Easy Instant Pot Zuppa Toscana Soup (Olive Garden Copycat)

Welcome to your new favorite weeknight meal! This Dairy-Free Zuppa Toscana Recipe (Gluten-Free) transforms a classic Italian-inspired favorite into a hearty, creamy, and wholesome soup. You get all the comforting flavors without any dairy or gluten. It is a quick, easy, and incredibly flavorful dish, perfect for satisfying your comfort food cravings. Get ready to enjoy a nourishing meal that’s simple to prepare and truly delicious.

Why You’ll Love This Dairy-Free Zuppa Toscana

You are going to adore this easy-to-make soup! It brings rich, comforting flavors right to your table, making it a perfect meal for chilly evenings. This Dairy-Free Zuppa Toscana Recipe (Gluten-Free) is designed for busy home cooks who want delicious results without fuss.

• Enjoy rich, savory flavors that taste like they simmered all day.
• It’s a wholesome and healthy meal, packed with fresh vegetables.
• This recipe is naturally dairy-free and gluten-free, fitting various dietary needs.
• You can make this amazing soup faster than ordering takeout.
• Its simple, straightforward preparation means less time in the kitchen for you.

Ingredients for Dairy-Free Zuppa Toscana

Crafting this delightful Dairy-Free Zuppa Toscana Recipe (Gluten-Free) starts with simple, fresh ingredients. You will love how easy it is to find everything you need to make this comforting soup. Delving into its culinary roots, Zuppa Toscana translates to ‘Tuscan soup’ and originates from the Tuscany region of northern Italy. culinary roots of Zuppa Toscana

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 lb ground spicy Italian sausage (check for gluten-free)
• 4 cups white sweet potatoes, peeled and diced (about 2-3 large potatoes)
• 5 cups chicken broth (ensure it’s low-sodium and gluten-free)
• 1 can (13.5 ounces) full-fat canned coconut milk
• 4 cups kale, chopped and de-stemmed
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Notes & Substitutions

• Coconut Milk: Always use full-fat canned coconut milk for the best creamy texture; light coconut milk will not provide the same richness. Make sure it’s the canned variety, not refrigerated coconut beverage.
• Dairy Alternative: If dairy isn’t an issue for you, feel free to use 1/2 cup heavy cream instead of coconut milk for a traditional creamy base.
• Potatoes: Yukon gold or Russet potatoes are excellent alternatives to white sweet potatoes. Just ensure they are peeled and diced evenly.
• Sausage: For a leaner option, substitute ground chicken or turkey sausage. Adjust the seasonings if you use mild sausage to add a bit of heat.
• Kale: Fresh spinach works well in place of kale. Add it in the last two minutes of cooking, as spinach wilts much faster.
• Garlic: You can use 2-3 cloves of fresh minced garlic instead of garlic powder for a more pungent flavor. Add it with the onions.

Equipment Needed

You likely have most of these essential tools in your kitchen already.

• Large Dutch oven or a heavy-bottomed pot
• Cutting board
• Sharp knife
• Wooden spoon or heat-proof spatula
• Colander or a slotted spoon for draining fat

Step-by-Step Instructions

Making this delicious Dairy-Free Zuppa Toscana Recipe (Gluten-Free) is incredibly straightforward. Follow these simple steps for a perfect bowl of soup every time.

1. Sauté the onions. In your large pot, add the olive oil and diced yellow onion over medium heat. Sauté the onions for about 5-6 minutes, stirring occasionally, until they become soft and translucent. This step builds a flavorful base.
2. Peel and dice the potatoes. While the onions are cooking, take this time to peel your white sweet potatoes. Dice them into approximately 1/2-inch cubes. Setting them aside now ensures you are ready for the next step.
3. Brown the sausage. Add the ground spicy Italian sausage to the pot with the softened onions. Cook the sausage over medium-high heat, breaking it up into small crumbles with your wooden spoon. Continue cooking until it is fully browned through, which usually takes about 6-8 minutes.
4. Drain the fat. Once the sausage is cooked, carefully drain any excess fat from the pot using a colander or a slotted spoon. Returning the onion and meat mixture to the pot, then add the diced potatoes, gluten-free chicken broth, full-fat coconut milk, garlic powder, salt, and black pepper. Stir everything together gently to combine.
5. Simmer the soup. Increase the heat to high and bring the soup mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot with a lid and let the soup simmer for 15 minutes. This allows the potatoes to begin softening and the flavors to meld beautifully.
6. Add the kale. After 15 minutes, remove the lid from the pot. Stir in the chopped and de-stemmed kale. Continue to simmer the soup uncovered for another 5 minutes, or until the potatoes are tender when pierced with a fork and the kale has wilted to your liking.
7. Serve hot. Ladle generous portions of your homemade Dairy-Free Zuppa Toscana into bowls. Garnish if desired, and enjoy this warm, comforting meal immediately!

Pro Tips for the Best Zuppa Toscana

Elevate your homemade soup with these simple pro tips.

