Zuppa Toscana Recipe - Dairy Free!

This healthy, amazingly delicious dairy-free Zuppa Toscana recipe comes together with just 6 real food ingredients and is ready in just 30 minutes!

We keep it dairy-free by using canned coconut milk instead of heavy cream or milk. The flavor from the coconut milk adds SO much to the bit of heat from the sausage. It’s a perfect balance.

bacon, ground mild italian chicken sausage, yukon gold potatoes, chicken bone broth, kale, full-fat coconut milk, sea salt, pepper

ingredients

     In a large dutch oven or large stock pot over medium-high heat, add the chopped bacon and saute until browned. Remove with a slotted spoon onto a plate.

1

     Add the mild Italian sausage into the pot and saute until fully cooked through, breaking up the sausage as it cooks. Remove with a slotted spoon onto a plate.

2

      Add the diced potatoes and chicken broth. Bring to a boil, cover, and reduce heat to simmer. Boil the potatoes for 15 minutes.

3

      Add the kale and stir for a little bit to begin to wilt the kale. Add the coconut milk, cooked bacon, cooked sausage, sea salt, and pepper.

4

Once the soup fully cools, I store it in my favorite glass food storage containers in the fridge for up to a week. As you reheat the leftover soup, add a dash of broth to increase the liquid slightly.

Get the full Dairy Free Zuppa Toscana recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood