Zuppa Toscana literally means “Tuscan Soup”. It’s a rich, hearty meat and potato meal with plenty of greens and nourishing broth. So, let’s get to it! Here is my version of Zuppa Toscana (with Dairy Free Option).
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Zuppa Toscana (with Dairy Free Option):
This beautiful, traditional Zuppa Toscana is made with thick cut bacon, Italian Sausage, new potatoes, onion, curly kale, chicken broth and sweet organic cream…or for my dairy free friends, a non dairy option! If dairy does not agree with you I recommend subbing with coconut “cream”, it’s a thick, creamy dairy alternative that tastes great in soups. Now notice I said coconut cream, not coconut milk. Coconut cream is much thicker than the milk, which will make a big difference to the recipe.
Keep it Mild or Heat it Up!
For those that prefer less heat, sweet or mild Italian sausage is a great choice. A pinch of red pepper flakes is all you need to strike the perfect balance. BUT if you like your soup with some heat, then using hot Italian Sausage is the way to go!
Love Soup and Want More Recipes?
Try my Easy Chicken and Rice Soup, Mexican Meatball Soup, or Creamy Butternut Squash Soup!
The Recipe: Zuppa Toscana (with Dairy Free Option)
What you need: a Dutch oven or heavy pot, a good knife, crushed red pepper flakes and a microplane to grate garlic and parmesan.

A traditional Tuscan meat and potato soup
- 5 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 pound sweet, mild or hot Italian sausage, casings removed (the heat is up to you!)
- 2 pounds baby gold potatoes, unpeeled and cut into 1/2-inch cubes
- 3 cloves garlic, peeled and minced or grated
- 1 medium white onion, diced
- Pinch of crushed red pepper flakes (if using spicy sausage, please omit)
- sea salt and freshly ground black pepper , to taste
- 6 cups good quality chicken broth
- 1 bunch curly kale, stems removed, leaves chopped (makes about 5-6 cups)
- 1 cup heavy cream (for dairy free use coconut cream)
- 1 teaspoon white wine vinegar (or champagne vinegar, or white balsamic)
- freshly grated parmesan for garnish (optional)
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Cut bacon and squeeze sausage out of casings, set aside. Place a large Dutch oven or stock pot on medium heat and cook bacon until crispy (6-7 minutes) While bacon cooks prep potatoes and garlic.
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Place bacon on a plate lined with paper towels. Add sausage to pot and cook using a spatula or wooden spoon to break into pieces. Cook until no longer pink (about 7 minutes) While sausage cooks, chop onions and kale.
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When sausage is ready scoop out and place on paper towels with the bacon.
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Add potatoes, garlic and onion to the pot with drippings and cook, stirring occasionally, until slightly soft (6 to 8 minutes) Add a pinch of red pepper flakes (skip if using spicy sausage), add 2-3 pinches sea salt and freshly ground pepper.
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Pour in chicken broth and bring to a boil, turn down to a simmer and cook until potatoes are just soft (about 10 minutes, check frequently, you don't want them to get mushy)
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Add the kale, cream, bacon and sausage to pot and bring to a simmer. Cook until the kale is tender, stirring occasionally for another 5-6 minutes. Stir in the vinegar, taste and adjust seasonings as desired. Ladle into bowls, garnish with freshly grated parmesan if desired.
MAY I PLEASE ASK A LITTLE FAVOR?
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thanks
I made this without the dairy or substitute and it was delicious! I might leave the salt out next time as it was a little too salty. Otherwise, excellent!!
Great! I am so glad you liked it, but leaving out the cream would be why it was too salty, so good idea to cut it back next time:) Thanks for commenting!
recipe was delicious! the only downside was i used almond milk creamer and the smell was just too overpowering. other than that, the taste was great.
Thanks Salika! I am so glad you liked it. Good to know about your experience with the almond milk. I use coconut creamer with no problem.
I recently made this on a cold, rainy day and it was so comforting! I was worried about using the coconut cream so I used 1/2 coconut cream and 1/2 greek yogurt which worked beautifully. The depth of flavor from the cream and the bacon, made this a 10 out of 10! Definitely going into my soup rotation for winter.
Nice! That sounds like a great combo.
Wow! This was fantastic!! I used the coconut cream option, some red pepper and it was delicious. Thank you so much for the non-dairy option.
You are so welcome Gordon!
Tasty, and appreciate the dairy free option. But as someone who follows recipes to the letter I feel like there was a step missed re: draining the fat.
Hi Beth. I usually don’t drain the fat because it adds flavor. If you wish to drain it, feel free!
I’ve made this twice now that it is soup season and it’s a hit with the family! Delicious with the coconut cream alternative as we have a dairy allergy in the fam.