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Bowl of Dairy Free Zuppa Toscana

Dairy Free Zuppa Toscana

This is a delicious dairy free version of Olive Garden's Zuppa Toscana. It is a creamy sausage, kale and potato soap.  We use coconut milk which makes the soup rich and slightly sweet.  You can use full fat coconut milk for a creamier soup, or a can of light coconut milk for a lighter version. 

Course Main Course
Keyword dairy-free, egg-free, nut-free, peanut free, recipe, soup
Prep Time 15 minutes
Servings 6
Author Christine George

Ingredients

  • 1/2 pound ground mild Italian sausage
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4-5 medium Russet potatoes, peeled, thinly sliced and quartered
  • 4 cups chicken broth
  • 1 can coconut milk (about 2 cups)
  • 1/2 teaspoon salt
  • 3 cups chopped kale
  • 1/2 teaspoon crushed red pepper (optional)

Instructions

  1. In a large soup pot over medium high heat, break up sausage and brown until no longer pink.  Drain fat.

  2. Add onion, garlic, basil, oregano, and thyme.  Cook until onion softens and becomes clear.

  3. Add potatoes, broth, coconut milk, and salt.  Cook until potatoes are soft (about 20-25 minutes)

  4. Mix cornstarch and water into a paste.  Add to soup and stir.

  5. Add kale and cook for another 15 minutes, or until kale is soft and soup has slightly thickened.