Dairy-Free Zuppa Toscana

Warm up with a comforting bowl of Dairy-Free Zuppa Toscana, a lighter yet equally indulgent take on the classic Italian-inspired soup. This recipe swaps heavy cream for rich and creamy full-fat coconut milk, making it completely dairy-free without sacrificing flavor. Packed with savory Italian sausage, tender russet potatoes, and nutrient-rich kale, every spoonful delivers a perfect balance of heartiness and freshness. Infused with sautéed onion, garlic, and a subtle kick of optional red pepper flakes, this one-pot wonder is as easy to make as it is to enjoy. Ready in just 45 minutes, this gluten-free and dairy-free soup is perfect for weeknight dinners or cozy meal prep, offering a wholesome and satisfying dish your family will love. Perfect for fans of classic Zuppa Toscana looking for a healthier twist!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Italian sausage (dairy-free, gluten-free if applicable)
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 4 medium Russet potatoes, peeled and sliced into 1/4-inch thick rounds
• 6 cups Chicken broth (or vegetable broth for a lighter option)
• 1 cup Full-fat canned coconut milk
• 4 cups Kale, stems removed and leaves chopped into bite-sized pieces
• 0.5 teaspoon Red pepper flakes (optional, for spice)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the grease in the pot.

Step 3

Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the sliced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10-12 minutes, or until the potatoes are tender.

Step 6

Return the cooked sausage to the pot and stir in the coconut milk, kale, red pepper flakes (if using), salt, and black pepper.

Step 7

Simmer for an additional 5 minutes, stirring occasionally, until the kale is wilted and the soup is heated through.

Step 8

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

Step 9

Serve hot and enjoy your creamy Dairy-Free Zuppa Toscana!

Nutrition Facts

Serving size	(3236.2g)

Amount per serving	% Daily Value*
Calories	2631.7

Total Fat 172.4g	0%
Saturated Fat 85.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 213.5mg	0%
Sodium 10754.7mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 21.4g	0%
Total Sugars 22.6g
Protein 101.1g	0%

Vitamin D 0IU	0%
Calcium 581.0mg	0%
Iron 22.2mg	0%
Potassium 6274.7mg	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: 56.4%

Protein: 14.7%

Carbs: 28.9%