at home is always a safe way to go, and so flavorful, but sometimes buying store-bought broth is a necessity. I like to buy from Kettle and Fire for a Whole30-friendly broths. Both their original line and keto line are Whole30 approved.
This really comes down to personal preference and tolerance. If you have issues with carb tolerance or nightshades then they might be worth avoiding. For more info, read my post: Are Potatoes Paleo?
If you do not choose to include potatoes in your diet, a good substitute for the russet potatoes in this recipe would be white sweet potatoes. Using sweet potatoes makes the soup slightly sweeter but so delicious.
For those looking for a lower carbohydrate option, try adding 3 cups of chopped cauliflower florets in place of the potatoes.
Yes! To make this recipe in the Instant Pot, use the saute function to cook the sausage (this can also be done in a skillet). Remove the cooked sausage from the crock of the Instant Pot, reserving 1 tablespoon of fat to saute the onions and garlic until tender and fragrant. Add the broth, cubed potatoes, herbs, and spices to the pot and stir. Replace the lid and seal. Cook on high for about 10 minutes, or until potatoes are tender. Release the pressure and stir in coconut milk, chopped kale and cooked sausage while the soup is hot. Top with chopped cooked bacon and fresh basil, and enjoy!
Dietitian Notes
- While being rich, this soup makes for a well balanced meal with protein, fats, carbs, and fiber.
- Each serving contains 13 grams of protein and 4 grams of fiber. Adding another pound of sausage will nearly double the protein and make the soup more satiating.
Recipe Tips
- Using pork fat helps add a level of richness to the soup that would otherwise be missing without dairy. I like to keep about 1 tablespoon of fat after the meat is done cooking and use that to sauté the onions in. I drain the rest of the fat to prevent the soup from becoming greasy.
- Chop the kale finely to avoid any large pieces in your bite.
- For a lower carb version, you could substitute 3 cups of chopped cauliflower florets for the potatoes.
- The kale does not need to cook long. It can essentially be blanched in the hot soup once removed from the heat and will become tender.
Try These Other Great Soup Recipes
Looking for other tasty recipes? Here are a few you might like:
Did you try this Zuppa Toscana?
I would love to see how it went! Share a photo and tag me on Instagram or leave a comment on Pinterest.
Love this recipe? Connect with me by leaving a comment below! 😊
📖 Recipe
Dairy-Free Zuppa Toscana
Equipment
- Knife
- Cutting board
- Stock Pot
- Wooden spatula
- Paper towels
Ingredients
- 1 lb Ground Italian sausage for a heartier version I will use up to 2 lbs of sausage
- 1 cup Yellow onion or shallot, diced about 1 small onion or 2 medium shallots
- 1 tablespoon Minced garlic about 3 cloves
- 4 cups Potatoes, peeled and diced into ½-inch cubes use russet potatoes, white sweet potatoes or Yukon golds (about 2 large russet, 2 medium sweet potatoes, or 3-4 large Yukon gold potatoes)
- 4 cups Chicken bone broth or stock
- 1 14-ounce can Full fat coconut milk
- 2 teaspoon Fennel seed
- 1 tablespoon Dried oregano
- 1 teaspoon Paprika
- ¼ teaspoon Sea salt start with ¼ teaspoon and add more salt if needed (the amount of salt will depend on how much sausage you are using and how salty it is)
- ½ teaspoon Black pepper
- Crushed red pepper to taste (I use about ¼ tsp)
- 5 cups Kale, stems removed and finely chopped do not pack when measuring
Toppings
- ¼ cup Fresh basil finely chopped (optional)
- 6 slices Bacon cooked and chopped (uncured, no sugar added - if needed)
Instructions
- Add sausage to a large stock pot or Dutch oven (7-8 QT.) and cook over medium heat, breaking it apart with a wooden spatula as it browns. Once fully cooked, remove the sausage from the pan, place it on a plate lined with paper towels to absorb some grease, and set aside. Reserve about 1 tablespoon of rendered fat in the pot to sauté the onions.
- While the sausage cooks, finely dice the onion, mince the garlic, remove the stems from the kale and finely chop (rinse chopped kale in a salad spinner if needed), and peel and dice the potatoes into ½-inch cubes. Set aside.
- Add the diced onions and minced garlic to the stock pot with about 1 tablespoon of fat from the sausage and cook over medium heat until tender and fragrant.
- Add the broth, coconut milk, cubed potatoes, herbs, and spices to the pot and stir. Bring the soup to a boil, then reduce heat to maintain a simmer and simmer for about 20 minutes or until the potatoes can easily be pierced with a fork, stirring occasionally. Once potatoes are cooked, remove from heat.
- Immediately after removing from the heat, mix the kale into the soup and stir until it turns a bright green color. Add the sausage back to the pot and stir. Taste and adjust salt/seasonings if needed.
- Serve hot, and top with fresh basil and chopped bacon.
Leave a Reply