What’s the best type of deal a cow can get?
…DAIRY-FREE. 🐄
I know what you’re thinking… How in the world is there a dairy-free Zuppa Toscana? Is that even possible? I nearly jumped out of my seat when I saw that the magical brand Silk created a dairy-free alternative to heavy whipping cream—and yes, it doesn’t change the flavor at all! I was so grateful to find it.
This bad boy is packed full of flavor and goodness—it’s my go-to dish, and my friends always rave about it. Honestly, after this, you won’t want to go back to the sad little Zuppa from Olive Garden. Believe me.
So here we go—let’s get to the meat and potatoes… literally.
THE GOODS – Ingredients 🧂:
- 5 strips thick-cut bacon (add more if you’re doubling the recipe!)
- 1 lb ground Italian sausage (I like using HOT for extra flavor)
- 1 medium sweet onion, diced
- 5 cloves garlic, minced
- 2 cups chicken broth (one tall container)
- 1 chicken bouillon cube, cooked with water (adds deeper flavor!)
- 3 medium russet potatoes, sliced then halved
- ¼ tsp each: Italian seasoning, rosemary, paprika
- Salt & pepper to taste
- 1 small bunch kale, chopped, stems removed
- 1 cup heavy whipping cream (or Silk Dairy-Free for a no-dairy version)
THE ACTION – Instructions:
- Bake the bacon: Cook bacon in the oven at 400°F for about 15 minutes (until mostly done but not too crispy). Drain on a paper towel (to keep the excess grease from going into the soup) and chop into bits.
- Brown the sausage: In a large pan, cook sausage until fully browned. Drain all grease really well—this keeps your soup from getting super oily.
- Prep everything: While bacon and sausage are cooking, dice the onion, slice the potatoes, mince the garlic, chop the kale, and cook the bouillon cube in water.
- Sauté the onion and garlic: In your soup pot, cook diced onion in olive oil until soft (about 3-4 minutes). Add garlic and cook another minute.
- Build the soup: Add chicken broth, bouillon water, bacon bits, sausage, potatoes, and all seasonings to the pot. Stir and bring to a light boil.
- Simmer it down: Let cook for 10–15 minutes until the potatoes are tender.
- Make it creamy: Add the heavy cream (or dairy-free alternative) and chopped kale. Simmer for 5 more minutes until the kale is soft. ENJOY!
🥄 E Voilà!
That’s it! A warm, hearty bowl of Zuppa Toscana perfect for cozy nights or make-ahead lunches. Just a heads-up: potatoes can get a little soft when reheated, so it’s best enjoyed fresh or within a day or two. 🥔
Your whole fam will be raving—trust me.
Tried this recipe? Drop a comment and let me know how it turned out! 💬
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Awesome
Awesome! Love it!