You are here: Home / / Dairy-Free Zuppa Toscana Recipe (Gluten-Free )
Jump to Recipe·Print Recipe
This Olive Garden Copycat Zuppa Toscana is made with spicy, gluten-free Italian sausage, potatoes, kale, and a creamy broth, it’s a delicious and satisfying meal. You’ll love how simple it is to make, and I’ve included cooking directions for the Instant Pot and Slow Cooker. Be prepared for everyone wanting seconds of this delicious, heart-warming soup. For more delicious hearty soups, try my Gluten-Free Vegetable Soup and my Gluten-Free Stuffed Pepper Soup.
Jump to:
- Ingredients
- Instructions
- More soup recipes you’ll love:
- Dairy-Free Zuppa Toscana (Gluten-Free)
- You may also like
Ingredients
- olive or avocado oil
- gluten-free Italian sausage, casings removed
- garlic, minced
- onion, chopped
- dried oregano
- russet potatoes, chopped – no need to peel
- gluten-free chicken broth
- red pepper flakes
- salt & pepper
- kale, half a bunch
- coconut milk, canned and stirred
Instructions
Slow-cooker instructions:
- In a large skillet, fry the Italian sausage for 5 minutes, chopping it while it cooks to get it crumbly.
- Add in the garlic, onion, oregano, and red pepper flakes, and cook for another 2-3 minutes.
- Drain any excess fat and place the sausage mixture in a slow cooker.
- Add chopped potatoes, chicken broth, salt, and pepper.
- Cook on high for 4 hours, and then add in chopped kale and coconut milk. Replace the lid and cook on low for 15 more minutes.
- Serve. Season with more red pepper flakes, salt, and pepper to taste.
Instant Pot instructions:
- Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Stir frequently and crumble the sausage as it cooks until lightly browned about 5 minutes. If there is any excess fat drain it off.
- Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stir frequently until the onion is cooked, about 3 minutes.
- Add in the chopped potatoes, chicken broth, salt, and pepper.
- Press the manual setting to set the timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.
- Stir in the kale and coconut milk and let heat through for 2-3 minutes.
- Serve. Season with more red pepper flakes, salt, and pepper to taste.
More soup recipes you’ll love:
- The Best Gluten-Free Lasagna Soup Recipe (Dairy-Free)
- Creamy White Chicken Chili (Dairy-Free)
Dairy-Free Zuppa Toscana (Gluten-Free)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 9 reviews
- Author: Robin Brookshire
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Diet: Gluten Free
Description
Delicious Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with directions for Instant Pot and Slow-Cooker.
Ingredients
Scale
- 1 tablespoon olive or avocado oil
- 1 pound gluten-free Italian sausage, casings removed
- 5 garlic cloves, minced
- 1 medium onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 4 russet potatoes, chopped
- 6 cups gluten-free chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ bunch kale, stems removed and torn into bite-size pieces
- 1 13.5 oz can coconut milk, stirred
Instructions
Slow-cooker Instructions:
- In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.
- Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.
- Drain any excess fat and place sausage mixture in a 6-qt. slow-cooker.
- Add chopped potatoes, chicken broth, salt, and pepper.
- Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.
- Serve with additional red pepper flakes if desired.
Instant Pot Instructions:
- Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Chopping while it cooks to crumble the sausage until lightly browned about 5 minutes. If there is any excess fat drain it off.
- Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.
- Add in the chopped potatoes, chicken broth, salt, and pepper.
- Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.
- Stir in the kale and coconut milk and let heat through for 2-3 minutes.
- Serve. Season with more red pepper flakes, salt, and pepper to taste.
You may also like
- Gluten-Free Swedish Meatballs (Dairy-Free)
- Gluten-Free Chicken Fried Steak with Dairy-Free Gravy
- Easy Gluten-Free Bread Recipe (One Bowl)
Reader Interactions
Comments
Amber
Do you think it would be any good if I substituted the sausage with ground beef? Just curious.
