Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Whole30 Zuppa Toscana – Dairy-Free Potato Soup Recipe

ByKristi Barnes
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If you’re searching for a cozy, Whole30-compliant meal that’s packed with flavor, this Whole30 Zuppa Toscana is perfect. Made with creamy coconut milk, savory sausage, and hearty potatoes, it’s a satisfying, dairy-free twist on the classic Italian soup.

Post edited 1/26/20. Please see the notes in the recipe card for details.


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Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Why This Dairy-Free Zuppa Toscana is Perfect for Whole30

  • Whole30 Compliant: Made with Whole30-approved ingredients, including coconut milk instead of heavy cream.
  • Dairy-Free: A creamy soup without the dairy! Coconut milk provides the perfect substitute for cream, adding richness while keeping the dish light and healthy.
  • Packed with Nutrients: Kale and potatoes add vitamins, minerals, and fiber to this delicious dish.

Ingredients for Whole30 Zuppa Toscana Recipe

  • Italian sausage (Whole30-compliant)
  • Coconut milk (full-fat for creaminess)
  • Potatoes (for heartiness)
  • Kale (packed with nutrients)
  • Garlic & broth (for flavor)
Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Step-by-Step Recipe

  1. Brown the sausage: Sauté the sausage in a large pot.
  2. Simmer with broth: Add garlic and broth, allowing flavors to develop.
  3. Cook the potatoes: Add chopped potatoes and simmer until tender.
  4. Add coconut milk & kale: Stir in coconut milk and kale, then cook until wilted.
Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Whole30 Zuppa Toscana – Dairy-Free Potato Soup Recipe

Kristi Barnes
Cozy up to this Whole30 Zuppa Toscana tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you’ll think you’re at Olive Garden (minus the guilt)! You’ll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.
4.96 from 101 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine Italian
Servings 8 servings (about 14 cups)
Calories 325 kcal

Equipment

Ingredients
  

  • 2 tbsp. beef tallow or cooking fat of your choice
  • 1 large onion chopped
  • 1 lb. ground Italian sausage see below for info on Whole30-compliant Italian sausage
  • 3 cloves garlic minced
  • 1 tbsp. Italian seasoning
  • 1 tsp. crushed red pepper or more to taste
  • 8 c. chicken broth
  • 7 medium red potatoes about 2.5-3 lbs., coarsely chopped (peeled or not)
  • 5 oz. fresh kale chopped (about 6-8 cups depending on how firmly packed)
  • 13.5 oz. can coconut milk
  • sea salt and freshly ground black pepper to taste

Instructions
 

  • In a large stock pot or Dutch Oven, melt the beef tallow or cooking fat of your choice over medium-high heat.
  • Add onion and sauté 3 minutes.
  • Add the Italian sausage and cook for 5-7 minutes until browned.
  • Add the Italian seasoning and crushed red pepper.
  • Saute 3 minutes.
  • Add the garlic.
  • Stir for 1 minute until fragrant.
  • Add the chicken broth and potatoes.
  • Bring your soup to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is just barely tender.
  • Add salt and pepper to taste.

Video

Notes

1/26/20 edits: Replaced photos. Added a video. (Subscribe to my YouTube channel!) Updated cook time from 30m to 40m. (After cooking this on an electric cooktop, I believe 40m is more accurate. My gas stovetop tends to come to a boil much quicker.) Switched the order of sautéing the onions and browning the sausage. (Cooking the onions first saves time as they can continue to soften while the meat browns. Also, we don’t overcook the meat, and all those delicious flavors have more time to merge.) Changed the chicken broth from 6c. to 8c. for a “soupier” soup. Adjusted the serving size accordingly. (Number of servings remain the same). 2017 edit: My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, reducee it to 8 oz.

Nutrition

Serving: 13/4 cupsCalories: 325kcalCarbohydrates: 38.9gProtein: 9.7gFat: 16.2gSaturated Fat: 10.8gTrans Fat: 0gCholesterol: 14.4mgSodium: 1076.1mgFiber: 4.4gSugar: 4.5g
Keyword clean eating, coconut milk, copycat recipe, dairy free, kale, olive garden, paleo, whole30, zuppa toscana
Tried this recipe?Let us know how it was!

