Creamy Zuppa Toscana (dairy-free)

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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


  • 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
  • 23 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


  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 over medium heat
  5. Add in sausage, breaking it up with your spatula and sauté until cooked through (about 5 minutes) on medium heat
  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


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

  • Author: Rachel