• Kale Timing: Add the kale right at the end of the cooking process. This keeps its vibrant green color and tender-crisp texture. Overcooked kale turns mushy and loses its brightness.
• Sausage Quality: Choose a high-quality, spicy Italian ground sausage for the best flavor. Always double-check that it is certified gluten-free if needed. The spice level adds wonderful depth.
• Potato Consistency: Dice your potatoes into even 1/2-inch cubes. This ensures they cook at the same rate and become tender simultaneously. Uneven pieces will lead to some undercooked and some overcooked.
• Don’t Overcook: Simmer the soup just until the potatoes are firm-tender. Overcooking can cause them to become mushy and break down, affecting the soup’s texture.
• Adjust Spice: If you like more heat, feel free to add a pinch of red pepper flakes along with the garlic powder. You can also taste and add more after the soup has simmered.

Serving, Storage, and Variations

Make the most of your delicious soup with these tips.

• Serving Suggestions: This hearty soup is fantastic on its own. For an even more satisfying meal, pair it with some warm, crusty gluten-free bread for dipping. A simple side salad also complements the rich flavors beautifully.
• Storage: Store any leftover Dairy-Free Zuppa Toscana in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen overnight, making it even tastier the next day. To ensure food safety and minimize the risk of foodborne illness, it’s important to understand leftover food safety guidelines.
• Reheating: Gently warm individual portions on the stovetop over medium-low heat until heated through. Alternatively, reheat in the microwave, stirring occasionally, until steaming hot. You may need to add a splash of broth or water to adjust consistency.
• Freezing: Due to the coconut milk base and potatoes, this creamy soup is generally not recommended for freezing. The texture can become grainy or separate upon thawing and reheating.
• Additions: Feel free to customize your soup! Stir in some cooked, crumbled bacon bits right before serving for extra smoky flavor. A dash of onion powder can also enhance the aromatic depth of the soup.
• Creaminess: If you prefer an even creamier soup, you can add an extra splash of coconut milk at the very end of cooking. Stir it in until you reach your desired consistency.

Nutrition Information

Here is a general nutritional breakdown for one serving of this Dairy-Free Zuppa Toscana. This information is an estimate and may vary based on specific ingredients and brands used.

This nourishing soup is a good source of Vitamin A, Vitamin C, and Iron, contributing to a balanced meal.

Frequently Asked Questions

• Does this soup taste like coconut? No, the coconut milk provides creaminess without an overpowering coconut flavor. The savory ingredients ensure a rich, balanced taste.
• Can Zuppa Toscana be made in advance? Yes, you can prepare this soup a day ahead. The flavors actually enhance as it sits, making it a great meal prep option.
• Do I have to use white sweet potatoes? Not at all! Yukon gold or Russet potatoes are excellent substitutes and work just as wonderfully in this dairy-free Zuppa Toscana.
• Is this recipe suitable for freezing? Generally, it’s not recommended to freeze this creamy soup. The coconut milk can separate, and the potatoes may become mealy upon thawing.
• Can I make it vegetarian? Absolutely! Use a plant-based spicy “sausage” crumble instead of ground Italian sausage. Ensure your broth is vegetable broth to keep it fully vegetarian.

Conclusion

You now have the perfect recipe for a warm, comforting, and incredibly satisfying meal. This Dairy-Free Zuppa Toscana Recipe (Gluten-Free) is a fantastic way to enjoy a classic comfort food while adhering to dietary needs. It is easy, quick, and delivers big flavors that your whole family will love. Dive into a bowl of this homemade goodness tonight! We encourage you to try this simple recipe and make it a new family favorite.

Easy Instant Pot Zuppa Toscana Soup (Olive Garden Copycat)

This recipe is an easy, homemade version of the popular Zuppa Toscana soup, prepared quickly in an Instant Pot. It features crumbled Italian sausage, tender potatoes, fresh kale, and a creamy broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 pound mild Italian sausage casing removed
• 1 onion diced
• 3 cloves garlic minced
• ½ teaspoon dried oregano
• 3 russet potatoes chopped
• 6 cups chicken broth
• Kosher salt and freshly ground black pepper to taste
• ½ bunch kale stems removed and leaves chopped
• 1 cup half and half

Equipment

• 6-qt Instant Pot
• Stirring Utensil

Method

 

Instructions

1. Set the Instant Pot to high saute, add olive oil and sausage. Cook and crumble the sausage until lightly browned for 3-5 minutes, then drain any excess fat.
2. Add the diced onion and cook, stirring frequently, until translucent for about 3-4 minutes. Stir in the minced garlic and oregano until fragrant, about 1 minute.
3. Stir in the chopped potatoes and chicken broth, then season the mixture with salt and pepper to taste.
4. Select the manual setting, adjust pressure to high, and set the cooking time for 5 minutes. After cooking, perform a quick-release of the pressure according to your manufacturer's directions.
5. Stir in the chopped kale until it wilts, which should take about 1-2 minutes.
6. Finally, stir in the half and half until it is heated through, about 1 minute, and season again with salt and pepper to taste.
7. Serve the delicious soup immediately while hot.

Notes

For a spicier kick, consider using hot Italian sausage instead of mild. Always ensure to quick-release the pressure carefully according to your Instant Pot's manual.