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healthy zuppa toscana
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Healthy zuppa toscana

Zuppa toscana is a classic Italian soup made with sausage and potatoes in a creamy broth. This healthy version is gluten free, dairy free and full of flavor. This Olive Garden inspired recipe is a perfect recipe for fall!
Prep Time10 mins
Cook Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: chicken dinner, dairy free, healthy, soup, toscana, whole30, zuppa
Servings: 6
Calories: 466kcal
Author: Molly Thompson

Ingredients

  • 1 lb. hot or regular Italian sausage casing removed
  • 1 tablespoon olive oil
  • 6 cups reduced sodium chicken stock (or bone broth)
  • 1 white onion peeled and chopped
  • 3 cloves garlic chopped
  • 4 russet potatoes cut into 1/2 inch cubes (or 1 head of cauliflower for low carb option)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups kale stemmed and chopped
  • 1 cup coconut cream top of canned coconut milk or can buy cream only
  • 1 tablespoon cornstsrach or tapioca flour optional

Instructions

  • Warm a Dutch oven or 6-quart pot over medium-high hea with 1 tablespoon olive oil. Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.
  • Add the onion and cook over medium heat for 2-3 minutes or until fragrant, then add garlic and cook for another 30 seconds.
  • Add the chicken stock, potatoes (or cauliflower), salt, and red pepper flakes to the sausage and onion. Boil uncovered until the potatoes are fork-tender, about 10 minutes.
  • Add the kale and coconut cream to the soup and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.
  • For a thicker soup, remove ½ cup of the broth from the soup to a small bowl and add 1 tablespoon cornstarch or tapioca flour, mixing well until all lumps are gone. Place mixture back into the soup and allow to cook and boil for 1-3 minutes, until smooth and thickened.
  • Taste and add additional salt and red pepper flakes to taste

Notes

For slow cooker: follow steps 1 and 2 then transfer sausage, onion and garlic to a slow cooker. Add the stock, spices and potatoes to the crock pot and cook on high for 3 hours or low for 5-7 hours. Add cream and kale and mix well for 3 minutes before serving to allow kale to wilt.
For instant pot: select saute mode and cook sauasge, onions and garlic according to steps 1 and 2. Add the broth, potatoes and spices and set to pressure cook/manual on high for 8 minutes. When it’s done, return to saute mode and add coconut cream and kale and cook until wilted, 2-3 minutes.

Nutrition

Calories: 466kcal | Carbohydrates: 52.6g | Protein: 18.3g | Fat: 20.8g | Saturated Fat: 8.9g | Cholesterol: 31mg | Sodium: 1076mg | Fiber: 4.6g | Sugar: 19.3g