Gluten Free Zuppa Toscana
This easy zuppa toscana recipe is absolutely delicious. Not only is this gluten free zuppa toscana, but it is also a dairy free zuppa toscana without heavy cream. I chose to make this zuppa toscana with coconut milk and it was absolutely perfect!
Have you ever had zuppa toscana before? I remember ordering it from the Olive Garden a few times in my previous life (AKA before finding out I had a gluten allergy). All of the flavors blend together to form a soup trifecta of savory deliciousness.
The best part too is that this recipe is incredibly clean and if you are trying to do grain free or Whole30/paleo then this gluten free zuppa toscana is perfect for you.
Gluten Free Zuppa Toscana
That’s right, this dairy free zuppa toscana is easily made to be paleo and Whole30 by simply making sure that your broth and sausage is Whole30 compliant.
For a safe broth I like using Kettle & Fire.Â
Soups are the best for winter months, nothing beats it! Our family really enjoys them because they are warm, hearty, healthy and can feed a crowd.
We often enjoy a side salad, some homemade bread, or rolls. Our favorite bread and rolls are in my newest cookbook, 101 Incredible Gluten Free Recipes.
Zuppa Toscana with Coconut Milk
Traditional zuppa toscana is made with heavy cream. If you are ok with dairy and prefer to use heavy cream, then that works great. However, my daughter and I are lactose intolerant, so we opt for coconut milk.
I know many others don’t care for coconut milk, or might have an allergy. In that case I would recommend oat milk. It is also very important to make sure that your plant based milks are original and unsweetened! No one wants vanilla almond milk in their zuppa toscana, yuck!
Zuppa Toscana without Heavy Cream
Heavy cream tends to be really high in calories and saturated fat too, so using a plant based milk in place of it makes it a lot healthier. Zuppa toscana without heavy cream still is packed with all of the delicious flavor!
zuppa toscana with coconut milk
dairy free zuppa toscana
zuppa toscana without heavy cream
 What are the zuppa toscana ingredients?
The zuppa toscana ingredients are not hard to find at all!
- Chicken or Vegetable Broth
- Garlic
- Potatoes
- Ground Sausage, you can use mild or hot depending on your preferences. Traditionally this recipe uses hot, but if your cooking for little kiddos, then mild could be a better option.
- Onion
- Kale
- Salt, Pepper, Parsley, Basil, Marjoram, and Granulated Garlic.
How to make this easy zuppa toscana soup recipe
In a large stock pot on medium heat, heat the oil.
Add the onions and garlic and cook until the onions are translucent about 2-3 minutes.
Add the sausage, cook until browned about 8-10 minutes.
Add stock, water, spices and seasonings. Bring to a boil.
Add the potatoes and bring back to a boil and cook for about 15 minutes, the potatoes should be tender.
Add the kale and coconut milk. Bring to a simmer and cook for an additional 10 minutes. Enjoy!
F.A.Q’s
What can I we use in place of coconut milk?
Any dairy free milk will work, but a thicker one will work best. Cashew and oat are great options. You can also leave it out all together. It won’t be creamy, but it still tastes great without the coconut milk.Â
Can I make this in the Instant Pot?
Yes, to cook it in the instant pot follow the directions of cooking the onions and garlic on sauté mode and then browning the sausage on sauté mode too. Add the seasonings, broth, water and potatoes and cook on high pressure for 10 minutes.Â
Release the pressure and add the kale and coconut milk then cook on high pressure for an additional 2 minutes.
Can you freeze zuppa toscana soup?
Absolutely, just cook according to the directions and then allow it cool down to room temp. Store in a freezer bag. When you are ready to heat it just allow it to thaw and reheat.
Gluten Free Zuppa Toscana
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Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 tbsp minced garlic
- 16 oz ground sausage
- 1 qt chicken stock or bone broth
- 6 cups water
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp marjoram
- 1 tsp granulated garlic
- 6-8 red potatoes sliced thin
- 8 oz kale washed and chopped
- 1 cup coconut milk optional
Instructions
- In a large stock pot on medium heat, heat the oil.
- Add the onions and garlic and cook until the onions are translucent about 2-3 minutes.
- Add the sausage, cook until browned about 8-10 minutes.
- Add stock, water, spices and seasonings. Bring to a boil.
- Add the potatoes and bring back to a boil and cook for about 15 minutes, the potatoes should be tender.
- Add the kale and coconut milk. Bring to a simmer and cook for an additional 10 minutes. Enjoy!
Notes
Nutrition
Need more delicious gluten free soup recipes? I’ve got you covered…
- Gluten Free Lasagna Soup
- Whole30 Hamburger Soup
- Vegetable Soup (Gluten Free and Vegan)
- Easy Chicken and Rice Soup Recipe (gluten free)
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How much coconut milk?
You could add 1/2 – 3/4 cups