Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Whole30 Zuppa Toscana – Dairy-Free Potato Soup Recipe

Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you’ll think you’re at Olive Garden (minus the guilt)! You’ll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Post edited 1/26/20. Please see the notes in the recipe card for details.

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Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

As this Whole30 Zuppa Toscana recipe is (and always has been) the most popular recipe on my blog, I felt the photos and the post, in general, needed a facelift. A lot has changed in four years. Plus, others have stolen my pics and my exact blog post wording, dang! I make this soup on the regular, and my food photography skills have improved tremendously since 2016, so why not add some new content and drool-worthy pictures? (You can keep my 2016 amateur soup photos, ya filthy thieving animals. But since imitation is the finest form of flattery, consider me extremely flattered). 

For you diehard Farmstead Chic Zuppa Toscana Fans, I did make a few other minimal changes to the recipe card, and you can see those in the Notes section. You are my faves, BTW.

Oh yeah! I also began videoing my recipes and let me tell you, it’s a ton of work! I have a newfound respect for professional videographers (which I am not, as you will certainly be able to tell). But please, check out my YouTube video of this Whole30 Zuppa Toscana recipe and lemme know all your thoughts! Is it too long? Too short? What do YOU want to see in these videos? Because it’s really all for you, dear loyal blog reader. I heart you so much. Feel free to drop a comment or send me an email, Facebook message, etc with your thoughts on the video, the recipe or just life in general. 

Going forward, I’m also going to be adding a “commonly asked questions” section for each recipe below the recipe card and will update these sporadically as new ones arise. Ask away!

Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

I’ll skip over all the mushy-gushy personal stuff I’d normally write about like how my 4yo son and I made his first YouTube video today about planting cilantro with this Bruder backhoe and John Deere tractor and how I’m so silly-proud that he has an interest in farming. See what I did there, tho? 🙂

BTW, if you’re a soup lover like me, check out these beauties: 

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Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Whole30 Zuppa Toscana – Dairy-Free Potato Soup Recipe

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8 servings (about 14 cups) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

Cozy up to this Whole30 Zuppa Toscana tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you’ll think you’re at Olive Garden (minus the guilt)! You’ll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.


Ingredients

Scale

Instructions

  1. In a large stock pot or Dutch Oven, melt the beef tallow or cooking fat of your choice over medium-high heat.
  2. Add onion and sauté 3 minutes.
  3. Add the Italian sausage and cook for 5-7 minutes until browned.
  4. Add the Italian seasoning and crushed red pepper.
  5. Saute 3 minutes.
  6. Add the garlic.
  7. Stir for 1 minute until fragrant.
  8. Add the chicken broth and potatoes.
  9. Bring your soup to a boil.
  10. Reduce heat, cover and simmer 10 minutes.
  11. Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is just barely tender.
  12. Add salt and pepper to taste.

Notes

1/26/20 edits: Replaced photos. Added a video. (Subscribe to my YouTube channel!) Updated cook time from 30m to 40m. (After cooking this on an electric cooktop, I believe 40m is more accurate. My gas stovetop tends to come to a boil much quicker.) Switched the order of sautéing the onions and browning the sausage. (Cooking the onions first saves time as they can continue to soften while the meat browns. Also, we don’t overcook the meat, and all those delicious flavors have more time to merge.) Changed the chicken broth from 6c. to 8c. for a “soupier” soup. Adjusted the serving size accordingly. (Number of servings remain the same). 2017 edit: My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, reducee it to 8 oz.

Nutrition

  • Serving Size: 1 3/4 cups
  • Calories: 325
  • Sugar: 4.5g
  • Sodium: 1076.1mg
  • Fat: 16.2g
  • Saturated Fat: 10.8g
  • Trans Fat: 0g
  • Carbohydrates: 38.9g
  • Fiber: 4.4g
  • Protein: 9.7g
  • Cholesterol: 14.4mg

Keywords: whole30, zuppa toscana, paleo, clean eating, dairy free, kale, olive garden, copycat recipe, coconut milk

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Don’t forget to Pin this Dairy-Free and Whole30 Zuppa Toscana recipe for later!

Cozy up to this Whole30 Zuppa Toscana (Dairy-Free Potato Soup Recipe) tonight! Packed with potatoes, sausage and fresh crunchy kale swimming in a lightly spiced broth, you'll think you're at Olive Garden (minus the guilt)! You'll fall in love with this healthy, dairy-free, gluten-free Olive Garden Zuppa Toscana copycat recipe once you give it a try.

Commonly asked questions for this Whole30 Zuppa Toscana

Is Italian sausage Whole30-compliant?

It can be. Most of the Italian sausage you find at the big grocery chains are not Whole30-compliant. This goes for many spice blends, most chicken broth, and almost all other processed meats as well. There are some brands out there that are, but you have to check the ingredients list. At the time of this posting, Whole Foods 365 Pork Mild Italian Sausage lists their ingredients as Pork, Water, Sea Salt, Vinegar, Spices (Fennel, Black Pepper), Dehydrated Garlic, Rosemary Extract and Lemon Juice Concentrate.

