Name: Creamy Zuppa Toscana (dairy-free)
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 slices bacon, chopped; 1 small white onion, chopped; 6 cloves of garlic, minced; 1 lb ground Italian sausage (mild or spicy); 4 cups chicken broth; 4 cups filtered water; 2-3 medium russet potatoes, peeled and chopped into 1/4 inch thick pieces; 5 cups baby kale, chopped and stems stripped; 1 cup full-fat coconut milk (or heavy cream); Sea salt and black pepper to taste; Freshly grated parmesan cheese to serve, optional

Creamy Zuppa Toscana (dairy-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 35 mins

Yield: Serves 4

Instructions

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

Notes

*Store in fridge in airtight container for 5 days or freezer for 2 months

Author: Rachel