Zuppa Toscana is classic soup recipe that you may have seen on the menu at the Olive Garden. Since the Olive Garden is a no-go restaurant for us due to Celiac Disease, we made our own copycat version that's gluten-free, grain-free and dairy-free!
Gluten-Free Zuppa Toscana Soup
Zuppa Toscana is one of the Olive Garden's most popular soups and there are many copycat recipes floating around out there. In our homemade verison we chose the simplest ingredients, and it's naturally gluten free! Add in a little plant-based milk at the end for a creamy dairy-free option.
Throughout our gluten-free journey, I've come to love creating "copycat" recipes from our favorite restaurant meals. A couple of our favorites are Gluten-Free Orange Chicken and Asian Chicken Lettuce Wraps
What ingredients do I need to make this Zuppa Toscana Soup?
Zuppa Toscana is a simple & comforting soup with huge flavor! Made with crumbled Italian sausage, tender potatoes, broth & healthy kale. Here's what you'll need:
- Italian Sausage. If you like some spice, use a mixture of mild & hot sausage and sprinkle in ¼ to ½ teaspoon of red pepper flakes.
- Baby Red Potatoes
- Kale
- Broth. Chicken or vegetable broth work well. I love to make my own and you can see how to do that here.
- Onion
- Garlic
- Oregano
- Salt & Pepper
For a creamy, dairy-free version, add ½ to 1 cup of your favorite unsweetened plant based milk. I love using Nutpods original dairy-free creamer in savory recipes- it's the perfect substitute for half/half! I would avoid anything coconut flavored as it will give the soup a different taste.
How to make this easy Zuppa Toscana Soup Recipe
I've included directions for both the instant pot and slow cooker, so no matter what cooking method you prefer, we've got you covered!
Let's eat!
Instant Pot Zuppa Toscana Soup
Ingredients
- 1 lb. Italian Sausage If using links, remove casing or buy bulk ground sausage
- 1 tablespoon oil
- 1 small onion diced about 1 cup
- 3 cloves garlic minced
- 1-½ lbs. baby red potatoes cut into small chunks I left the peels on
- 6 cups broth
- 1 teaspoon oregano
- ½ teaspoon salt more to taste
- ground black pepper to taste
- 2-3 cups packed kale coursely chopped
- Optional : ½ cup unsweetened plant based milk or coconut cream
Instructions
Instant Pot
- Hit the saute button on the Instant Pot and add 1 tablespoon oil & sausage.
- Break sausage into small pieces, stirring often until browned.
- Add onions and garlic stirring frequently so not to burn the garlic.
- Hit cancel(if the saute feature hasn't turned off yet). Add the broth, potatoes and seasonings making sure there is enough broth to cover the potatoes.
- Place the lid on, close the valve to seal, and cook for 5 minutes on high pressure.
- Slow release pressure for another 5 minutes and then turn the valve to release the rest of the pressure.
- Once pressure is fully released, remove the lid and stir in the kale. If not serving immediately, stir in the kale when ready to serve.
- At this point you can add in your milk of choice to make the soup creamier or leave as is!
Slow Cooker
- Heat a large stovetop skillet over med/high heat and add 1 tablespoon oil.
- Add the sausage and onions until the sausage is browned and onions are translucent.
- Add the garlic, stirring constantly(garlic burns easily!) for 2-3 minutes. Remove from heat.
- Place sausage mixture into a crockpot long with the broth, potatoes and seasonings. Make sure potatoes are covered compeletely with broth.
- Cook on low 6-7 hours or high 3-4 hours.
- Stir in kale when ready to serve and add in milk, if using.
Notes
If you like some spice, use a mix of hot and mild sausage links or add some crushed red pepper flakes!
Looking for more soup recipes? Check out these favorites!
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