How long is Zuppa Toscana good for? 

You can store this Whole30 Zuppa Toscana soup in the fridge for 3-4 days. Make a big batch so you can freeze leftovers!

Can you freeze Zuppa Toscana soup? 

Yes. Store this Whole30 Zuppa Toscana for up to ninety days in the freezer for the best flavor. Label the soup with the date you freeze it so you’ll know when it’s expiration is near. Freezer burn is the worst.

Is Zuppa Toscana gluten-free? 

This Whole30 Zuppa Toscana is Whole30-compliant, dairy-free, grain-free and gluten-free.

What does the word Zuppa mean? 

Zuppa Toscana literally means “Tuscan Soup.” For the purpose of this article, we’re talking about Olive Garden’s Zuppa Toscana made predominantly with sausage, potatoes and kale.

Does kale freeze well in soup? 

If you make this Whole30 Zuppa Toscana with the sole intention of meal prepping and freezing, I would recommend not adding the kale until you are ready to eat it if that’s feasible. The kale is a nice, fresh and crunchy contrast to the soft potatoes and crumbled sausage, and I like to leave it barely wilted. However, if you are going for no-fuss meal prep, freezing the kale will still give you the flavor, many of the nutrients and some nice texture.

Do potatoes have gluten? 

Real, whole, fresh potatoes do not contain gluten; however, beware of “potatoes” in any other form you order at a restaurant because you never know what may be added to them. 

Can you freeze soup in Ziploc bags? 

Yes. Allow the soup to cool and ladle evenly into Ziploc freezer bags labeling the bag with the date frozen and squeezing out the excess air. Store flat in the freezer to save space. Be sure to use bags meant for freezer storage.

Can I freeze soup in Mason jars? 

Yes, you can store this Zuppa Toscana in Mason jars. Be sure the soup is cooled before adding it to the jars and make sure to leave extra space it the jars. Liquids expand when they freeze. If there isn’t enough room or if the liquid is too hot, the jars will shatter.

 

What foods are Whole30-compliant? 

Update 8/12/17:

I’ve gotten a lot of questions about what foods are Whole30-compliant and why some aren’t. I’m so happy to help, but I would definitely recommend reading the Whole30 books if you haven’t already. Knowledge really is power, especially when you’re just trying to make it through the workday and that 3 pm chocolate bar craving hits. You’ll know why you’re feeling the way you are and what you can do to squash it.

If you’re like me, a busy working mom with too much to do to sit down and stop everything to read a book, you should definitely check out Amazon’s Audible program. That’s how I found time to read It Starts With Food, by having it read to me. I love, love Audible.  I just recently purchased Food Freedom Forever with one of my monthly credits, and it’s another winner so far. I listen to it in the car to and from work and also while I’m cooking and doing chores.

A Note on Nutrition Facts

I am not a nutritional expert or medical professional. Nutritional information for my recipes are provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythritol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.

Copyright Notice

Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited. 

Excerpts and single photos may be used provided full credit is given to www.farmsteadchic.com with a link back to the original content.

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157 Comments
  • Megan Nugent
    Posted at 19:34h, 03 November Reply

    COuld you do this in a slow cooker? Of so, how would you change the recipe?

    • Kristi Barnes
      Posted at 06:12h, 07 November Reply

      Sure! You can follow all the directions up to number 6 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

    • Kristi Barnes
      Posted at 09:20h, 29 January Reply

      Edited 1/29/20: Sure! You can follow all the directions up through number 7 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

  • Amarie
    Posted at 10:42h, 13 November Reply

    I made this soup with my boyfriend last night and we both loved it! We followed all the directions exactly except for adding extra red pepper flakes, which made it hotter than we wanted, but it was still aaaaamazing! I have already shared the recipe with 3 people and added it to my personal recipe collection. Thank you for your food knowledge and for sharing it! Cheers ?

    • Kristi Barnes
      Posted at 11:15h, 13 November Reply

      I’m so glad you loved it! It’s one of my favorites! I love everything super-spicy, but we have small children so I always have to factor that in. Thank you for sharing. 🙂

  • Fiona Germain
    Posted at 10:23h, 01 December Reply

    Not sure if I can get beef tallow – what can i substitute it with?

    • Kristi Barnes
      Posted at 17:49h, 01 December Reply

      Coconut oil or extra light olive oil will work fine too.

      • Kristi Barnes
        Posted at 09:23h, 29 January Reply

        Updated 1/29/20: You can use EVOO, coconut oil, olive oil, etc. Basically any cooking fat that is Whole30-compliant.

  • Zenia
    Posted at 19:46h, 04 December Reply

    What can I substitute the coconut milk with?

    • Kristi Barnes
      Posted at 13:16h, 05 December Reply

      Hi there. You can try almond milk.

