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 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!
- 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
- 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.
- Add sausage to the pot and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat.
- Add garlic, onion, and red pepper, and cook on medium heat, stirring frequently, until onions are soft, about 2-3 minutes.
- Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- Stir in kale and coconut milk. Cook until heated through, about 1 minute.
- Season with salt and pepper, to taste.
- Serve immediately, garnished with bacon.