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Bringing back another childhood staple, a Whole30 Zuppa Toscana copycat rendition of Olive Garden’s delicious soup. The only thing that I am missing is the endless breadsticks and salad!

Whole30 Zuppa Toscana

Growing up in Celina, Texas, my friends and I would always drive up to Frisco (the closest city to us) so that we could dine at Olive Garden together and carb load on *all the yummy things*.  In fact, when I ran Cross Country back in the day, Olive Garden was our day before meal of choice when we went to big meets out of town. Our Coach would take us to Olive Garden so we could feast before we’d run our little hearts out the next day. We loved it. 

Whole30 Zuppa Toscana

Being the soup lover that I am, I loved getting the Zuppa Toscana as my appetizer, even as a child. I loved it’s rich, creamy broth with the chunky potato and sausage filling. It’s one of those soups that really, in fact, is a true full meal. 

Here in this Whole30 Zuppa Toscana recipe, I’ve recreated one of my childhood favorites while also keeping it Dairy-Free and Gluten-free. It’s still simple to make and just as satisfying as my teen years. The flavor from the ground sausage really does all the talking along with the rich and creamy texture of the soup (by thickening it with Arrowroot flour + using dairy-free creamer!)

Whole30 Zuppa Toscana

I think this is going to be a total crowd-pleaser and I hope you guys enjoy it as much as me and my family!

For other soups and stews, check out this recipe round-up. Plus, be sure to try my Sausage, Fennel, and White Bean Soup and Tuscan Ribollita Soup!


Whole30 Zuppa Toscana
5 from 75 votes

Whole30 Zuppa Toscana

A whole30 rendition of the popular soup served at Olive Garden.
Prep: 10 minutes
Cook: 30 minutes
Servings: 4 people

Ingredients 

  • 2 strips bacon, diced medium
  • 1 cup yellow onion, finely diced
  • 1 lb hot Italian sausage (if you buy it in the links, you can remove from casing) (chicken or turkey sausage is okay to use, also!)
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp arrowroot flour
  • 32 oz. carton of chicken broth
  • 1 tsp Italian seasoning
  • 2 cups peeled russet potatoes, cut into 1/2-inch cubes
  • 4 cups chopped lacinato kale, ripped from stem (or one bunch)
  • 1 cup Nut Pods Original Dairy-Free Creamer
  • 1 tbsp nutritional yeast
  • 2 tbsp lemon juice (or the juice of 1 lemon)

Instructions 

  • Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
  • Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
  • Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
  • Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
  • When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
  • Serve in bowls topped with the cooked bacon bits. Enjoy!

Nutrition

Calories: 577kcal, Carbohydrates: 27g, Protein: 23g, Fat: 42g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 1239mg, Potassium: 903mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2346IU, Vitamin C: 37mg, Calcium: 193mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people
Calories: 577


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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158 Comments

  1. At the last step when I include the cream, lemon & nutritional yeast tiny little balls created at the top layer of the soup. I think it was grease but it’s the whole top layer. I’m wondering what caused it and how to avoid in the future for a creamer consistency and texture. Thank you.

    1. the other thing it could be is that your milk was too cold, and when it hit the hot soup it curdled a bit. Make sure it’s left out at room temp before stirring in. Some nutpods are from pantry, some in the fridge- i usually use mine directly out of the pantry.

  2. 5 stars
    So good! I used spicy Italian chicken sausage and half cream/half milk because that’s what I had on hand. Thanks for another great soup to put in our rotation.

  3. 5 stars
    This soup is soooo yummy and filling. My whole family loved it.
    The only thing I changed was I used 1/2 hot sausage & 1/2 mild. That was perfect for my family!

  4. 5 stars
    On rotation during the cold months! So good… and a great meal to take to a friend who may be under the weather.

    1. Just updated to include nutritional info! Please note this is an automated calculation so should be used as an estimate.