      • Kristina
        Posted at 22:22h, 03 October Reply

        I think I’ll try almond milk. Can’t stand the taste of coconut milk in soups!

        • Christopher Anderson
          Posted at 04:32h, 04 October Reply

          Almond milk could work but won’t have the fat content that whole fat coconut milk has.
          My sister doesn’t typically like coconut milk either but loved the soup I made with full fat coconut milk. Might still be worth the try…

    • Stacey
      Posted at 20:24h, 06 December Reply

      The original Nutpods are Whole30 compliant, really creamy like half and half! That’s what I’m going to use when I make this! Cant wait to try it during my current December Whole30!

  • Jennifer Bargardi
    Posted at 10:02h, 05 December Reply

    Loved this! We have a binder of “keeper” recipes in our kitchen and my boyfriend took a bite and said “whoa! I think this is one for the binder!”

    I doubled the red pepper flakes and used half a can of coconut milk that I had in the fridge and filled the rest of the can with unsweetened almond milk. Worked perfectly, and was not coconutty at all. I also used homemade chicken stock. It was amazing, Next time, I will be making a double batch!

    • Kristi Barnes
      Posted at 13:15h, 05 December Reply

      Great! I’m so glad you like it! I’m definitely with you on doubling the red pepper flakes when the kids aren’t eating with us!

  • Shawna
    Posted at 17:33h, 05 December Reply

    Loved this recipe. Used bacon grease instead of beef tallow, unfortunately not the healthiest option but it was better than butter. Also used fresh kale and whole milk, it was delicious!

    Just an option for other people.

    • Kristi Barnes
      Posted at 20:26h, 05 December Reply

      It sounds delicious! I’m a dairy-lover at heart.

  • Jenn
    Posted at 19:44h, 06 December Reply

    Can you use fresh kale?

    • Kristi Barnes
      Posted at 19:49h, 06 December Reply

      Definitely! It should still only take about 5 minutes for the kale to wilt.

      • Kristi Barnes
        Posted at 09:24h, 29 January Reply

        Updated 1/29/20: recipe was updated in 2017 to use fresh kale.

  • amanda
    Posted at 19:33h, 07 December Reply

    This look really amazing! I am super excited to make this but i live in the Arctic Circle and its pretty hard to find some ingredients. We don’t have frozen kale here but we do have frozen spinach? would that work or will it be weird and soggy haha — thanks!

    • Kristi Barnes
      Posted at 20:58h, 07 December Reply

      I don’t think the sogginess will be an issue if you just let it cook long enough to wilt. It is going to have a stronger flavor though. It’s definitely worth a try! Let me know how it works out for you! 🙂

  • Stephanie
    Posted at 09:45h, 08 December Reply

    Do you use just the “cream” part of the coconut milk or the whole can?

    • Kristi Barnes
      Posted at 10:43h, 10 December Reply

      The whole can. 🙂

      • Kristi Barnes
        Posted at 09:25h, 29 January Reply

        Updated 1/29/20: The whole can. Just mix together well before adding to the soup.

  • Ode
    Posted at 23:03h, 10 December Reply

    What brand of Italian sausage do you use?
    I haven’t found any that is compliant.

  • Lainey
    Posted at 14:26h, 17 December Reply

    This soup looks yummy! Suggestions for using an Instant Pot pressure cooker? (My new favorite gadget)

    • Kristi Barnes
      Posted at 18:54h, 26 December Reply

      I don’t have one of those yet! It’s definitely on my short list though. From what I’ve read, you should be able to brown the meat, add the potatoes and pressure cook everything and then stir in the coconut milk and kale at the very end. Let me know if you try it! 🙂

      • Kristi Barnes
        Posted at 09:29h, 29 January Reply

        Updated 1/29/20: I have made this plenty of times in the IP now. Just saute the onions and sausage, spice and garlic as the directions say, add the broth and potatoes, pressure cook and stir in the coconut milk and kale once finished. I use the quick release method.

  • Brooke
    Posted at 19:57h, 18 December Reply

    5 stars
    My boyfriend made this for me for dinner tonight and OMG it was amazing. I think it’s even better than Olive Garden’s version! We will definitely be making this again. Thank you for sharing!

    • Kristi Barnes
      Posted at 09:30h, 29 January Reply

      Thank you so much! It’s still my favorite after all this time!

  • Morgan
    Posted at 15:57h, 28 December Reply

    5 stars
    Can you freeze this soup?

    • Kristi Barnes
      Posted at 07:34h, 03 January Reply

      Absolutely! Just let it cool down, and then divide it into smaller sized portions so it can be re-heated quickly.

  • Nicole
    Posted at 12:21h, 04 January Reply

    Have you figured out the nutritional information for this?

    • Kristi Barnes
      Posted at 21:13h, 25 March Reply

      Hi. I have posted the nutritional info. It has 293 calories per serving based on 8 servings.