Don’t forget to Pin this Dairy-Free and Whole30 Zuppa Toscana recipe for later!

Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Other Paleo and Whole30 Soups and Chilis

Soups

Chilis

Commonly asked questions for this Whole30 Zuppa Toscana

Is Italian sausage Whole30-compliant?

It can be. Most of the Italian sausage you find at the big grocery chains are not Whole30-compliant. This goes for many spice blends, most chicken broth, and almost all other processed meats as well. There are some brands out there that are, but you have to check the ingredients list. At the time of this posting, Whole Foods 365 Pork Mild Italian Sausage lists their ingredients as Pork, Water, Sea Salt, Vinegar, Spices (Fennel, Black Pepper), Dehydrated Garlic, Rosemary Extract and Lemon Juice Concentrate.

How long is Zuppa Toscana good for? 

You can store this Whole30 Zuppa Toscana soup in the fridge for 3-4 days. Make a big batch so you can freeze leftovers!

Can you freeze Zuppa Toscana soup? 

Yes. Store this Whole30 Zuppa Toscana for up to ninety days in the freezer for the best flavor. Label the soup with the date you freeze it so you’ll know when it’s expiration is near. Freezer burn is the worst.

Is Zuppa Toscana gluten-free? 

This Whole30 Zuppa Toscana is Whole30-compliant, dairy-free, grain-free and gluten-free.

What does the word Zuppa mean? 

Zuppa Toscana literally means “Tuscan Soup.” For the purpose of this article, we’re talking about Olive Garden’s Zuppa Toscana made predominantly with sausage, potatoes and kale.

Does kale freeze well in soup? 

If you make this Whole30 Zuppa Toscana with the sole intention of meal prepping and freezing, I would recommend not adding the kale until you are ready to eat it if that’s feasible. The kale is a nice, fresh and crunchy contrast to the soft potatoes and crumbled sausage, and I like to leave it barely wilted. However, if you are going for no-fuss meal prep, freezing the kale will still give you the flavor, many of the nutrients and some nice texture.

Do potatoes have gluten? 

Real, whole, fresh potatoes do not contain gluten; however, beware of “potatoes” in any other form you order at a restaurant because you never know what may be added to them. 

Can you freeze soup in Ziploc bags? 

Yes. Allow the soup to cool and ladle evenly into Ziploc freezer bags labeling the bag with the date frozen and squeezing out the excess air. Store flat in the freezer to save space. Be sure to use bags meant for freezer storage.

Can I freeze soup in Mason jars? 

Yes, you can store this Zuppa Toscana in Mason jars. Be sure the soup is cooled before adding it to the jars and make sure to leave extra space it the jars. Liquids expand when they freeze. If there isn’t enough room or if the liquid is too hot, the jars will shatter.

What foods are Whole30-compliant? 

This Whole30 Zuppa Toscana is the perfect meal for anyone looking for a dairy-free, healthy alternative. With a rich, creamy broth and bold flavors, this soup is bound to become a family favorite.

Update 8/12/17:

I’ve gotten a lot of questions about what foods are Whole30-compliant and why some aren’t. I’m so happy to help, but I would definitely recommend reading the Whole30 books if you haven’t already. Knowledge really is power, especially when you’re just trying to make it through the workday and that 3 pm chocolate bar craving hits. You’ll know why you’re feeling the way you are and what you can do to squash it.

If you’re like me, a busy working mom with too much to do to sit down and stop everything to read a book, you should definitely check out Amazon’s Audible program. That’s how I found time to read It Starts With Food, by having it read to me. I love, love Audible.  I just recently purchased Food Freedom Forever with one of my monthly credits, and it’s another winner so far. I listen to it in the car to and from work and also while I’m cooking and doing chores.

A Note on Nutrition Facts

I am not a nutritional expert or medical professional. Nutritional information for my recipes are provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythritol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.

Copyright Notice

Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited. 

Excerpts and single photos may be used provided full credit is given to www.farmsteadchic.com with a link back to the original content.

