This healthy, amazingly delicious dairy free Zuppa Toscana comes together with just 6 real food ingredients! We keep it dairy free by using canned coconut milk instead of cream (or milk), and the flavors from the coconut milk add SO much to the bit of heat from the sausage. It's the perfect balance. You will want to make a double batch because this better for you Zuppa Toscana soup recipe is everything you want to comfort and nourish you.
Cuisine: American, Italian
Keyword: dairy free, soup
4slicesbaconcut into bite size pieces
1lbground italian chicken sausage(see note)
4mediumyukon gold potatoesdiced into bite size pieces
In a large dutch oven (or pot) over medium-high heat, add the bacon and saute until browned. Remove with a slotted spoon onto a plate.
Add the 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.
Add the potatoes and broth. Bring to a boil, cover and turn heat down to low for a low simmer. Boil the potatoes for 15 minutes until the potatoes are soft through the center but still maintain their shape.
Add the kale and stir to begin to wilt the kale. Add the coconut milk, cooked bacon, cooked sausage, sea salt and pepper. Stir the soup together, taste and add more sea salt as needed.
Ground italian pork sausage is an amazing substitute for the chicken sausage. I’ve made it with both and love them equally! If you use pork, you can omit the bacon (unless you won’t want to – make soup how you love it!)