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Gluten-Free Zuppa Toscana Soup (Dairy-Free)

Recipe Author : Rebecca Taig
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 1 vote
Cuisine Italian
Prep Time 25 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 people
Calories 525 kcal


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


  • In a large frying pan on medium heat add the oil, diced onions, and a splash of water. Cover the pan with a lid and sauté the onions until translucent, around 5-8 minutes.
  • Add the ground sausage to the pan and cook until fully browned, breaking up the pieces with a spoon into small crumbles.
  • Once the meat has browned, drain the fat with a colander then pour the onion and meat mixture in a large pot. Set aside.
  • Peel and chop the potatoes into 1/2-inch cubes.
  • Add the potatoes and remaining ingredients to the pot, minus the kale.
  • On high heat bring the soup to a boil. Once the soup begin to boil, reduce the heat, cover the pot with a lid, and simmer for 15 minutes.
  • After 15 minutes, add the kale to the pot and continue to cook for another 5 minutes, or until the potatoes are tender.
  • Serve.
  • Soup can be stored in the refrigerator for up to 5 days.


Serving: 1bowlCalories: 525kcalCarbohydrates: 27gProtein: 16gFat: 40gSaturated Fat: 21gCholesterol: 57mgSodium: 1538mgPotassium: 1039mgFiber: 3gSugar: 4gVitamin A: 17041IUVitamin C: 73mgCalcium: 135mgIron: 5mg
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