This easy, one-pot Zuppa Toscana soup is a copycat recipe for Olive Garden’s popular soup. Made with Italian sausage, kale and coconut cream, this soup is dairy-free, hearty and so comforting!
Add oil to a dutch oven or large pot and heat over medium heat. Once hot add onion and salt and sauté for 6-7 minutes until fragrant and translucent. Add garlic and sauté for 1-2 more minutes.
Add sausage, Italian seasoning, black pepper and red pepper flakes and cook for about 10 minutes until sausage is cooked through and browned, breaking it up with a wooden spoon as it cooks.
Add potatoes, broth and coconut cream. Bring mixture to a boil then reduce to a simmer and cook uncovered for about 25-30 minutes until potatoes break down slightly and are fork-tender.
Add kale and simmer for about 5 more minutes until kale is wilted.
Serve hot topped with bacon and Parmesan, if desired.