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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!
Cuisine Italian
Diet Gluten Free
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 525kcal


  • 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 (13.5 ounces) coconut milk
  • 4 cups kale (chopped and de-stemmed)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ 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 ½-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 begins to boil, reduce the heat to a simmer. 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: 1bowl | Calories: 525kcal | Carbohydrates: 27g | Protein: 16g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 57mg | Sodium: 1538mg | Potassium: 1039mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17041IU | Vitamin C: 73mg | Calcium: 135mg | Iron: 5mg