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zuppa toscana

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    Zuppa Toscana- A dairy and gluten-free version that can be made stove top or in your Instant pot

    January 12, 2019
    Zuppa Toscana- My favorite soup to make at home. Potatoes, sausage and kale.

    Hi friends, if you’re here it’s probaby because you’re hungry! Or a soup lover, same as me! I have to admit, soup is one of my favorite dishes to prepare at home if for no other reason- LEFT OVERS. This soup in particular is my favorite to make at home. I’ll be posting the recipe below as the original form- INCLUDING heavy cream. Please note that you can substitute coconut or almond milk, or additional stock. It really is just as good!

    Personally, I’m trying to cut back on my dairy to see if it helps with some skin issues I’m having, so I figured coconut milk would do just as great of a job. If you like a little bit more of a creamy consistency- just add a little bit of cornstarch (according to the directions on the package) to your cold milk.

    Dairy Free Zuppa Toscana- Can be made stove top or in your instant pot.

    I try to keep these recipe posts short as possible because I know I personally hate when I go to a blog to look for a recipe and the author has written a freakin’ book- like give me the damn recipe already.

    Dairy Free Zuppa Toscana- Can be made stove top or in your instant pot.

    However- I did want to note on this recipe-:don’t add the chopped kale until the very end. The hot soup/steam will help wilt the kale and there is no need to over cook the kale- it will turn brown and yucky. We want it to be bright, fresh and keep its color and some of its form for this soup!

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    Dairy Freem Gluten Free, Healthy Soup version of Zuppa Toscana.

    Zuppa Toscana

    bighairandfoodiefare
    This soup is hearty, flavorful and OH! so easy to make!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Servings 8

    Ingredients
      

    • 1 1/2 lbs ground Italian sausage
    • 1 large white onion chopped
    • 5 cloves fresh garlic chopped
    • 1 bunch green kale deveined and chopped
    • 32 oz. vegetable broth (can sub chicken broth)
    • 1 Tbsp. garlic powder
    • 1/2 Tbsp. Italian seasoning
    • 4 c yellow potatoes (I used Yukon) cubed
    • 1 c heavy cream or sub milk of your choice, thickened with cornstarch if you like (I like coconut!)

    Instructions
     

    • In the  bottom of your soup pot, brown your sausage.
    • Add onion, garlic and seasoning, stir and let simmer to incorporate flavors.
    • Add potatoes and broth, and cover to simmer for an hour.
    • Turn heat off, and let cool until no longer bubbling.
    • Add in your heavy cream, or non-dairy milk.
    • Toss in your kale, stirring to mix. 
    • Serve warm!

    Notes

    This original soup recipe contains heavy cream- but feel free to substitute a non-dairy milk such as almond or coconut- you can even thicken it up with a bit of cornstarch (just follow the directions on the packaging). 
    This recipe’s instructions are stove top- but you can easily create this dish in your instant pot, too- set to manual on high pressure for 5 minutes. Slow release for 10 minutes.. *** For instant Pot- add kale after the steam release and fold in gently. Heat from soup will wilt the kale.
    Keyword HEALTHY SOUP, KALE, SAUSAGE, SOUP, ZUPPA TOSCANA

    I literally at the entire pot of this (with the exception of two bowls) by myself. It makes for great left overs, and I’m guessing your kids may even love it too! What is your favorite at-home soup? Comment below!

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