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163 Comments

    1. Sure! You can follow all the directions up to number 6 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

      Reply

    2. Edited 1/29/20: Sure! You can follow all the directions up through number 7 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

      Reply

  2. I made this soup with my boyfriend last night and we both loved it! We followed all the directions exactly except for adding extra red pepper flakes, which made it hotter than we wanted, but it was still aaaaamazing! I have already shared the recipe with 3 people and added it to my personal recipe collection. Thank you for your food knowledge and for sharing it! Cheers ?

    Reply

    1. I’m so glad you loved it! It’s one of my favorites! I love everything super-spicy, but we have small children so I always have to factor that in. Thank you for sharing. 🙂

      Reply

        1. Almond milk could work but won’t have the fat content that whole fat coconut milk has.
          My sister doesn’t typically like coconut milk either but loved the soup I made with full fat coconut milk. Might still be worth the try…

          Reply

    2. The original Nutpods are Whole30 compliant, really creamy like half and half! That’s what I’m going to use when I make this! Cant wait to try it during my current December Whole30!

      Reply

  5. Loved this! We have a binder of “keeper” recipes in our kitchen and my boyfriend took a bite and said “whoa! I think this is one for the binder!”

    I doubled the red pepper flakes and used half a can of coconut milk that I had in the fridge and filled the rest of the can with unsweetened almond milk. Worked perfectly, and was not coconutty at all. I also used homemade chicken stock. It was amazing, Next time, I will be making a double batch!

    Reply

  6. Loved this recipe. Used bacon grease instead of beef tallow, unfortunately not the healthiest option but it was better than butter. Also used fresh kale and whole milk, it was delicious!

    Just an option for other people.

    Reply

  8. This look really amazing! I am super excited to make this but i live in the Arctic Circle and its pretty hard to find some ingredients. We don’t have frozen kale here but we do have frozen spinach? would that work or will it be weird and soggy haha — thanks!

    Reply

    1. I don’t think the sogginess will be an issue if you just let it cook long enough to wilt. It is going to have a stronger flavor though. It’s definitely worth a try! Let me know how it works out for you! 🙂

      Reply

      1. Updated 1/29/20. As of now, Whole Foods 365 Pork Mild Italian Sausage lists their ingredients as Pork, Water, Sea Salt, Vinegar, Spices (Fennel, Black Pepper), Dehydrated Garlic, Rosemary Extract and Lemon Juice Concentrate.

        Reply

    1. I don’t have one of those yet! It’s definitely on my short list though. From what I’ve read, you should be able to brown the meat, add the potatoes and pressure cook everything and then stir in the coconut milk and kale at the very end. Let me know if you try it! 🙂

      Reply

      1. Updated 1/29/20: I have made this plenty of times in the IP now. Just saute the onions and sausage, spice and garlic as the directions say, add the broth and potatoes, pressure cook and stir in the coconut milk and kale once finished. I use the quick release method.

        Reply

  12. 5 stars
    My boyfriend made this for me for dinner tonight and OMG it was amazing. I think it’s even better than Olive Garden’s version! We will definitely be making this again. Thank you for sharing!

    Reply

  15. This is one of my favorite soups with heavy cream. I don’t notice the difference by substituting with coconut milk. I love it and so does my hubby. It’s a nice change during our Whole30 and it’s a comfort food :). It’s definitely a keeper! Thanks!!

    Reply

  16. Do I need to add any type of milk? I’m dairy free and my daughter has a nut allergy so no coconut milk for her. How can I still make this soup that we both love? Thanks!

    Reply

    1. You can try it without the coconut milk. It just won’t be as creamy. If there’s milk substitute you both can tolerate, I’d recommend using that in place of the coconut milk with a 1:1 ratio.

      Reply

  17. This recipe was a hit! Thank you! I used fresh kale and unsweetened almond milk because it was what I had on hand. The flavor was still great!

    Reply

  20. 5 stars
    Oh my…this is THE most incredible tasting soup ever! And incredibly easy to prepare. Thank you so much for sharing!

    Reply

      1. Edited 1/29/20: Coconut cream works fine too. Just use about 1/3 -1/2 of what the recipe calls for. You can also mix it with water until you get the consistency of coconut milk.

