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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:
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.)
This post contains affiliate links. (See my 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.
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Dairy-Free Zuppa Toscana (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Diet: Gluten Free
Description
Delicious Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with directions for Instant Pot and Slow-Cooker.
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 a 6-qt. 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
Amber
Do you think it would be any good if I substituted the sausage with ground beef? Just curious.
MamaShire
You could definitely use ground beef. I would add some additional seasoning to it though, like Italian seasoning and a little fennel. That will help bring out the flavor.
Laura
Would this freeze well?
MamaShire
Yes, make sure it’s completely cooled before freezing.
Emily
This pleased everyone in our family, even a couple of super picky eaters who usually don’t go for kale or onions (or soup really at all). Definitely a keeper! Thanks!
★★★★★
Heather
Best soup EVER! I love Zuppa Toscana but since cutting out dairy I’ve had to avoid it…this recipe is absolutely perfect and tastes just like the traditional version. It’s also one of the easiest recipes ever–I make it all the time. Thank you for sharing!
★★★★★
MamaShire
I’m so glad you enjoyed it!
Joe
We just made this and the potatoes were not close to done. I am not sure if another 2 hours on low would have done it. It probably needed 4 hours on high or potatoes that were boiled ahead of time. We are quite disappointed.
MamaShire
Thanks for letting me know. My apologies to you. It definitely needs to be on high. I will update the post and double-check for any other issues with it.
KD
This does not fit into a 4qt crockpot.. which I learned the hard way. Left out a potato to save some room. Will most likely have to transfer half into a soup pot then add the kale and coconut milk. Hope it turns out well🤷🏻♀️
Nina
This soup is absolutely delicious! We used a mix of mild and spicy Italian sausage and it gave it a great kick!
★★★★★
MamaShire
So glad you enjoy this and the spicy Italian sausage sounds great!
Melissa
Super yummy! Wondering how much a serving size is? Had to use spinach instead of kale bc of a husband purchase error lol. Also good!
★★★★★
MamaShire
Yes, I think spinach is an excellent choice too! 🙂 Serving size is “around” 1 1/2 cups. But it can always differ depending on who you’re serving, some people need a big serving and others don’t.
Chris Ann
Which coconut milk? Unsweetened full fat?
MamaShire
Yes, full-fat regular coconut milk.
Madison
This has become our favorite recipe! I’m recently dairy free (sad!) and my boyfriend is gluten-free so it’s tough to find easy, tasty recipes to fit both of our allergies but this checks all the boxes. Highly recommend!
★★★★★
MamaShire
Oh, I’m so glad it checks your boxes and that you can both enjoy it! Food allergies can be a bear.