Whole30 Zuppa Toscana - Dairy-Free Potato Soup Recipe
If you’re doing a January Whole30 and craving something cozy that doesn’t taste like “diet food,” this Whole30 Zuppa Toscana is it. It’s a creamy (but dairy-free) Olive Garden–style soup made with compliant Italian sausage, tender potatoes, and kale in a lightly spicy broth—finished with full-fat coconut milk for that classic richness.
Servings: 8 servings (about 14 cups)
Calories: 325kcal
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 or , melt the 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
Tip: If you want a thicker, creamier soup, lightly mash a few potato pieces against the side of the pot before adding the kale.
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 cups | Calories: 325kcal | Carbohydrates: 38.9g | Protein: 9.7g | Fat: 16.2g | Saturated Fat: 10.8g | Trans Fat: 0g | Cholesterol: 14.4mg | Sodium: 1076.1mg | Fiber: 4.4g | Sugar: 4.5g