        Reply

  23. Amazing recipe!!!! I love the zuppa Toscano soup at olive garden and this tastes way better. I am currently doing my second round of whole 30 and this recipe will become one of my staples.

    Thanks for posting!!

    Reply

  25. I’m definitely going to be trying this tomorrow! I think the best part is that the only ingredient I have to buy is the kale. Everything else I have on hand (usually I’d have kale but we ate it all up this week). I’m excited and hope it makes it into our regular rotation because we almost always have everything on hand. I plan to write about converting your recipe into a crock pot recipe if that’s okay with you?

    Reply

    1. I love this recipe and actually have an Instant Pot version on my to-do list. I think it’s a wonderful idea! Please give a shout out to the original recipe! ☺☺

      Reply

  26. So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

    Reply

  27. This was great! Made a ton–next time I will cut the recipe in half since it’s just hubby and me. The kale was quite tough–we only have the tough, curly leaf variety here, so perhaps a more tender variety would work better. Might try with spinach next time.

    Reply

    1. So glad you liked it! Yes, it does make quite a bit. I usually freeze some for later. You could try cooking the kale a little longer, or spinach would definitely work if you like a softer texture.

      Reply

  29. a.maze.ing. and so quick and easy! I subbed premade aidell’s smoked chicken chorizo sausage that I just chopped up, and subbed sweet potatoes for the red because that’s what I had on hand. Used the whole can of coconut milk. just delicious. between the coconut milk and the chorizo probably a bit more fat/calories than I’m used to in a meal, but hoping the extra fat keeps me full longer and thus away from the snacks and thus a win-win! definitely a keeper!

    Reply

  30. Hi, I’m considering your recipe for a party. We always take compliant food to share while on Whole30! How many will this serve? Thanks!

    Reply

  31. My friend is doing whole 30 and he let me taste his, I thought it tasted amazing. I substituted a few ingredients to make this vegan, vegetable broth and quorn meatless crumbles. It was just as amazing as my friends version and great for vegan and meat eaters alike. We are not on the whole30 so that wasn’t the main focus but this recipe took the guess work out finding a new tasty dish for our family.

    Reply

  32. You mentioned that there was a slight coconut milk flavor when using the entire can. A couple of hours before I made the soup I added the Italian seasoning and a teaspoon of fennel seed to the coconut milk. I couldn’t taste the coconut at all. Delicious!

    Reply

  35. Wow! This recipe was so amazing and is definitely going in my recipe book. I’m not doing the Whole-30, but I’m doing a similar nutrition program–this was absolutely incredible. Thank you for sharing. Even my soup-hating boyfriend said “I would eat this every single night. It’s amazing!”

    Reply

  36. This is one of my favorite recipes and I’d love to feature it on my blog with a link back! Would you ok using one of your images as well? Can’t wait to add this to my Whole 30 menu next month!

    Reply

  37. I saw this recipe on Pinterest when looking for healthy soup recipes for our meal prep/planning out meals for the week. I saw this recipe and thought it looked fabulous. My boyfriend LOVED it and he went back for seconds multiple times. I can’t wait to eat the leftovers later today. 5 stars, so delicious.

    Reply

  38. OH. MY. GOSH. This recipe is AMAZING! Thank you for making my favorite soup dairy-free! So good. Never thought I would be able to enjoy Zuppa Toscana again. I tweaked mine to what I had on hand with bacon grease instead of beef tallow and almond milk in place of coconut milk. It’s not as creamy as coconut milk would have been but it is deeeeelicious! I followed steps 1-6 in a skillet, then dumped it into a crock pot with the potatoes and broth on low for 6 hours and added the kale and almond milk 30 minutes before lunch. Mmmm….This recipe is too good. I doubt the casual observer would even notice the difference between dairy and almond milk in this recipe. Even my husband liked it (and took some to work for lunch)!

    Reply

  39. I used to LOVE OG’s zuppa toscana, and am so happy I found this recipe. It’s just as good, if not better!! I followed the recipe exactly, but I think I’ll try sweet potatoes next time (next week!!)!

