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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!
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.
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!)
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:
Sausage, Fennel, and White Bean Soup
Whole30 Zuppa Toscana
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Can oat creamer be substituted for nut pods? I have tree nut allergy
I would not recommend oat milk here. I would do heavy cream if you are able to have dairy and if not, unsweetened coconut milk! You may just need to add a bit more salt and lemon juice if using coconut milk.
Would you think substituting cauliflower for the potato’s would work? Trying to make this more keto friendly.
Yes, but it would likely cook closer to 10 minutes since not as dense as the potatoes!
Could you substitute corn starch for arrow root. I realized I ran out of arrowroot
Yes that should work fine here
Hi! Do you have instructions on how to make this in the slow cooker? Thank you!
So warm, cozy, and delicious!
Can this soup be made ahead of time and frozen.
yes, it freezes very well.
This soup is absolutely amazing! There is no lack of richness in adding the non-dairy creamer and I love the addition of the crispy bacon. Once again, Alex produces fantastic recipes! Love it!!
Thank you, Julie!!!
Literally the best soup ever. Been a staple for me for years and never disappoints. 100% would recommend making it!
I thought after multiple years of making this soup I should probably comment! I have made this since 2019. I have tried multiple zuppa Tuscana soup recipes. This is by far the best. It’s simple, great to make for a crowd as it accommodates allergies and absolutely delicious. My husband’s favorite soup I make. It is my first “fall” meal. Love all your recipes and following your sweet family Alex!
Thank you so much for taking the time to leave the review and comment!! xoxo
My go to soup in the fall and winter when I want something hearty. Love that it is dairy free! This is my most recommended soup recipe! Cannot wait for the weather to cool down to make this again