Gluten-Free Zuppa Toscana Soup (Dairy-Free)

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)

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!

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 40

Servings people

Calories 395kcal

Author Rebecca Taig

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.

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