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Healthy Zuppa Toscana Soup (Dairy-Free, Gluten-Free, Whole30)

I made a healthier version of our favorite Zuppa Toscana Soup this past weekend for Soup Sunday!

We’ve been making this Olive Garden copycat soup since 2016 and it is always a hit in our house. However, now that Matt is gluten-free and dairy-free, I made a few ingredient swaps, including trading the heavy cream for coconut milk…and I think I liked this version better than the original!

Alright, so this deliciously creamy and flavorful soup is dairy-free, gluten-free, and Whole30 compliant!

zuppa toscana soup

Zuppa Toscana Soup Ingredient Notes

  • Sausage: My absolute favorite sausage is made right here in North Carolina. If you’re local, I highly recommend tracking down Neese’s Sausage!
  • Kale: The original recipe calls for spinach, but I prefer kale because it’s a sturdier green, whereas spinach sometimes gets too soft for me in soups.
  • Coconut Milk: I use a 13.5 oz can of unsweetened, full fat coconut milk.
  • Potatoes: You can use yellow potatoes or red potatoes. I’ve made it many times with both and like them equally. You can remove the skin or keep it — your preference!

Healthy Zuppa Toscana Soup (Dairy-Free, Gluten-Free, Whole30)

Healthy Zuppa Toscana Soup (Dairy-Free, Gluten-Free, Whole30)

This deliciously creamy and flavorful soup is dairy-free, gluten-free, and Whole30 compliant!

Ingredients

  • 1 lb ground Italian sausage
  • 1 tbsp olive oil
  • 3 tbsp garlic, minced
  • 1 sweet onion, diced
  • 6 cups chicken broth
  • 4 medium yellow potatoes or 7 red potatoes, diced
  • 6 cups kale, chopped
  • 1 can coconut milk
  • 1/2 tsp crushed red pepper
  • 4 slices bacon, diced
  • salt & pepper, to taste

Instructions

    1. In a dutch oven or large pot, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Crumble and set aside.
    2. Add sausage to the pot and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat.
    3. Add garlic, onion, and red pepper, and cook on medium heat, stirring frequently, until onions are soft, about 2-3 minutes.
    4. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
    5. Stir in kale and coconut milk. Cook until heated through, about 1 minute.
    6. Season with salt and pepper, to taste.
    7. Serve immediately, garnished with bacon.

    Notes

  1. Sausage: My absolute favorite sausage is made right here in North Carolina. If you're local, I highly recommend tracking down Neese's Sausage!
  2. Kale: The original recipe calls for spinach, but I prefer kale because it's a sturdier green, whereas spinach sometimes gets too soft for me in soups.
  3. Coconut Milk: I use a 13.5 oz can of unsweetened, full fat coconut milk.
  4. Potatoes: You can use yellow potatoes or red potatoes. I've made it many times with both and like them equally. You can remove the skin or keep it -- your preference!
  5. Did you make this recipe?

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    Amy

    Tuesday 29th of November 2022

    Has anyone made this with sweet potatoes?

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