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 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. 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
My first experience with classic Zuppa Toscana was with olive garden’s Zuppa Toscana soup, and I absolutely loved it! It quickly became a favorite soup.
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 and whether you want dairy in it, or not.
This cozy soup along with my no-knead einkorn bread are total comfort foods together!
Dairy-free soup
Traditional Zuppa Toscana soup recipes use cream or milk, however, we are nixing that and using canned coconut milk or coconut cream.
It’s my favorite secret ingredient to make soups creamy and even more tasty (like my chicken turmeric soup!), but without the dairy. You don’t get a coconut flavor from it, just a really creamy 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 (find compliant bacon to use!), and free from any preservatives. It’s simply loaded with so much goodness and flavor.
What you need for healthy Zuppa Toscana soup
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- bacon
- ground mild italian chicken sausage
- yukon gold potatoes
- homemade chicken bone broth (or store-bought)
- kale
- full-fat coconut milk
- sea salt
- pepper
How to make this dairy free Zuppa Toscana recipe
- 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.
- 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.
- Add the diced potatoes and chicken broth. Bring to a boil, cover, and turn the heat down to low or medium heat to 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 for a little bit 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. For an extra kick of heat, add a pinch of red pepper flakes!
Watch me make paleo zuppa toscana
The full how to video can be watched below, or on my YouTube channel!
Substitution ideas
Below you’ll find a list of substitutions that will work well in this healthy zuppa toscana recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Bacon – Turkey bacon will offer the same bacon flavor but with a leaner option than pork bacon. Beef bacon works too, and Canadian bacon would be a good substation as well!
Mild Italian sausage – Ground Italian pork sausage is an amazing substitute for chicken sausage. I’ve made it with both and love them equally! Ground turkey sausage is a delicious choice as well! You can also choose to bump up the spice factor and use hot Italian sausage if you’d like!
Yukon gold potatoes – Russet potatoes or sweet potatoes are good options in this soup. For a non-potato option that tastes really good, try cannellini beans!
Kale – Use any hearty greens here in place of the kale. Swiss chard and collard greens would be delicious. Spinach works too!
Coconut milk – Coconut cream will offer the same creaminess to your soup. If dairy is don’t an issue, you can also use heavy cream or whipping cream in place of coconut milk.
Best way to store leftover soup
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.
Here is a list of my favorite earth-friendly food storage options.
Can you freeze it?
Yes, this hearty soup is one you can absolutely freeze! It’s a really great option for a freezer meal.
Once the Zuppa Toscana cools fully, add it to your freezer bag, remove all the air, label and date and freeze for up to 6 months.
To defrost, simply place the frozen soup in the fridge overnight and rewarm it 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 large stock pot over medium-high heat, add the chopped bacon and saute until browned. Remove with a slotted spoon onto a plate.
- 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.
- Add the diced potatoes and chicken broth. Bring to a boil, cover, and turn the heat down to low or medium heat to 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 for a little bit 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. For an extra kick of heat, add a pinch of red pepper flakes!
Notes
Nutrition
If you try this dairy-free version, 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 November 2022.*
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 🙂