Copycat Olive Garden Zuppa Toscana Soup Recipe: Dairy Free
Every time I go to Olive Garden, I love ordering the Zuppa Toscana soup. It’s the epitome of comfort food. I created a copycat Zuppa Toscana soup that is dairy-free and it is amazing!
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).