      • Kristi Barnes
        Posted at 09:31h, 29 January Reply

        Edited 1/29/20: 325 calories per 1/8 recipe or approximately 1.75 cups.

  • Mindy
    Posted at 22:20h, 26 January Reply

    This is one of my favorite soups with heavy cream. I don’t notice the difference by substituting with coconut milk. I love it and so does my hubby. It’s a nice change during our Whole30 and it’s a comfort food :). It’s definitely a keeper! Thanks!!

    • Kristi Barnes
      Posted at 06:44h, 27 January Reply

      I’m so glad you like it! It’s one of my favorites too! ☺

  • Angela
    Posted at 11:30h, 28 January Reply

    Do I need to add any type of milk? I’m dairy free and my daughter has a nut allergy so no coconut milk for her. How can I still make this soup that we both love? Thanks!

    • Kristi Barnes
      Posted at 05:32h, 30 January Reply

      You can try it without the coconut milk. It just won’t be as creamy. If there’s milk substitute you both can tolerate, I’d recommend using that in place of the coconut milk with a 1:1 ratio.

  • Carla
    Posted at 10:05h, 29 January Reply

    This recipe was a hit! Thank you! I used fresh kale and unsweetened almond milk because it was what I had on hand. The flavor was still great!

    • Kristi Barnes
      Posted at 10:25h, 29 January Reply

      Yay! I’m glad you liked it! It’s a perfect mid-winter make-you-feel-nice-and-cozy meal! ☺️

  • Cam larson
    Posted at 13:53h, 30 January Reply

    Can I use baking potatoes vs red? I just realized that’s all I have?

    • Kristi Barnes
      Posted at 17:15h, 30 January Reply

      Sure. They’ll work too.

      • Cam Larson
        Posted at 20:05h, 30 January Reply

        Made this tonight and it was amazing!!!!!!!! Yummmm!!!!

  • Danielle
    Posted at 17:59h, 30 January Reply

    Any idea on the amount of calories per serving?

    • Kristi Barnes
      Posted at 21:12h, 25 March Reply

      Hi. I have posted the nutritional info. It has 293 calories per serving based on 8 servings.

      • Kristi Barnes
        Posted at 09:32h, 29 January Reply

        Edited 1/29/20: 325 calories per 1/8 recipe or approximately 1.75 cups.

  • Jessica
    Posted at 21:13h, 06 February Reply

    5 stars
    Oh my…this is THE most incredible tasting soup ever! And incredibly easy to prepare. Thank you so much for sharing!

  • Kris M
    Posted at 20:05h, 27 February Reply

    Tried this tonight, and it was scrumptious! Do you happen to know the calories for one serving?

    • Kristi Barnes
      Posted at 09:27h, 28 February Reply

      I am working on adding nutrition facts to all of my recipes. I will try to do this one tonight and let you know when it’s updated.

      • Kristi Barnes
        Posted at 09:32h, 29 January Reply

        Edited 1/29/20: 325 calories per 1/8 recipe or approximately 1.75 cups.

  • Brittany Yates
    Posted at 17:33h, 01 March Reply

    I only have lite coconut milk or coconut cream which would be better?

    • Kristi Barnes
      Posted at 21:44h, 02 March Reply

      I think both would be fine, but I’d just use the lite milk. If you use the coconut cream, I would start with 1 tbsp at a time and see how it tastes.

      • Kristi Barnes
        Posted at 09:34h, 29 January Reply

        Edited 1/29/20: Coconut cream works fine too. Just use about 1/3 -1/2 of what the recipe calls for. You can also mix it with water until you get the consistency of coconut milk.

  • Tiara
    Posted at 19:11h, 04 March Reply

    Amazing recipe!!!! I love the zuppa Toscano soup at olive garden and this tastes way better. I am currently doing my second round of whole 30 and this recipe will become one of my staples.

    Thanks for posting!!

    • Kristi Barnes
      Posted at 19:13h, 04 March Reply

      So glad you loved it! Way to go on your second Whole30!!!! I love it too. ☺☺

  • Andrea
    Posted at 17:41h, 23 March Reply

    What is the calorie breakdown per serving?

    • Kristi Barnes
      Posted at 21:11h, 25 March Reply

      Hi. I have posted the nutritional info. It has 293 calories per serving based on 8 servings.

      • Kristi Barnes
        Posted at 09:34h, 29 January Reply

        Edited 1/29/20: 325 calories per 1/8 recipe or approximately 1.75 cups.

  • Rachel Smith
    Posted at 08:12h, 24 March Reply

    I’m definitely going to be trying this tomorrow! I think the best part is that the only ingredient I have to buy is the kale. Everything else I have on hand (usually I’d have kale but we ate it all up this week). I’m excited and hope it makes it into our regular rotation because we almost always have everything on hand. I plan to write about converting your recipe into a crock pot recipe if that’s okay with you?

