Dairy-Free Zuppa Toscana Recipe (Gluten-Free )

Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with cooking directions for both the Instant Pot and Slow-Cooker. You’ll love how simple it is to make and your family will love the delicious taste of this heart-warming soup. They’ll be asking for another bowl of “zuppa”! (It’s Italian for soup.)

Ingredients for Dairy-Free Zuppa Toscana:

• olive or avocado oil
• gluten-free Italian sausage, casings removed
• garlic, minced
• onion, chopped
• dried oregano
• russet potatoes, chopped – no need to peel
• gluten-free chicken broth
• red pepper flakes
• salt & pepper
• kale, half a bunch
• coconut milk, canned and stirred

This post contains affiliate links. (See my disclosure policy here.)

Tips on Making Dairy-Free Zuppa Toscana:

Slow-cooker instructions:

• In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.
• Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.
• Drain any excess fat and place sausage mixture in slow-cooker.
• Add chopped potatoes, chicken broth, salt, and pepper.
• Cook on high for 4 hours and then add in chopped kale and coconut milk. Replace lid and cook on low for 15 more minutes.
• Serve. Season with more red pepper flakes, salt, and pepper to taste.

Instant Pot instructions: 

• Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Stir frequently and crumble the sausage as it cooks until lightly browned about 5 minutes. If there is any excess fat drain it off.
• Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.
• Add in the chopped potatoes, chicken broth, salt, and pepper.
• Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.
• Stir in the kale and coconut milk and let heat through for 2-3 minutes.
• Serve. Season with more red pepper flakes, salt, and pepper to taste.

I have a 6-qt and 3-qt Instant Pot and my daughter has an 8-qt. I cooked the exact same thing in all three of them at the same time and compared their cooking times and sizes and shared the results in my post on How to Know What Size Instant Pot to Buy.

More Dairy-Free Soups You’ll Love:

White Bean Chili
Chicken Taco Soup with Salsa Verde
Instant Pot Potato Soup
Instant Pot Beef Vegetable Soup
Chicken Tortilla Soup

See my Main Course Category Page for even more delicious gluten-free dinners.

Dairy-Free Zuppa Toscana (Gluten-Free)

★★★★★ 5 from 2 reviews

• Author: MamaShire
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Instant Pot
• Diet: Gluten Free

Print

Pin

---

Description

Delicious Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with directions for Instant Pot and Slow-Cooker.

---

Scale 1x2x3x

Ingredients

1 tablespoon olive or avocado oil
1 pound gluten-free Italian sausage, casings removed
5 garlic cloves, minced
1 medium onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
4 russet potatoes, chopped
6 cups gluten-free chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch kale, stems removed and torn into bite-size pieces
1 can coconut milk, stirred

---

Instructions

Slow-cooker Instructions:

• In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.
• Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.
• Drain any excess fat and place sausage mixture in slow-cooker.
• Add chopped potatoes, chicken broth, salt, and pepper.
• Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.
• Serve with additional red pepper flakes if desired.

Instant Pot Instructions: 

• Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Chopping while it cooks to crumble the sausage until lightly browned about 5 minutes. If there is any excess fat drain it off.
• Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.
• Add in the chopped potatoes, chicken broth, salt, and pepper.
• Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.
• Stir in the kale and coconut milk and let heat through for 2-3 minutes.
• Serve. Season with more red pepper flakes, salt, and pepper to taste.

---

Keywords: dairy-free zuppa toscana, gluten-free zuppa toscana, gluten-free soup, olive garden copycat zuppa toscana