Dairy-Free Zuppa Toscana
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.
Servings: 8 cups
Calories: 375kcal
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.
Notes
Scroll up for ingredient notes, possible substitutions, and recipe tips.
Be sure to finely chop the kale so that you don't have any large/long pieces.
Drain the grease from the sausage to reduce the fat in the soup. Reserve 1 tablespoon of rendered fat to use to sauté the onions and garlic in.
For tips on selecting Whole30 approved ingredients for this recipe, scroll up.
Nutrition
Serving: 1cup | Calories: 375kcal | Carbohydrates: 24g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 891mg | Potassium: 810mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1523IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 4mg
