Dairy-Free Toscana Soup

Indulge in the cozy, comforting flavors of this Dairy-Free Toscana Soup, a hearty twist on the classic Italian favorite that's completely free of dairy but full of warmth and flavor! This recipe features tender russet potatoes simmered in a velvety broth, enriched with creamy full-fat coconut milk for a luscious texture without the use of cream. Savory dairy-free Italian sausage adds a rich, spiced depth, while vibrant kale brings a pop of color and nutrients to every bowl. A touch of crushed red pepper flakes provides a gentle kick, making this soup the perfect balance of robust and soothing. Ready in just 50 minutes and easy to prepare, this one-pot dish is ideal for weeknight dinners or meal prep. Serve piping hot with a side of crusty bread for a truly satisfying, gluten-free, dairy-free delight that's perfect for all seasons!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 12 ounces Dairy-free Italian sausage (or spicy plant-based sausage)
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 4 cups Russet potatoes, peeled and diced
• 6 cups Chicken or vegetable broth (ensure it's dairy-free)
• 1 cup Full-fat coconut milk
• 3 cups Kale, stems removed and roughly chopped
• 0.5 teaspoons Crushed red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the dairy-free Italian sausage, breaking it up into small pieces with a spoon. Cook for 5-7 minutes, or until browned. Remove the cooked sausage from the pot and set aside.

Step 3

In the same pot, add the diced onion. Sauté for 4-5 minutes until softened, then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.

Step 5

Using the back of a spoon, lightly mash some of the potato chunks to help thicken the broth slightly. Be careful not to mash all of them to keep the soup chunky.

Step 6

Stir in the cooked sausage, coconut milk, kale, red pepper flakes, salt, and black pepper. Simmer for another 5-7 minutes, or until the kale is tender and vibrant green.

Step 7

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 8

Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon juice for a bright finish.

Nutrition Facts

Serving size	(3210.4g)

Amount per serving	% Daily Value*
Calories	2559.3

Total Fat 144.2g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 9892.8mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 31.2g	0%
Total Sugars 27.3g
Protein 102.7g	0%

Vitamin D 0IU	0%
Calcium 563.5mg	0%
Iron 28.8mg	0%
Potassium 6564.4mg	0%

*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.

Source of Calories

Fat: 49.7%

Protein: 15.7%

Carbs: 34.6%