Name: Dairy-Free Copycat Zuppa Toscana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 Tbsp Avocado or Olive Oil; 4 cloves Garlic, minced; 2 medium Yellow Onions, diced; 2 lbs Italian Pork Sausage, we like Jimmy Dean Sausage in this soup; 1 tsp Dried Oregano; 1 tsp Dried Basil; 1 tsp Dried Parsley; 1/2 tsp Crushed Red Pepper Flakes, adds just a hit of heat, optional; Sea Salt, to taste; Fresh Ground Black Pepper, to taste; 8 cups Chicken Broth; 1 Bay Leaf; 3 cups Red Potatoes, diced fairly small; 3 cups Baby Spinach, or 1 1/2 cup frozen Spinach/Kale Bland; 1 1/2 cups Unsweetened Plain Almond Milk; Scant 1/2 cup Cassava Flour

Jump to Recipe

Zuppa toscana is a broad term meaning “soup in the style of Tuscany”. Typically, classic zuppa toscana is a soup made from extra virgin olive oil, onion, kale, zucchini, cannellini beans, potatoes, celery, carrots, tomato pulp, salt, powdered chili, toasted Tuscan bread, and Italian bacon.

Paleo Zuppa Toscana

The north American version is typically made with Italian sausage, crushed red peppers, diced onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale. This version is widely known and accepted as the Italian standard. The American reference dish for zuppa toscana has been made famous by Olive Garden. And if you’re living within the guidelines of a Paleo diet, Olive Garden is a no go.

Copycat Zuppa Toscana

This Paleo version is incredibly delicious and fits nicely into your clean way of eating:

Avocado or Olive Oil
Garlic (minced)
Yellow Onions
Italian Pork Sausage
Dried Oregano
Dried Basil
Dried Parsley
Crushed Red Pepper Flakes
Sea Salt
Fresh Ground Black Pepper
Chicken Broth
Bay Leaf
Red Potatoes
Baby Spinach or frozen Spinach/Kale Blend
Unsweetened Plain Almond Milk
Otto’s Cassava Flour

Dairy-Free Copycat Zuppa Toscana

Yield: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2 Tbsp Avocado or Olive Oil
4 cloves Garlic, minced
2 medium Yellow Onions, diced
2 lbs Italian Pork Sausage, we like Jimmy Dean Sausage in this soup
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Crushed Red Pepper Flakes, adds just a hit of heat, optional
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
8 cups Chicken Broth
1 Bay Leaf
3 cups Red Potatoes, diced fairly small
3 cups Baby Spinach, or 1 1/2 cup frozen Spinach/Kale Bland
1 1/2 cups Unsweetened Plain Almond Milk
Scant 1/2 cup Cassava Flour

Instructions

In a large stockpot over medium heat, add the avocado oil. When hot, add the onions and garlic. Saute until fragrant and slightly translucent, about 2 minutes.
Add the sausage and cook until no pink remains. Add the oregano, basil, parsley, red pepper flakes, salt, and pepper. Stir to combine.
Add the chicken broth, potatoes, and bay leaf. Bring to a boil then reduce heat to medium-high heat and gently boil for 15 minutes or until the potatoes are fork-tender. Taste the soup base and add more salt and pepper, if needed.
While the soup is cooking, whisk the almond milk and cassava flour until smooth.
After the potatoes are cooked, add the spinach/kale to the soup. Stir to combine and cook until wilted/thawed. Add the milk mixture and stir to combine, and cook for 1 minute to thicken.
Serve hot. Store leftovers in the fridge for up to a week.

Nutrition Information

Yield 8
Amount Per Serving Calories 430Total Fat 34gSaturated Fat 10gUnsaturated Fat 0gCholesterol 81mgSodium 1659mgCarbohydrates 9gFiber 1gSugar 1gProtein 19g

Nutrition is calculated by a third party and may not be 100% accurate