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Dairy-Free Zuppa Toscana
Dairy-Free Zuppa Toscana comes together with Italian sausage, crisp bacon, and potatoes in a creamy broth. This Olive Garden copycat soup recipe is perfect for an easy weeknight dinner. It's a popular sausage and kale soup served at Olive Garden. A classic Tuscan soup is made quite differently, but this Zuppa Toscana copycat recipe is equally delicious and so easy to make at home.
Ingredients
Instructions
- Step 1
Warm a large dutch oven or stockpot over medium heat. Add chopped bacon and cook until browned, about 5 minutes. Add sausage, breaking it apart as it cooks, about another 5 minutes.
- Step 2
Stir in diced onion and minced garlic. Sauté for about 5 minutes, until the onion is soft and the garlic is fragrant. Season with Italian seasoning and red pepper flakes.
- Step 3
Add diced potatoes and broth. Bring to a boil, then lower to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Step 4
Add chopped kale and coconut milk and stir to combine. Let simmer until the kale has cooked down and softened, about 10 minutes. Season with salt and pepper, to taste, before serving.
Tips & Tricks
Per serving
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