See AlsoRoasted Beetroot Salad with Goats Cheese & WalnutsHungryroot Review: My Honest ExperienceHow Sourdough Bread is Good for Gut HealthGluten Free Chicken and Dumplings - Fed & FitReply
MamaShire
You could definitely use ground beef. I would add some additional seasoning to it though, like Italian seasoning and a little fennel. That will help bring out the flavor.
Reply
Laura
Would this freeze well?
MamaShire
Yes, make sure it’s completely cooled before freezing.
Heather
Tried this soup tonight and it was so tasty! Didn’t miss the dairy at all and I couldn’t tell it had coconut milk! Yum! Thank you for sharing ☺️
Reply
MamaShire
I’m so glad you enjoyed it!
Emily
This pleased everyone in our family, even a couple of super picky eaters who usually don’t go for kale or onions (or soup really at all). Definitely a keeper! Thanks!
Reply
Heather
Best soup EVER! I love Zuppa Toscana but since cutting out dairy I’ve had to avoid it…this recipe is absolutely perfect and tastes just like the traditional version. It’s also one of the easiest recipes ever–I make it all the time. Thank you for sharing!
Reply
MamaShire
I’m so glad you enjoyed it!
Joe
We just made this and the potatoes were not close to done. I am not sure if another 2 hours on low would have done it. It probably needed 4 hours on high or potatoes that were boiled ahead of time. We are quite disappointed.
Reply
MamaShire
Thanks for letting me know. My apologies to you. It definitely needs to be on high. I will update the post and double-check for any other issues with it.
Reply
KD
This does not fit into a 4qt crockpot.. which I learned the hard way. Left out a potato to save some room. Will most likely have to transfer half into a soup pot then add the kale and coconut milk. Hope it turns out well??♀️
Reply
Nina
This soup is absolutely delicious! We used a mix of mild and spicy Italian sausage and it gave it a great kick!
Reply
MamaShire
So glad you enjoy this and the spicy Italian sausage sounds great!
Reply
Melissa
Super yummy! Wondering how much a serving size is? Had to use spinach instead of kale bc of a husband purchase error lol. Also good!
Reply
MamaShire
Yes, I think spinach is an excellent choice too! 🙂 Serving size is “around” 1 1/2 cups. But it can always differ depending on who you’re serving, some people need a big serving and others don’t.
Reply
Chris Ann
Which coconut milk? Unsweetened full fat?
Reply
MamaShire
Yes, full-fat regular coconut milk.
Reply
Madison
This has become our favorite recipe! I’m recently dairy free (sad!) and my boyfriend is gluten-free so it’s tough to find easy, tasty recipes to fit both of our allergies but this checks all the boxes. Highly recommend!
Reply
MamaShire
Oh, I’m so glad it checks your boxes and that you can both enjoy it! Food allergies can be a bear.
Reply
Lisa
I have a 3qt instant pot what are the adjustments I need to make.
Reply
MamaShire
I would not recommend the 3-quart instant pot for this. It would be too small.
Reply
Claudia
Absolutely delicious! I was worried about the coconut milk, and there was a slight coconut flavor but no where near as poignant as I would have thought, I am sure the mild coconut flavor was all in my head because no one else commented on it or even knew!
Reply
MamaShire
Oh, that’s wonderful! It’s surprising how the flavor of coconut milk can disappear with savory seasonings.
Reply
KT
I was concerned about the coconut milk, but it was delicious! So glad I came across this version!
Reply
MamaShire
So glad you enjoyed it!
Reply
Melissa
Hi!
Can I make this with dairy? If so, what do you suggest to substitute coconut milk with? My husband is only gluten free but can have dairy.Reply
MamaShire
You can use about 1 cup of heavy whipping cream.
Reply
Geri
I made this on top of the stove and it tuned out so delicious. The only used bulk sausage and skipped the oil.
Reply
Shannon Fuller
Do you think you can make this with just broth and no coconut cream. No cream at all?
Reply
MamaShire
Yes, that would work. You could also substitute with almond or cashew milk if you’re wanting to avoid coconut.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
