Zuppa Toscana Soup

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free



Prep Time:

15 Minutes

Cook Time:

30 Minutes






Kristina Koslosky


Inspired by Olive Garden, Zuppa Toscana Soup is a cream-based soup with hot Italian sausage, onion, garlic, potatoes, and kale topped with bacon and Parmesan. A hearty copycat soup for the fall and winter months, this is a must-try recipe!


    1 lb. hot Italian sausage
    1 onion
    3 garlic cloves, minced
    3 cups chicken broth
    3 cups allowed milk
    3 tbsp. flour
    3 tbsp. vegan buttery spread
    4 russet potatoes (sub 1 package gnocchi)
    1 tsp. crushed red pepper
    Salt & pepper
    4 cups kale
    1 lb. bacon, cooked and crumbled.
    ¼ cup vegan Parmesan cheese


1. Brown sausage in skillet. Remove sausage and set aside.
2. Cook bacon. Reserve 2 tbsp. bacon grease. Remove rest of grease from pan.
3. Use the same pan and reserved bacon drippings to sauté the onions for 5 minutes or until translucent. Add minced garlic and cook for another minute.
4. Add flour and an equal amount buttery spread. Cook for 2 minutes or so until the flour starts to brown. Slowly mix in allowed milk.
5. Combine cream sauce, chicken broth, sausage, 1/4 of the bacon, crushed red pepper, salt, and pepper. Bring to slow boil then simmer and cook for 15 minutes.
6. Thinly slice potatoes and add to soup. Cook for about 5 minutes.
7. Add the kale to the soup and simmer for an additional 5 minutes.
8. Serve and top with vegan Parmesan cheese and crumbled bacon.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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