    • Kristi Barnes
      Posted at 14:45h, 25 March Reply

      I love this recipe and actually have an Instant Pot version on my to-do list. I think it’s a wonderful idea! Please give a shout out to the original recipe! ☺☺

      • Rachel Smith
        Posted at 09:34h, 26 March Reply

        Oh absolutely 🙂

      • Rachel Smith
        Posted at 07:07h, 27 March Reply

        I ended up just doing this in a pot as a one-pot soup like the original. I used some different meat instead and it turned out great!

  • Laura Smith
    Posted at 16:44h, 30 May Reply

    So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

    • Kristi Barnes
      Posted at 06:32h, 01 June Reply

      I’m so glad you like it! Thank you for sharing! ☺️

  • Becca
    Posted at 13:45h, 18 July Reply

    This was great! Made a ton–next time I will cut the recipe in half since it’s just hubby and me. The kale was quite tough–we only have the tough, curly leaf variety here, so perhaps a more tender variety would work better. Might try with spinach next time.

    • Kristi Barnes
      Posted at 18:14h, 18 July Reply

      So glad you liked it! Yes, it does make quite a bit. I usually freeze some for later. You could try cooking the kale a little longer, or spinach would definitely work if you like a softer texture.

  • kelly smith
    Posted at 05:59h, 22 September Reply

    Yummy, it looks so yummy and I would like to taste them. I will definitely try to this at home

    • Kristi Barnes
      Posted at 09:35h, 29 January Reply

      It is the BEST! Hope you tried it! 🙂

  • lindsey
    Posted at 13:40h, 04 October Reply

    a.maze.ing. and so quick and easy! I subbed premade aidell’s smoked chicken chorizo sausage that I just chopped up, and subbed sweet potatoes for the red because that’s what I had on hand. Used the whole can of coconut milk. just delicious. between the coconut milk and the chorizo probably a bit more fat/calories than I’m used to in a meal, but hoping the extra fat keeps me full longer and thus away from the snacks and thus a win-win! definitely a keeper!

    • Kristi Barnes
      Posted at 20:57h, 04 October Reply

      I’m so happy you liked it! This sounds amazing. I love sweet potatoes, and the extra fat will definitely keep you satiated longer. Thanks for the comment! ☺️

  • Hillary
    Posted at 11:29h, 07 October Reply

    Hi, I’m considering your recipe for a party. We always take compliant food to share while on Whole30! How many will this serve? Thanks!

    • Kristi Barnes
      Posted at 09:36h, 29 January Reply

      This recipe is good for about 8 people at around 1.75 cups each.

  • Christopher Anderson
    Posted at 22:55h, 11 January Reply

    My friend is doing whole 30 and he let me taste his, I thought it tasted amazing. I substituted a few ingredients to make this vegan, vegetable broth and quorn meatless crumbles. It was just as amazing as my friends version and great for vegan and meat eaters alike. We are not on the whole30 so that wasn’t the main focus but this recipe took the guess work out finding a new tasty dish for our family.

    • Kristi Barnes
      Posted at 23:05h, 11 January Reply

      I’m glad you liked it and were able to make it work for you! ☺️

  • Kelly Feraro
    Posted at 18:41h, 20 January Reply

    You mentioned that there was a slight coconut milk flavor when using the entire can. A couple of hours before I made the soup I added the Italian seasoning and a teaspoon of fennel seed to the coconut milk. I couldn’t taste the coconut at all. Delicious!

    • Kristi Barnes
      Posted at 15:43h, 21 January Reply

      Thank you for sharing! I’m so glad you liked it! ☺️☺️

  • Sunny
    Posted at 13:36h, 18 March Reply

    Thank you for this recipe- it’s absolutely delicious! I will definitely make it again.

    • Kristi Barnes
      Posted at 14:05h, 18 March Reply

      Thank you! I’m so glad you liked it! ☺️

  • Erica
    Posted at 22:37h, 07 June Reply

    This recipe is so divine!! Thank you for yet another delicious dinner!

  • Abbie
    Posted at 12:21h, 21 June Reply

    Wow! This recipe was so amazing and is definitely going in my recipe book. I’m not doing the Whole-30, but I’m doing a similar nutrition program–this was absolutely incredible. Thank you for sharing. Even my soup-hating boyfriend said “I would eat this every single night. It’s amazing!”

    • Kristi Barnes
      Posted at 17:10h, 21 June Reply

      I’m so happy to hear this! Thank you so much. ☺️

  • Stacey
    Posted at 13:36h, 28 June Reply

    This is one of my favorite recipes and I’d love to feature it on my blog with a link back! Would you ok using one of your images as well? Can’t wait to add this to my Whole 30 menu next month!

    • Kristi Barnes
      Posted at 17:53h, 28 June Reply

      That’s no problem! Thanks for asking, and I’m glad you like it! ☺️

  • Andrea
    Posted at 12:27h, 04 August Reply

    I saw this recipe on Pinterest when looking for healthy soup recipes for our meal prep/planning out meals for the week. I saw this recipe and thought it looked fabulous. My boyfriend LOVED it and he went back for seconds multiple times. I can’t wait to eat the leftovers later today. 5 stars, so delicious.