    Reply

  42. Delicious!!Creamy!! Flavorful! Made this tonight and will definitely make again! My daughter asked what was in it and wondered what made it creamy since I’m dairy free and when I mentioned the coconut milk she said she did not taste any coconut. I normally use bagged pre cut kale but what a difference using fresh organic kale. It was only 99 cent for the bunch so will definitely buy that from now on. I did use sweet Italian sausage because I don’t normally love Italian sausage and I wasn’t worried about it being whole 30. Thanks for a great tasty and easy to follow recipe.

    Reply

  43. I really enjoyed this soup. I cut the amount of potatoes in 1/2 as I like my soup more brothy. I used spinach instead of kale. Just preference. Delicious. Making it again today!

    Reply

  44. We love this recipe! However, every time I make it, I am always perplexed why I forgot to get the coconut milk, which results in a last minute run to the store! I just now realized that coconut milk is not listed in the pin where the quick ingredients are listed, hence why I keep forgetting it since I make my grocery list from the pin. Just wanted to make you aware. Every time I make this recipe it is a hit! Thank you for sharing it!

    Reply

    1. How frustrating! I am not able to edit what Pinterest picks up in their recipe card from mine. I was FINALLY able to tweak my wording in my recipe card to where they pick up the coconut milk now. So glad you said something!

      Reply

  45. Totally amazing. Used 8 oz. coconut milk and couldn’t taste it at all. I added 1/2 tsp black pepper and pre-cooked the kale just a tiny bit, just to sweat it a little, but followed the rest of the recipe exactly. Absolutely amazing soup.

    Reply

  46. I made this recipe a bunch while doing W30 earlier this year and have continued to make it again and again. Thanks for the recipe – it’s so delicious!

    Reply

    1. We chatted about this on Facebook, but for the other readers…
      Just don’t let the coconut milk come to a full boil or it will curdle. You will probably have to simmer it longer to cook your potatoes through.

      Reply

  49. I’ve been making this recipe for a while but don’t think I’ve ever left a review! This is practically on weekly rotation in our house. It’s quick, healthy and delicious! My picky five year old likes it and one pot makes enough for two dinners for our family of three. Thanks for a great recipe!

    Reply

    1. Thanks so much for taking the time to review it! I’m so glad your child likes it. Sometimes it’s a feat getting ours to eat (especially soup!), but they don’t complain about this one.

      Reply

    1. Sure! You can follow all the directions up through number 7 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

      Reply

  51. The original Nutpods are Whole30 compliant, really creamy like half and half! That’s what I’m going to use when I make this! Cant wait to try it during my current December Whole30!

    Reply

  52. My boyfriend made this for me for dinner tonight and OMG it was amazing. I think it’s even better than Olive Garden’s version! We will definitely be making this again. Thank you for sharing!

    Reply

  53. This is one of my favorite soups with heavy cream. I don’t notice the difference by substituting with coconut milk. I love it and so does my hubby. It’s a nice change during our Whole30 and it’s a comfort food :). It’s definitely a keeper! Thanks!!

    Reply

  54. This recipe was a hit! Thank you! I used fresh kale and unsweetened almond milk because it was what I had on hand. The flavor was still great!

    Reply

  56. Oh my…this is THE most incredible tasting soup ever! And incredibly easy to prepare. Thank you so much for sharing!

    Reply

  58. So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

    Reply

  59. So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

    Reply

  60. This was great! Made a ton–next time I will cut the recipe in half since it’s just hubby and me. The kale was quite tough–we only have the tough, curly leaf variety here, so perhaps a more tender variety would work better. Might try with spinach next time.

    Reply

  62. a.maze.ing. and so quick and easy! I subbed premade aidell’s smoked chicken chorizo sausage that I just chopped up, and subbed sweet potatoes for the red because that’s what I had on hand. Used the whole can of coconut milk. just delicious. between the coconut milk and the chorizo probably a bit more fat/calories than I’m used to in a meal, but hoping the extra fat keeps me full longer and thus away from the snacks and thus a win-win! definitely a keeper!

    Reply

  63. My friend is doing whole 30 and he let me taste his, I thought it tasted amazing. I substituted a few ingredients to make this vegan, vegetable broth and quorn meatless crumbles. It was just as amazing as my friends version and great for vegan and meat eaters alike. We are not on the whole30 so that wasn’t the main focus but this recipe took the guess work out finding a new tasty dish for our family.

