Creamy Gluten Free Zuppa Toscana Soup – Easy Copycat Olive Garden Recipe
Recipe Summary
Warm, comforting, and incredibly flavorful — this Gluten Free Zuppa Toscana Soup is a cozy dinner favorite that’s both creamy and hearty. Made with Italian sausage, tender potatoes, kale, and a rich broth, it’s a naturally gluten-free twist on the famous Olive Garden classic. Perfect for chilly nights or healthy fall meal
Table of Contents
Ingredient Notes
You’ll love how simple and nourishing this soup is! Here’s what you need to make it:
- Italian Sausage: Choose mild or spicy depending on your preference. Always confirm the sausage is labeled gluten-free.
- Potatoes: Russet or Yukon Gold work best for a creamy texture.
- Kale: Adds a beautiful color and earthy flavor. Spinach can be used as a substitute.
- Onion & Garlic: Essential aromatics that bring rich depth to the broth.
- Chicken Broth: Use a certified gluten-free broth.
- Heavy Cream or Coconut Cream: For dairy-free, swap in full-fat coconut milk.
- Crushed Red Pepper Flakes: Optional, for a hint of spice.
- Olive Oil & Salt: For balance and flavor.
Step-By-Step Photos and Directions
Step 1:
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned.
Step 2:
Add chopped onion and garlic; sauté until fragrant.
Step 3:
Pour in the chicken broth and sliced potatoes. Simmer until the potatoes are tender.
Step 4:
Add the kale and let it wilt into the soup.
Step 5:
Stir in the cream (or coconut cream for dairy-free) and season with salt, pepper, and red pepper flakes.
Frequently Asked Questions
1. Is Zuppa Toscana naturally gluten-free?
Yes! As long as your sausage and broth are gluten-free, this soup is safe for a gluten-free diet.
2. Can I make this soup dairy-free?
Absolutely — substitute coconut milk or any plant-based cream alternative.
3. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days.
4. Can I freeze Zuppa Toscana?
Yes! Freeze cooled soup (without the cream) for up to 3 months. Add cream after reheating for the best texture.
More Gluten-Free Soup Recipes
- Creamy Gluten-Free Broccoli Cheddar Soup
- Gluten-Free Chicken Noodle Soup
- Gluten-Free Butternut Squash Soup
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Gluten-Free Zuppa Toscana Soup
Equipment
- Large soup pot
- Wooden spoon
- Sharp knife
- Ladle
Ingredients 1x2x3x
- 1 lb gluten-free Italian sausage
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups gluten-free chicken broth
- 3 medium potatoes, sliced thin
- 2 cups kale, chopped
- 1 cup heavy cream (or coconut milk)
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- Brown sausage in olive oil.
- Add onion and garlic; cook until soft.
- Pour in broth and add potatoes. Simmer until tender.
- Add kale and stir in cream. Season and serve hot.
Notes
For an extra layer of flavor, try adding a sprinkle of Parmesan cheese before serving. You can also swap kale for spinach if you prefer a milder taste. This soup thickens as it cools — just add a splash of broth when reheating to restore the creamy consistency.
Special Note
Always make sure your sausage and broth are certified gluten-free, as hidden gluten can sometimes appear in flavorings or fillers. For dairy-free eaters, replace heavy cream with coconut milk or cashew cream for a rich, velvety texture.
Nutrition
Serving Size: 1 bowl
Calories: 380
Protein: 17g
Fat: 24g
Carbohydrates: 21g
Fiber: 3g
Sugar: 3g
Sodium: 920mg
Nutrition Disclaimer
All nutrition values are approximate and can vary depending on the specific ingredients and brands you use. For the most accurate results, please calculate using your own nutrition app or product labels.