    • Kristi Barnes
      Posted at 18:41h, 14 August Reply

      Thank you! I’m so glad you liked it! ☺️

  • Lara
    Posted at 17:22h, 12 November Reply

    OH. MY. GOSH. This recipe is AMAZING! Thank you for making my favorite soup dairy-free! So good. Never thought I would be able to enjoy Zuppa Toscana again. I tweaked mine to what I had on hand with bacon grease instead of beef tallow and almond milk in place of coconut milk. It’s not as creamy as coconut milk would have been but it is deeeeelicious! I followed steps 1-6 in a skillet, then dumped it into a crock pot with the potatoes and broth on low for 6 hours and added the kale and almond milk 30 minutes before lunch. Mmmm….This recipe is too good. I doubt the casual observer would even notice the difference between dairy and almond milk in this recipe. Even my husband liked it (and took some to work for lunch)!

    • Kristi Barnes
      Posted at 21:06h, 24 November Reply

      I’m so glad you liked it! Thanks for sharing your edits. 🙂

  • Brandi
    Posted at 12:17h, 29 November Reply

    I used to LOVE OG’s zuppa toscana, and am so happy I found this recipe. It’s just as good, if not better!! I followed the recipe exactly, but I think I’ll try sweet potatoes next time (next week!!)!

    • Kristi Barnes
      Posted at 17:28h, 29 November Reply

      Im so glad you liked it! I’ve been wanting to try sweet potatoes. Let me know if you do!

  • Melissa Hipple
    Posted at 22:35h, 04 December Reply

    Hi! I used one of your recipes in my Whole30 meal plan. Check it out at: https://housewifehowslife.com
    If using this recipe is an issue, please let me know and I’ll rework it. Thanks!
    -Melissa

  • Kathy
    Posted at 22:14h, 15 January Reply

    5 stars
    I made this the other day and thought it was great! Would definitely make this again!

    • Kristi Barnes
      Posted at 09:38h, 29 January Reply

      I’m so glad you liked it. thank you!

  • Leslie Stewart
    Posted at 18:04h, 20 February Reply

    Delicious!!Creamy!! Flavorful! Made this tonight and will definitely make again! My daughter asked what was in it and wondered what made it creamy since I’m dairy free and when I mentioned the coconut milk she said she did not taste any coconut. I normally use bagged pre cut kale but what a difference using fresh organic kale. It was only 99 cent for the bunch so will definitely buy that from now on. I did use sweet Italian sausage because I don’t normally love Italian sausage and I wasn’t worried about it being whole 30. Thanks for a great tasty and easy to follow recipe.

  • Erin
    Posted at 17:05h, 11 March Reply

    I really enjoyed this soup. I cut the amount of potatoes in 1/2 as I like my soup more brothy. I used spinach instead of kale. Just preference. Delicious. Making it again today!

    • Kristi Barnes
      Posted at 09:39h, 29 January Reply

      Glad you liked it! I actually tweaked the recipe this week to add a little more broth, as I like a soupy soup too!

  • Kelly
    Posted at 17:28h, 01 April Reply

    We love this recipe! However, every time I make it, I am always perplexed why I forgot to get the coconut milk, which results in a last minute run to the store! I just now realized that coconut milk is not listed in the pin where the quick ingredients are listed, hence why I keep forgetting it since I make my grocery list from the pin. Just wanted to make you aware. Every time I make this recipe it is a hit! Thank you for sharing it!

    • Kristi Barnes
      Posted at 09:41h, 29 January Reply

      How frustrating! I am not able to edit what Pinterest picks up in their recipe card from mine. I was FINALLY able to tweak my wording in my recipe card to where they pick up the coconut milk now. So glad you said something!

  • BEN
    Posted at 09:40h, 07 October Reply

    Totally amazing. Used 8 oz. coconut milk and couldn’t taste it at all. I added 1/2 tsp black pepper and pre-cooked the kale just a tiny bit, just to sweat it a little, but followed the rest of the recipe exactly. Absolutely amazing soup.

    • Kristi Barnes
      Posted at 09:42h, 29 January Reply

      Thank you so much for your kind words.

  • Liz
    Posted at 12:46h, 04 November Reply

    I made this recipe a bunch while doing W30 earlier this year and have continued to make it again and again. Thanks for the recipe – it’s so delicious!

    • Kristi Barnes
      Posted at 09:43h, 29 January Reply

      I’m so glad you like it! It’s one of my go-tos as well.

  • Amy S Baker
    Posted at 17:01h, 10 November Reply

    I put the coconut milk in at the beginning. Will that mess it up?