    Reply

  64. This is one of my favorite recipes and I’d love to feature it on my blog with a link back! Would you ok using one of your images as well? Can’t wait to add this to my Whole 30 menu next month!

    Reply

  65. You mentioned that there was a slight coconut milk flavor when using the entire can. A couple of hours before I made the soup I added the Italian seasoning and a teaspoon of fennel seed to the coconut milk. I couldn’t taste the coconut at all. Delicious!

    Reply

  66. OH. MY. GOSH. This recipe is AMAZING! Thank you for making my favorite soup dairy-free! So good. Never thought I would be able to enjoy Zuppa Toscana again. I tweaked mine to what I had on hand with bacon grease instead of beef tallow and almond milk in place of coconut milk. It’s not as creamy as coconut milk would have been but it is deeeeelicious! I followed steps 1-6 in a skillet, then dumped it into a crock pot with the potatoes and broth on low for 6 hours and added the kale and almond milk 30 minutes before lunch. Mmmm….This recipe is too good. I doubt the casual observer would even notice the difference between dairy and almond milk in this recipe. Even my husband liked it (and took some to work for lunch)!

    Reply

  67. Hi! I used one of your recipes in my Whole30 meal plan. If using this recipe is an issue, please let me know and I’ll rework it. Thanks!
    -Melissa

    Reply

  70. Wow! This recipe was so amazing and is definitely going in my recipe book. I’m not doing the Whole-30, but I’m doing a similar nutrition program–this was absolutely incredible. Thank you for sharing. Even my soup-hating boyfriend said “I would eat this every single night. It’s amazing!”

    Reply

  71. We love this recipe! However, every time I make it, I am always perplexed why I forgot to get the coconut milk, which results in a last minute run to the store! I just now realized that coconut milk is not listed in the pin where the quick ingredients are listed, hence why I keep forgetting it since I make my grocery list from the pin. Just wanted to make you aware. Every time I make this recipe it is a hit! Thank you for sharing it!

    Reply

  73. I love this soup! I’ve actually made it so many times I can do it by heart! I’ve tried coconut/almond milk combo- that seems to work the best. I also switched up the Italian seasonings with a Greek mix- so yummy! This is one of my faves, thank you for posting!

    Reply

  74. This recipe is delicious! I’ve made it numerous times over the past couple of years, on or off Whole30, and it’s one of our favorites. I had been using 8 cups of broth and a whole can of coconut milk all along, so I totally agree that your recent recipe edits make the soup so much creamier!

    Reply

  75. Created this recipe at triple the volume for our workplace monthly event, Super Souper Lunch Day. This was a great soup to create. Simple, yet so good.

    Reply

  76. Wow, you have a lot of comments on this recipe! I wondering if you think it would work with ground beef rather than Italian sausage? I want to make this soup but I don’t like Italian sausage!!

    Thank you!

    Reply

  77. I made this recipe for my family last night and it was a huge hit! I’m hoping to make it again for my sister because I know she’d love it but she’s allergic to coconut. Any ideas what the best replacement would be for the coconut milk? Thank you!

    Reply

  78. AWESOME RECIPE. This has been one of my go-to recipes since around 2017/18. Just made it tonight again. Never disappoints. We use Hot Italian Sausage and unsalted butter (not for those of you doing Whole30 though) for the cooking fat. When I was pulling out my ingredients tonight I realized I didn’t have kale, so I used frozen spinach instead. I think I like the kale better, but the spinach worked just fine in pinch. Highly recommend trying this recipe.

    Reply

  79. I am trying to find the recipe card in this blog site and can’t see it anywhere. Went to youtube but there’s no amounts. i’ve made this amazing recipe several times but never wrote it down. Please help because i need this in my life!

    Reply

  80. I am trying to find the recipe card in this blog site and can’t see it anywhere. Went to youtube but there’s no amounts. i’ve made this amazing recipe several times but never wrote it down. Please help because i need this in my life!

    Reply
4.96 from 101 votes (93 ratings without comment)

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