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.

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 639 kcal per serving

Ingredients

6 ounces - bacon
1 lb - Italian sausage
1 - yellow onion
3 cloves - garlic
1 tsp - Italian seasoning
½ tsp - red pepper flakes
4 - yukon gold potatoes
4 cups - chicken broth
4 cups - kale
1 can - coconut milk
salt and pepper

Instructions

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.
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.
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.
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.

Nutrition