    • Kristi Barnes
      Posted at 09:45h, 29 January Reply

      We chatted about this on Facebook, but for the other readers…
      Just don’t let the coconut milk come to a full boil or it will curdle. You will probably have to simmer it longer to cook your potatoes through.

  • Lily
    Posted at 08:43h, 13 January Reply

    My most favorite Whole30 soup recipe!

    • Ella
      Posted at 08:44h, 13 January Reply

      Mine too! It tastes just like Olive Garden’s Zuppa Toscana. Better, even!

      • Kristi Barnes
        Posted at 08:46h, 13 January Reply

        Thank you so much! 🙂

      • Kristi Barnes
        Posted at 09:46h, 29 January Reply

        Thank you 🙂 I’m, so glad you like it!

    • Kristi Barnes
      Posted at 08:45h, 13 January Reply

      Thank you 🙂 I’m, so glad you like it!

    • Kristi Barnes
      Posted at 09:46h, 29 January Reply

      Thank you so much! 🙂

  • Becca
    Posted at 04:12h, 25 January Reply

    I’ve been making this recipe for a while but don’t think I’ve ever left a review! This is practically on weekly rotation in our house. It’s quick, healthy and delicious! My picky five year old likes it and one pot makes enough for two dinners for our family of three. Thanks for a great recipe!

    • Kristi Barnes
      Posted at 09:18h, 29 January Reply

      Thanks so much for taking the time to review it! I’m so glad your child likes it. Sometimes it’s a feat getting ours to eat (especially soup!), but they don’t complain about this one.

  • Megan
    Posted at 09:00h, 29 January Reply

    COuld you do this in a slow cooker? Of so, how would you change the recipe?

    • Kristi Barnes
      Posted at 09:48h, 29 January Reply

      Sure! You can follow all the directions up through number 7 in a frying pan and then add everything to the slow cooker except for the coconut milk and kale. Cook on low for 5-6 hours or high for 3-4 hours. Add the coconut milk and kale, and cook on high for 20-30 minutes until heated through and the kale is wilted.

  • Stacey
    Posted at 09:01h, 29 January Reply

    The original Nutpods are Whole30 compliant, really creamy like half and half! That’s what I’m going to use when I make this! Cant wait to try it during my current December Whole30!

    • Kristi Barnes
      Posted at 09:49h, 29 January Reply

      That’s a great option for those who just really don’t like coconut milk!

  • Brooke
    Posted at 09:04h, 29 January Reply

    My boyfriend made this for me for dinner tonight and OMG it was amazing. I think it’s even better than Olive Garden’s version! We will definitely be making this again. Thank you for sharing!

    • Kristi Barnes
      Posted at 09:50h, 29 January Reply

      Thank you! I love that I can whip it up on the stovetop faster than I can get everyone dressed and to our nearest Olive Garden! Plus, it’s fresh and tons healthier!

  • Mindy
    Posted at 09:06h, 29 January Reply

    This is one of my favorite soups with heavy cream. I don’t notice the difference by substituting with coconut milk. I love it and so does my hubby. It’s a nice change during our Whole30 and it’s a comfort food :). It’s definitely a keeper! Thanks!!

    • Kristi Barnes
      Posted at 09:51h, 29 January Reply

      I loooooove my heavy cream, but I’m good without it in this soup too. I make this at least once a month in the cold months and on rainy summer nights, too!

  • Carla
    Posted at 09:07h, 29 January Reply

    This recipe was a hit! Thank you! I used fresh kale and unsweetened almond milk because it was what I had on hand. The flavor was still great!

    • Kristi Barnes
      Posted at 09:52h, 29 January Reply

      So glad it worked for you! Lots of others have had great results with almond milk too.

  • Cam Larson
    Posted at 09:07h, 29 January Reply

    Made this tonight and it was amazing!!!!!!!! Yummmm!!!!

    • Kristi Barnes
      Posted at 09:53h, 29 January Reply

      Great! Thank you for your comment! 🙂

  • Jessica
    Posted at 08:49h, 04 February Reply

    Oh my…this is THE most incredible tasting soup ever! And incredibly easy to prepare. Thank you so much for sharing!

  • Kris M
    Posted at 08:50h, 04 February Reply

    Tried this tonight, and it was scrumptious! Do you happen to know the calories for one serving?

  • leslie
    Posted at 08:52h, 04 February Reply

    So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

  • Laura Smith
    Posted at 09:18h, 04 February Reply

    So happy I found this recipe and your site! I have made it twice now and I can’t get enough of it! I’ve also shared it with all my friends! Thank you!!!

  • Becca
    Posted at 09:19h, 04 February Reply

    This was great! Made a ton–next time I will cut the recipe in half since it’s just hubby and me. The kale was quite tough–we only have the tough, curly leaf variety here, so perhaps a more tender variety would work better. Might try with spinach next time.

