A savory soup filled with sausage, cream, potatoes, and just the right amount of spices. This recipe for Olive Garden dairy free zuppa Toscana soup yields a flavorful soup that anyone can enjoy with a few simple changes. We even show you how to enjoy this recipe for a variety of different dietary needs and preferences.
This soup is perfect any time of the year but we love it especially during those cold winter months. Our creamy chicken chili recipe sounds perfect on a cold winter night, or for winter lunch some better than Panera corn chowder is also a favorite.
While this recipe has a few more ingredients than our usual 5 ingredient or less recipes, I would say it's still pretty minimal ingredient. So let's get started! You will need:
- mild Italian sausage
- crushed red pepper flakes
- minced garlic
- chicken broth
- russet potatoes
- dairy free heavy whipping cream
- fresh spinach
1. Brown the Sausage:
Heat a pan over medium-high heat. Add the sausage and red pepper flakes. Cook, stirring occasionally, until the sausage is browned and cooked through (no longer pink). Drain the excess fat using a colander or slotted spoon. Set the cooked sausage aside.
2. Crisp the Bacon (Optional):
In the same pan (add a little oil if needed), cook the bacon until crispy. Remove the bacon and crumble it onto a paper towel to drain the fat. Reserve the bacon drippings in the pan.
3. Sauté the Onions:
Reduce the heat to medium. Add the onions to the pan with the bacon drippings and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning.
4. Add your Base:
Add the garlic powder and stir to coat the onions. Pour in the chicken broth and bring to a simmer. Stir in the potatoes and season with salt and pepper to taste.
5. Simmer until Tender:
Cover the pan and simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Creamy Finish:
Once the potatoes are cooked, stir in the heavy cream and cooked sausage. Increase the heat slightly and simmer for a couple of minutes until the soup is heated through and slightly thickened.
7. Add the Spinach:
Right before serving, stir in the spinach until wilted. Taste and adjust seasonings as needed.
8. Serve & Enjoy:
Garnish with the reserved crumbled bacon for added flavor and texture. Serve the soup hot with crusty bread for dipping.
Anyone can enjoy this recipe! Here are some substitutions you can make so anyone can enjoy a nice cup of dairy-free zuppa Toscana.
- Gluten free: This recipe is naturally gluten free so no changes or substitutions need to be made!
- Vegan and Vegetarian: You are going to also want to substitute dairy free heavy whipping cream in this recipe like the dairy free version. You can substitute a plant based sausage and also use vegetable broth in place of the chicken broth. You can omit the bacon or use a plant based bacon.
- FODMAP: You can also make this stomach friendly by using green onions in place of the onion and using garlic scape powder in place of the minced garlic. You will also want to use dairy free heavy whipping cream.
You will need a frying pan and a soup pan to make this recipe.
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat gently on the stove or in the microwave before serving.
- You can substitute another green vegetable like kale or swiss chard for the spinach.
- Top the soup with freshly grated Parmesan cheese before serving if desired.
Yes, you can use dairy free non flavored creamer, but using dairy free milk will probably make the soup feel too thin. For a dairy version, use regular heavy whipping cream.
Yes, you can use any type of sausage you prefer, such as turkey sausage or vegan sausage, to make the soup suitable for your dietary preferences.
Absolutely! Spinach or collard greens would work well in this soup, or you can use a combination of different greens for added variety.
Yes, you can make the soup in advance and reheat it when ready to serve. It may thicken slightly upon reheating, so you can add additional broth or water as needed to adjust the consistency.
Absolutely! Feel free to adjust the amount of red pepper flakes or omit them entirely according to your taste preferences.
Olive Garden Dairy Free Zuppa Toscana Soup
- frying pan
- soup pan
- 1 pound mild Italian sausage
- 1 teaspoon crushed red pepper flakes
- 4 slices bacon cut into bites sized pieces
- 1 whole yellow onion diced
- ½-1 tablespoon minced garlic
- 65 ounces chicken broth. This equates to 5 cans of 13 ounce chicken broth or (2) 32 ounce cartons of chicken broth
- 6 whole russet potatoes thinly sliced
- 1 cup heavy cream
- 1 cup fresh spinach stems removed then chopped
- In a pan set to medium high heat, cook the sausage and red pepper flakes until meat is no longer pink.
- Drain the meat and set aside.
- Add the bacon to the pan and cook until bacon is crispy. Remove the bacon, leaving the drippings in the pan.
- Add the onion and continue cooking until onion is tender. Once cooked, add the garlic powder, chicken broth, and potatoes to the mixture, cooking until the potatoes are tender (approximately 20 minutes).
- Once potatoes are fork tender, add in the cream, sausage and bacon and cooking until heated thoroughly.
- Add in the spinach right before serving.