Creamy Zuppa Toscana (dairy-free)

Sharing how to make this delicious one-pot Zuppa Toscana. Inspired by the Olive Garden soup and it’s even more delicious and healthier. Ready in 30 minutes and made with just a few ingredients. Plus it’s gluten-free and dairy free-friendly.

I have been craving all of the soups lately. And if you know me well – you know I’m not a big soup girl. But this one is so good and is inspired by Olive Garden’s version of Zuppa Toscana. It’s homemade with all healthy ingredients and this is so flavorful.

Not sure if it is the crazy good combination of flavors, seasonings or the sausage and bacon combo but this soup is so insanely good. And you can really use any sausage or bacon you want. I usually use pork sausage for both and keep things mild too so the kids can eat it.

This is a great dinner to make for a quick weeknight vibe that also leaves for yummy leftovers. And this is a great dish to food prep for the week. You can also add some to your freezer to keep on hand .

100% double or triple the recipe if you want too so you can make a lot for leftovers. I love keeping a container of this in the freezer to defrost when we are having a hectic week. You can also add in some pasta or any noodles or orzo if you want to make this even heartier.

I hope you love it as much as we do in our home!

What ingredients you need to make creamy Zuppa Toscana:

• Bacon – chopped up before cooking. I use pork bacon but you could use turkey bacon if you prefer
• White onion – I like using sweet onion for this
• Cloves of garlic – you want cloves of garlic instead of powder because it adds so much flavor to the soup
• Ground Italian sausage – mild or spicy works. And you could use a chicken sausage if you prefer over pork sausage
• Chicken broth – really any type of broth is okay. Vegetable or beef is another option but I like chicken broth for this. Especially bone broth!
• Filtered water – I use half water half broth for the soup
• Russet potatoes – peeled and chopped into 1/4 inch thick pieces
• Baby kale – chopped and stems stripped. Great way to get some greens in!
• Full-fat coconut milk – or heavy cream if you don’t have coconut milk
• Freshly grated parmesan cheese – this is optional but when it comes to the option of cheese… ya know you want some!

How to make one-pot creamy Tuscan Soup:

1. In a large pot or dutch oven, warm over medium-high heat and add chopped bacon and sauté until browned (about 5-7 minutes)
2. Remove from pot and add to paper-towel lined plate
3. Spoon out excess oil from pot, leaving just a tablespoon or sort
4. Add in the garlic and onions and sauté for 5 minutes until browned
5. Add in sausage, breaking it up with your spatula and sauté until cooked through (about 5 minutes)
6. Next add the broth and water and bring it a boil
7. Add in sliced potatoes and cook for 15 minutes or until potatoes can easily be poked with a fork
8. Next add in the kale, bacon and stir in the coconut milk and bring to a boil
9. Season with salt and pepper and allow soup to simmer until ready to eat
10. Garnish with freshly grated parmesan cheese and enjoy warm

FAQs and tips on making Zuppa Toscana:

1. Is this soup spicy? Typically Zuppa Toscana uses hot Italian sauce. But I use mild so we can all eat it. If you use mild sausage, it won’t be spicy.
2. Can I use another leafy green instead of kale? Yup! Spinach is a great substitute for kale here.
3. Can I make this in a slow cooker? I think so! I haven’t personally but will test a crockpot version soon
4. How can I store the soup? In airtight container for 5 days or in the freezer for 2 months.
5. Is this soup dairy-free? It can be if you use a vegan cheese. I use full-fat coconut milk instead of heavy cream to make it lighter and it also makes it dairy-free too.

A few other delicious comfort meals to try:

Easy Baked Tortellini (gluten-free)

One-Pot Skillet Lasagna (gluten-free)

Feta Spaghetti Squash with Sausage

Easy Chicken Parmesan Meatballs