Easy Zuppa Toscana (Gluten-Free, Dairy-Free)

This copycat Olive Garden Zuppa Toscana soup is hearty and comforting, and is perfect comfort food for the colder months. Serve this flavorful Italian-inspired soup with toasted garlic bread for a main dish, or as an appetizer. Totally gluten-free and dairy-free too!

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What is Zuppa Toscana?

‘Zuppa Toscana’ literally translates to ‘Tuscan soup’ in Italian, and this Italian-inspired soup is very popular across the United States, and has also become as signature item at the Olive Garden restaurant chain.

A family favorite, this hearty, flavorful soup brings together beautiful Tuscan flavors – tender potatoes in a creamy broth flavored with Italian sausage and kale (bonus if you serve it with crusty bread!), making it a delicious savory meal for sweater weather!

Today, we’re making a copycat version of Olive Garden’s Zuppa Toscana, but with a slight twist – this homemade version is both gluten-free and dairy-free!

Why This Recipe Works:

• Simple Ingredients: The main ingredients for making this easy zuppa toscana soup recipe are easily accessible at the local grocery store (nothing complicated required!).
• Easy to Make: This Tuscan soup is ready in just 45 minutes, and it comes together very easily!
• Totally Gluten-Free & Dairy-Free: The best part is that this Tuscan soup recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free zuppa toscana recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Italian Sausage: Since ‘Zuppa Toscana‘ literally means Tuscan soup, we’re using Italian pork sausage to emphasize the Italian inspiration for this soup. However, if you don’t have Italian sausage, feel free to use whichever type of pork sausage your have on hand. If you are Celiac or gluten-intolerant, make sure to use gluten-free sausage.
• Olive Oil: I like using extra virgin olive oil, but go ahead and use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc.).
• Chicken Broth: Homemade chicken broth or chicken stock will work. I recommend using low-sodium chicken broth as the Italian sausage is already very flavorful, and you can always add more salt according to taste later.
• Veggies: The main vegetables used for traditional Zuppa Toscana include onions (white onions or red onions will work), garlic, potatoes and kale, so make sure you add them in.
• Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
• Dried Herbs: I used a mix of dried herbs (including dried oregano, dried basil, and dried thyme). However, feel free to use other types of dried herbs you enjoy, such as rosemary, etc.

How to Make Zuppa Toscana (Step by Step):

1. Cook Sausage

Heat up 1 tablespoon of oil a large skillet and cook the ground Italian sausage, breaking up any large pieces with a spatula. Stir to cook evenly. Remove from heat after 7-8 minutes.

2. Fry Onions

In a large saucepan or medium pot, sauté the diced onion in the remaining 1 tablespoon of oil for 3-4 minutes, then add the garlic and fry for 1 more minute.

3. Add Broth, Cream, Potatoes, Spices & Herbs

Pour in the chicken broth, dairy-free cream, diced potatoes, salt, ground black pepper and dried herbs. Bring the ingredients to a boil before reducing heat to low and simmering for 20 minutes.

(Note: If the liquid has dried up too much, add an additional ½ cup to 1 cup of water.)

4. Test Potatoes for Doneness

Check the potatoes for tenderness.

5. Add Sausage and Kale

Add the cooked sausage and kale leaves, then cook for another 5 minutes before turning off the heat.

6. Garnish and Serve

Divide the the Zuppa Toscana soup evenly between 4 bowls, then garnish with bacon bits, dairy-free parmesan and fresh herbs (optional) before serving.

Dish by Dish Tips/Tricks:

• Type of Sausage: Italian sausage is typically used (mild Italian sausage, sweet Italian sausage, or spicy Italian sausage will work depending on which you prefer), but if you don’t have that, feel free to use whichever type of ground sausage you like.
• Optional Seasonings: To add more heat, feel free to sprinkle some red pepper flakes or ground paprika.
• Storing: To store, place the leftover Zuppa Toscana in an airtight container and store in the refrigerator for up to 3 days. Reheat over the stovetop until hot before serving.
• Serve this Comforting Soup With: I like eating this hearty soup alongside garlic bread, a slice of our favorite artisan no-knead bread, or breadsticks!

Other Gluten-Free Soup Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Zuppa Toscana (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This copycat Olive Garden Zuppa Toscana soup is hearty and comforting, and is perfect comfort food for the colder months. Serve this flavorful Italian-inspired soup with toasted garlic bread for a main dish, or as an appetizer. Totally gluten-free and dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup gluten-free ground Italian sausage (approximately 5 ounces)
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1/2 cup dairy-free heavy cream
• 2 small potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried herbs (oregano, basil, thyme)
• 2 cups kale
• Water, if needed

Cook Mode Prevent your screen from going dark

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Instructions

1. Cook Sausage: Heat up 1 tablespoon of oil a large skillet and cook the ground Italian sausage, breaking up any large pieces with a spatula. Stir to cook evenly. Remove from heat after 7-8 minutes.
2. Fry Onions: In a large saucepan or medium pot, sauté the diced onion in the remaining 1 tablespoon of oil for 3-4 minutes, then add the garlic and fry for 1 more minute.
3. Add Broth, Cream, Potatoes, Spices & Herbs: Pour in the chicken broth, dairy-free cream, diced potatoes, salt, ground pepper and dried herbs. Bring to a boil before reducing heat to low and simmering for 20 minutes. (Note: If the liquid has dried up too much, add an additional ½ cup to 1 cup of water.
4. Test Potatoes for Tenderness: Check the potatoes for tenderness.
5. Add Sausage and Kale: Add the browned sausage and kale, cook for another 5 minutes and turn off the heat.
6. Garnish and Serve: Garnish with fried bacon bits, dairy-free parmesan and herbs (optional) before serving.

Notes

Italian Sausage: Since ‘Zuppa Toscana‘ literally means Tuscan soup, we’re using Italian pork sausage to emphasize the Italian inspiration for this soup. However, if you don’t have Italian sausage, feel free to use whichever type of pork sausage your have on hand.

Olive Oil: I like using extra virgin olive oil, but go ahead and use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc.).

Chicken Broth: Homemade chicken broth or chicken stock will work. I recommend using low-sodium chicken broth as the Italian sausage is already very flavorful, and you can always add more salt according to taste later.

Veggies: The main vegetables used for traditional Zuppa Toscana include onions (white onions or red onions will work), garlic, potatoes and kale, so make sure you add them in.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Dried Herbs: I used a mix of dried herbs (including dried oregano, dried basil, and dried thyme). However, feel free to use other types of dried herbs you enjoy, such as rosemary, etc.

Storing: To store, place the leftover Zuppa Toscana in an airtight container and store in the refrigerator for up to 3 days. Reheat over the stovetop until hot before serving.

• Prep Time: 5 mins
• Cook Time: 45 mins
• Category: Soups
• Method: Stovetop
• Cuisine: Western