This healthy, amazingly delicious dairy-free Zuppa Toscana 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 cream (or milk), and the flavors from the coconut milk add SO much to the bit of heat from the sausage. It’s a 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.
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Dairy Free Zuppa Toscana Copycat
The first place I tried Zuppa Toscana soup was at Olive Garden, and I absolutely loved it! I had to make it at home, and I also needed to make it filled with good for your ingredients.
The beautiful thing about homemade soup is that you can way more easily control what goes into it – especially the sodium content.
Dairy free Zuppa Toscana
Traditional Zuppa Toscana soup recipes use cream or milk, however, we are nixing that and using canned coconut milk. It’s my favorite ingredients to make soups creamy and even more tasty (like my chicken turmeric soup!)
If you’re looking for a whole30 Zuppa Toscana then you are in the right place! It’s of course dairy free, and also grain free, sugar free and free from any preservatives. It’s simply loaded with so much goodness and flavor.
What you need for Zuppa Toscana soup
- bacon
- ground italian chicken sausage
- yukon gold potatoes
- homemade chicken bone broth (or store bought)
- kale
- full fat coconut milk
- sea salt
- pepper
How to make dairy free Zuppa Toscana
- 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.
Substitution ideas
- 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 this soup how you love it!)
- Use any hearty greens here in place of the kale
Best way to store leftover soup
Once the soup cools, I store it in my favorite glass food storage containers in the fridge for up to a week. Here is a list of my favorite earth friendly food storage options.
Can you freeze it?
Yes, you can absolutely freeze it! It’s a really great option for a freezer meal. Once the Zuppa Toscana cools fully, add it into your freezer bag, remove all the air, label and date and freeze for up to 6 months.
To defrost, simply place the frozen chili in the fridge overnight and rewarm on the stovetop.
More soup recipes to try and love
Dairy Free Zuppa Toscana Soup
Ingredients
- 4 slices bacon cut into bite size pieces
- 1 lb ground italian chicken sausage (see note)
- 4 medium yukon gold potatoes diced into bite size pieces
- 2 cups homemade chicken bone broth (or store bought)
- 1 bunch kale stems removed and roughly chopped
- 1 can full fat coconut milk
- ½ tsp sea salt
- ¼ tsp pepper
Instructions
- 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.
Notes
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in February 2019. Updated December 2020.*
9 comments
Heather this recipe is straight GOLD!! Thank you for sharing!! I just cooked a double batch and had 2 bowls!! LOOOVE
YEESSSS! I’m so glad you love it as much as I do!
Second time making this. I love it! Using ground turkey this time.
I bet it was just as good with ground turkey! Ground chicken, ground pork… love that it is so versatile. Glad you’re enjoying this yummy soup Rose!!
Love this recipe! It’s fun to mix things up and add veggies in that you need to eat up. Onions, carrots…I usually double the broth too, we like a good liquid soup base since we usually add more. I tried it in the instant pot too and it was so easy! I used a turkey baster to get out some of the excess grease after I sautéed the meat.
Yay Brittany, so glad you guys love this one! Smart tip with the turkey baster!
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Very yummy! I also doubled the broth and if I make it again I’ll probably use spinach instead of kale.
So glad you enjoyed it Charlein! Spinach would be delish 🙂