Gluten-Free Zuppa Toscana Soup (Dairy-Free)

Gluten-Free Zuppa Toscana Soup, filled with chunks of white sweet potatoes, spicy sausage, and kale. This hearty creamy soup is perfect during the cooler months, and not only is it gluten-free but dairy-free as well!

Zuppa Toscana Soup has been a family favorite for years, especially during the cooler months. My homemade version of the Olive Garden favorite is made with healthier wholesome ingredients you can feel good about serving your family, and taste just like the original recipe, maybe even better!

Gluten-Free Zuppa Toscana Ingredients

This Zuppa Toscana soup is our favorite soup recipe ever! Made with healthy ingredients, all gluten, and dairy-free. You can even modify the recipe to make it whole30 soup-friendly.

• Ground Spicy Italian Sausage: This is a key ingredient for the best soup flavor. Look for a ground sausage that has both fennel and red pepper flakes.
• Chicken Broth: Look for low-sodium chicken stock options with gluten-free ingredients.
• Coconut Milk: Full-fat can of coconut milk, not coconut cream, is what gives this soup its creamy broth texture. For those who can tolerate dairy and do not like the taste of coconut milk, you can use heavy cream.
• Yellow Onion: This helps flavor the soup.
• White Sweet Potatoes: Hannah white sweet potatoes give a slightly sweet nutty flavor, but you could always use Yukon or red potatoes instead.
• Kale: Fresh steamless kale leaves give this soup both texture and flavor.
• Oil: Olive oil works great to saute vegetables.
• Garlic Powder: Helps flavor the soup. You could also add a few garlic cloves in place of the garlic powder.
• Salt and Pepper: For flavor.

How to Make Gluten-Free Zuppa Toscana

This healthy Zuppa Toscana soup can be made in under 30 minutes of cook time!

1. Sauté the onions. In a large pot on medium heat add the oil and diced onion. Sauté until softened and translucent, around 5-6 minutes.
2. Peel and dice the potatoes. While the onions are cooking, peel and dice the potatoes into ½-inch cubes. Set them aside.
3. Brown the sausage. Add the ground sausage to the pot and cook until fully browned, breaking up the pieces with a wooden spoon into small crumbles.
4. Drain the fat. Once the meat has browned, drain the fat with a colander or slotted spoon. Once drained, pour the onion and meat mixture back into the pot. Add the potatoes, chicken broth, coconut milk, garlic powder, salt, and pepper.
5. Simmer the soup. On high heat bring the soup to a boil and then reduce to a simmer. Cover the pot with a lid, and simmer for 15 minutes.
6. Add the kale. After 15 minutes, remove the lid and add the kale to the pot. Continue to simmer the soup for another 5 minutes uncovered, or until the potatoes are tender. Serve.

Frequently Asked Questions

Does this soup have a coconut taste?

No, this soup recipe does not have a coconut flavor. The full-fat coconut milk helps make a creamy dairy-free version. If you have a coconut allergy or do not wish to use coconut milk, you can always swap it for heavy cream. I have not tried this recipe with almond milk so I can not guarantee the results.

Can you make Zuppa Toscana in advance?

Yes, this homemade Zuppa Toscana recipe heats up wonderfully the next day. While setting in the refrigerator the flavors enhance, which is perfect for leftovers. This soup is not recommended for freezing.

Do I have to use white sweet potatoes?

No, this recipe calls for White sweet potatoes, also known as Hannah White Sweet Potatoes, which have a sweet nutty flavor compared to regular potatoes, which goes great with this soup. Next time you are at your local Whole Foods or health food store, check the potato section to see if they have them. If they are too difficult to find, you can substitute any other white potatoes, including Yukon Potatoes or Russet Potatoes.

Tips For The Best Zuppa Toscana

• To keep the kale bright green, you will want to add it at the end of the simmer and cook until just wilted.
• The spicy sausage can be challenging to find gluten-free. Just make sure to read the back of the ingredients before purchasing. We used a brand called Cantellasn Hot Italian Ground Sausage, found at our local Safeway grocery store which has a great flavor.

For Other Gluten-Free Soup Recipes and Sides, Check Out The Links Below

• Gluten-Free Sweet Potato Chili
• Gluten-Free Butternut Squash Soup
• Cornbread (Gluten-Free)

Recipe

Gluten-Free Zuppa Toscana Soup (Dairy-Free)

Recipe Author : Rebecca Taig

Diet :Gluten Free

Gluten-Free Zuppa Toscana Soup, filled with chunks of white sweet potatoes, spicy sausage, and kale. This hearty soup is perfect during the cooler months, and not only is it gluten-free but also dairy-free!

5 from 18 votes

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 6 people

Calories 395 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 1 medium yellow onion, diced
• ▢ 1 tablespoon olive oil
• ▢ 1 lb ground spicy Italian sausage
• ▢ 4 cups white sweet potatoes (peeled and diced) about 2-3 large potatoes.
• ▢ 5 cups chicken broth
• ▢ 1 can (13.5 ounces) coconut milk
• ▢ 4 cups kale (chopped and de-stemmed)
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

 

• Sauté the onions. In a large pot on medium heat add the oil and diced onion. Sauté until softened and translucent, around 5-6 minutes.
• Peel and dice the potatoes. While the onions are cooking, peel and dice the potatoes into ½-inch cubes. Set them aside.
• Brown the sausage. Add the ground sausage to the pot and cook until fully browned, breaking up the pieces with a wooden spoon into small crumbles.
• Drain the fat. Once the meat has browned, drain the fat with a colander or slotted spoon. Once drained, pour the onion and meat mixture back into the pot. Add the potatoes, chicken broth, coconut milk, garlic powder, salt, and pepper.
• Simmer the soup. On high heat bring the soup to a boil and then reduce to a simmer. Cover the pot with a lid, and simmer for 15 minutes.
• Add the kale. After 15 minutes, remove the lid and add the kale to the pot. Continue to simmer the soup for another 5 minutes uncovered, or until the potatoes are tender. Serve.

Nutrition

Serving: 1bowlCalories: 395kcalCarbohydrates: 23gProtein: 15gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 61mgSodium: 1547mgPotassium: 715mgFiber: 5gSugar: 6gVitamin A: 17046IUVitamin C: 47mgCalcium: 167mgIron: 2mg

Pin Recipe

Did You Make This Recipe?Share your recipe photos with me @rebecca.taig

Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!