Zuppa Toscana Soup

4.58 from 7 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: Italian

Servings:

Author: Brittany Mullins

Ingredients

1 Tablespoon olive oil
1 medium yellow onion chopped
1 teaspoon salt plus more to taste
6 large garlic cloves minced
1 pound sweet/mild or hot Italian sausage or Italian chicken sausage
1 ½ teaspoons Italian seasoning
½ teaspoon black pepper plus more to taste
¼-½ teaspoon red pepper flakes
4 cups gold potatoes or russet potatoes chopped in half then in 1/2 in chunks – about 4-5 medium potatoes
4 cups chicken broth or chicken bone broth plus more as needed
1 13.5 oz can coconut cream or coconut milk
4 cups curly kale de-stemmed and chopped
Cooked bacon for topping (optional)
freshly grated parmesan cheese for serving (optional)

Instructions

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.

Notes

Storage: Store the soup in an airtight container in the fridge for up to 4 days—it tastes even better as the flavors develop! For longer storage, freeze in a freezer-safe container for up to 1 month, but keep in mind the potatoes may get a bit mushy. Thaw overnight in the fridge and reheat on the stove when ready to enjoy.

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