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    Home » Meals

    Gluten-Free Zuppa Toscana Soup (Dairy-Free)

    Published: Jan 14, 2021 · Modified: Apr 15, 2022 by Rebecca Taig · This post may contain affiliate links · 6 Comments

    Jump to Recipe Pin Recipe Print Recipe

    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!

    overhead view of zuppa toscana soup on marble board.

    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!

    side view of zuppa toscana soup with two gold spoons

    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.
    overhead shot of zuppa toscana soup in white bowls.

    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.
    A bowl of gluten-free zuppa toscana soup with two additional bowls in the background. You can see chunks of meat, potatoes, and kale in the soup.

    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.

    zuppa toscana soup over view shot with white background.

    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.
    zuppa toscana with large chunks of spicy sausage, white sweet potatoes, and kale.

    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

    A bowl of gluten-free zuppa toscana soup with two additional bowls in the background. You can see chunks of meat, potatoes, and kale in the soup.

    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!
    4.91 from 11 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
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    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
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    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

    1. Sarah says

      November 30, 2022 at 1:34 pm

      Hi! This looks delicious. I love kale and sweet potatoes! I am wondering about swapping the sausage for a leaner chicken sausage or using lower fat coconut milk instead of full-fat. Have you tried any leaner variations; do you have any recommendations to this end?

      Reply
      • Rebecca Taig says

        November 30, 2022 at 7:08 pm

        Hi Sarah,

        I have not tried a leaner meat option, but I think a savory chicken sausage could work as well as lite coconut milk. 🙂
        Let me know if you try that combination.

        Becca

        Reply
    2. Amy says

      September 10, 2022 at 5:49 am

      Could you use Spinach instead of the Kale in this recipe? We don’t really care for Kale.

      Reply
      • Rebecca Taig says

        September 10, 2022 at 9:20 am

        Hi Amy!

        You could certainly try to substitute spinach for kale, but the texture may be off, as kale is a bit more firm. Spinach wilts very quickly, so I would add the spinach at the very end without additional simmering.

        You could also discard the leaves altogether and the recipe would still be amazing.

        Let me know how the soup comes out. 🙂

        Becca

        Reply
    3. Laura says

      October 19, 2021 at 5:19 pm

      5 stars
      This was absolutely incredible!! The best Zuppa Toscana I've ever had! The recipe was easy to follow and so easy to make. I was able to find all the ingredients at my local grocery store, which was great because we don't have access to a variety of stores where I live.
      I will definitely be making this over and over again!

      Reply
      • Rebecca Taig says

        October 20, 2021 at 6:56 am

        Laura, thank you so much! I'm so glad you enjoyed this recipe.

        Reply

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