A quick, delicious, and dairy-free rendition of the Olive Garden famous soup.
This dairy-free version of the classic Italian-inspired soup is everything you love about the original… it is flavorful, hearty, and delicious. The combination of tender potatoes, Italian sausage, and fresh kale, makes the perfect bowl of satisfying comfort. Whether you’re lactose intolerant, or simply looking to cut back on dairy, this recipe delivers the flavor you want with a healthier twist. It is quick and easy to prepare, making it a great option for a weeknight dinner. With only a few wholesome ingredients you too can whip up this delicious dairy-free Zuppa Toscana. Let me know what you think in the comments below.
Simple Ingredients to make Zuppa Toscana (Dairy-Free):
- bacon
- Italian Sausage
- onion
- garlic
- Italian Seasoning
- salt and pepper
- Yukon Gold Potatoes
- chicken broth
- kale
- Nutpods Unsweetened Creamer (my favorite dairy-free creamer)
Zuppa Toscana (Dairy-Free)
Ingredients
- 6 bacon slices, chopped
- 1 lb mild Italian sausage
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp Italian Seasoning
- 1 tsp salt
- .5 tsp pepper
- 6 medium, Yukon gold potatoes, cut into chunks
- 6 cups chicken broth
- 6 cups kale, roughly chopped
- 1 cup unsweetened Nutpods creamer
Instructions
- Set a large pot or Dutch oven over medium-high heat. Add bacon and cook while stirring until browned (about 5-6 minutes). Remove and set aside.
- Remove bacon grease. Add Italian sausage and cook until browned while breaking it with a wooden spoon. Remove and set aside.
- Add onion and garlic and saute until soft (about 5-6 minutes). Add potatoes, broth, Italian Seasoning, salt, pepper, cooked sausage, stir and cover.
- Bring to a low boil, cover, and cook for 15 minutes or until potatoes are tender. Add Nutpods creamer or milk of choice, kale, and stir.
- Continue to cook on low for 5 minutes. Serve immediately and enjoy.
