The Zuppa Toscana Soup is one of my favorite orders every time I go to Olive Garden. I made this copycat soup recipe using coconut milk and it’s amazing!
Soup is the epitome of comfort food! This recipe for Zuppa Toscana is dairy-free and is lighter, richer, and creamier. This lightened-up version of Olive Garden’s Zuppa Toscana is perfect for gloomy days. It will warm your hungry tummy and not leave you feeling so full after.
This recipe has all the ingredients for a hearty soup, potatoes, sausage, and cream, so I had to put my thinking cap on to reinvent this favorite soup into something lighter and make it dairy-free. Luckily, I always keep a can or two of coconut milk in my pantry to create creamy dishes without the dairy. As an Amazon Associate, I earn from qualifying purchases.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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Ingredients for Dairy-Free Zuppa Toscana Soup
- Red Potatoes
- White Onion
- Garlic Cloves
- Kale
- Olive Oil
- Thyme
- Rosemary
- 1 Can Coconut Milk
- 1.5 Quarts Chicken Broth
- 1 lb Chicken or Pork Italian Sausage
Healthy Substitutions for Zuppa Toscana
Olive Garden’s Zuppa Toscana soup is full of delicious ingredients. But, it is also full of dairy. If you are trying to eat dairy-free, coconut milk is a good substitute. Coconut milk is full of healthy fats. It also fills you up without you having to eat a lot.
Zuppa Toscana is known for being a potato soup. So even though I wanted to try and make a low-carb version, it isn’t possible with the potatoes. You could use fewer potatoes to cut down on the number of carbs.
If you are following Whole 30, try using sweet potatoes instead of red potatoes.
How To Make Dairy-Free Zuppa Toscana Soup
#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 minutes, then add garlic and cook for 2 minutes. Add salt and pepper.
#3. Add chopped potatoes (skin on) and Sautee for 5 minutes. Pour chicken broth into the pot and bring to a boil. Once the soup is boiling reduce the heat to medium and bring it to a slow boil for 15 to 20 minutes, making sure the potatoes are soft. Reduce heat to low and let it simmer for 5 minutes.
#4. Stir in kale and coconut milk, be sure to shake coconut milk in the can very well before opening it and adding it to the soup. Serve and enjoy!
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I love making soup. It is such a relaxing way to cook. Adding ingredients and changing the spices. I can feel my heart going into every motion. Then, the joy as I savor every sip is truly unmatched.
After you make my Dairy-Free Zuppa Toscana Soup, maybe you’ll want to make these too:
- Vichyssoise Soup
- French Onion Soup
- Daikon Noodle Soup
- Vegetarian Minestrone Soup
- Creamy Vegan Ginger Carrot Soup
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Copycat Olive Garden Zuppa Toscana Soup Recipe: Dairy Free
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 kale , chopped
- 1 tbsp. olive oil
- ½ tsp Salt
- 1 tsp Pepper
- 1 tbs Fresh or dried thyme
Instructions
- Add olive oil to a large pot over medium heat. Remove casing from sausage and cook until browned breaking into smaller pieces.
- Stir in chopped onions and cook for 5 min then add garlic and cook for 2 minutes. Add salt and pepper.
- Add chopped potatoes (skin on) and Sautee for 5 minutes.
- 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.
- Reduce heat to low and let it simmer for 5 minutes.
- 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).
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