  • kelly smith
    Posted at 08:36h, 19 February Reply

    Yummy, it looks so yummy and I would like to taste them. I will definitely try to this at home

  • lindsey
    Posted at 08:37h, 19 February Reply

    a.maze.ing. and so quick and easy! I subbed premade aidell’s smoked chicken chorizo sausage that I just chopped up, and subbed sweet potatoes for the red because that’s what I had on hand. Used the whole can of coconut milk. just delicious. between the coconut milk and the chorizo probably a bit more fat/calories than I’m used to in a meal, but hoping the extra fat keeps me full longer and thus away from the snacks and thus a win-win! definitely a keeper!

  • Christopher Anderson
    Posted at 08:38h, 19 February Reply

    My friend is doing whole 30 and he let me taste his, I thought it tasted amazing. I substituted a few ingredients to make this vegan, vegetable broth and quorn meatless crumbles. It was just as amazing as my friends version and great for vegan and meat eaters alike. We are not on the whole30 so that wasn’t the main focus but this recipe took the guess work out finding a new tasty dish for our family.

  • stacey
    Posted at 08:39h, 19 February Reply

    This is one of my favorite recipes and I’d love to feature it on my blog with a link back! Would you ok using one of your images as well? Can’t wait to add this to my Whole 30 menu next month!

  • Kelly Feraro
    Posted at 08:40h, 19 February Reply

    You mentioned that there was a slight coconut milk flavor when using the entire can. A couple of hours before I made the soup I added the Italian seasoning and a teaspoon of fennel seed to the coconut milk. I couldn’t taste the coconut at all. Delicious!

  • Lara
    Posted at 08:41h, 19 February Reply

    OH. MY. GOSH. This recipe is AMAZING! Thank you for making my favorite soup dairy-free! So good. Never thought I would be able to enjoy Zuppa Toscana again. I tweaked mine to what I had on hand with bacon grease instead of beef tallow and almond milk in place of coconut milk. It’s not as creamy as coconut milk would have been but it is deeeeelicious! I followed steps 1-6 in a skillet, then dumped it into a crock pot with the potatoes and broth on low for 6 hours and added the kale and almond milk 30 minutes before lunch. Mmmm….This recipe is too good. I doubt the casual observer would even notice the difference between dairy and almond milk in this recipe. Even my husband liked it (and took some to work for lunch)!

  • melissa hipple
    Posted at 08:42h, 19 February Reply

    Hi! I used one of your recipes in my Whole30 meal plan. If using this recipe is an issue, please let me know and I’ll rework it. Thanks!
    -Melissa

  • Erica
    Posted at 08:43h, 19 February Reply

    This recipe is so divine!! Thank you for yet another delicious dinner!

  • Sunny
    Posted at 08:48h, 19 February Reply

    Thank you for this recipe- it’s absolutely delicious! I will definitely make it again.

  • Abbie
    Posted at 08:49h, 19 February Reply

    Wow! This recipe was so amazing and is definitely going in my recipe book. I’m not doing the Whole-30, but I’m doing a similar nutrition program–this was absolutely incredible. Thank you for sharing. Even my soup-hating boyfriend said “I would eat this every single night. It’s amazing!”

  • kelly
    Posted at 08:49h, 19 February Reply

    We love this recipe! However, every time I make it, I am always perplexed why I forgot to get the coconut milk, which results in a last minute run to the store! I just now realized that coconut milk is not listed in the pin where the quick ingredients are listed, hence why I keep forgetting it since I make my grocery list from the pin. Just wanted to make you aware. Every time I make this recipe it is a hit! Thank you for sharing it!

  • Lily
    Posted at 08:51h, 19 February Reply

    This is my favorite healthy soup my mom makes.

  • Stephanie Stevenson
    Posted at 15:51h, 19 February Reply

    I love this soup! I’ve actually made it so many times I can do it by heart! I’ve tried coconut/almond milk combo- that seems to work the best. I also switched up the Italian seasonings with a Greek mix- so yummy! This is one of my faves, thank you for posting!

  • Kelly
    Posted at 12:06h, 08 May Reply

    This recipe is delicious! I’ve made it numerous times over the past couple of years, on or off Whole30, and it’s one of our favorites. I had been using 8 cups of broth and a whole can of coconut milk all along, so I totally agree that your recent recipe edits make the soup so much creamier!

  • Andrew Misiak
    Posted at 22:29h, 07 October Reply

    Created this recipe at triple the volume for our workplace monthly event, Super Souper Lunch Day. This was a great soup to create. Simple, yet so good.

  • Amber Edds
    Posted at 15:16h, 14 October Reply

    Wow, you have a lot of comments on this recipe! I wondering if you think it would work with ground beef rather than Italian sausage? I want to make this soup but I don’t like Italian sausage!!

    Thank you!

  • Alana
    Posted at 14:57h, 31 March Reply

    I made this recipe for my family last night and it was a huge hit! I’m hoping to make it again for my sister because I know she’d love it but she’s allergic to coconut. Any ideas what the best replacement would be for the coconut milk? Thank you!

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