Copycat Olive Garden Zuppa Toscana Soup Recipe: Dairy Free
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This is a dairy-free version of Zuppa Toscana from Olive Garden.
Ingredients
  • 6 red potatoes
  • 1.5 quarts of chicken broth
  • 1 can coconut milk
  • 1 white onion chopped
  • 5 garlic cloves
  • 1 lbs. chicken or pork Italian sausage
  • 2 cups chopped kale
  • 1 tbsp. olive oil
  • ½ tsp Salt
  • 1 tsp Pepper
  • 1 tbs Fresh or dried thyme
Instructions
  1. Add olive oil to a large pot over medium heat. Remove casing from sausage and cook until browned breaking into smaller pieces.
  2. Stir in chopped onions and cook for 5 min then add garlic and cook for 2 minutes. Add salt and pepper.
  3. Add chopped potatoes (skin on) and Sautee for 5 minutes.
  4. Pour chicken broth into pot and bring to a boil. Once the soup is boiling reduce heat to medium and bring to a slow boil for 15 to 20 minutes, make sure potatoes are soft.
  5. Reduce heat to low and let it simmer for 5 minutes.
  6. Lastly stir in kale and coconut milk, be sure to shake coconut milk in the can very well before opening and adding to the soup to combine it (coconut milk separates in can).
Recipe by More With Less Today at https://www.morewithlesstoday.com/lightened-up-olive-garden-zuppa-toscana/