This 21 Day Fix Zuppa Toscana is a dairy-free, gluten-free and FIXed version of the popular Pinterest recipe, plus it’s super easy to make in your Instant Pot or on the stove!
Confession #133: I have a long list of recipes waiting to be created and published on the blog…but this Zuppa Toscana soup was never one of them. I often shy away from recipes that are so popular on Pinterest because it’s hard to create my own version of something that is already everywhere.
But then my husband came home from a little party at a friend’s house raving about a “chili” that he had that was amazing and he wanted me to figure out how to make it.
Except this “chili” didn’t sound like a chili at all. He tried to recall the ingredient list and knew it had gnocchi, roasted red pepper, kale, chicken broth and heavy cream.
I did some searching and I am pretty sure the “chili” he had was actually a version of Zuppa Toscana from the blog Gimme Some Oven which looks absolutely heavenly. And it happened to be my husband’s birthday that weekend, so I agreed to make it for him.
But there needed to be a catch. My son LOVES soup and I couldn’t make the original version because of the dairy and gluten…so I knew right away I would sub Culinary Coconut Milk from So Delicious for the heavy cream. And while the gnocchi sounded yummy, I couldn’t find a gluten-free version in my store that didn’t have a bunch of additives (homemade gluten-free gnocchi IS on my list to make, by the way), I also decided to sub in potatoes.
So my husband agreed to my changes, and while I was nervous, I was hopeful that this soup would live up to this “chili” that he wanted.
Thankfully, it did! Even with the changes, my husband ate several bowls of this Zuppa Toscana and loved it. I would still like to try it with gnocchi at some point, but for now, we loved flavor and bulk from the potatoes. Oh – and the color? I am totally going to make this for Christmas Eve now because the reds and greens are so beautiful against the golden color of the broth!
Anyway, if you have your own version of Zuppa Toscana that you love, that’s awesome! If you are a newbie like me, give this one a try and tell me what you think! I love seeing your posts on social media!
Yields: 6 servings
Serving Size: 1 1/4 cups
- 2 tsp olive oil
- 1 1/3 lb spicy chicken or turkey sausage, casing removed
- 1/2 of a large onion, diced (or 1 small onion, diced)
- 3 cloves of garlic, minced
- 3 cups of cubed baby potatoes (I left the skin on)
- 1/2 cup of roasted red peppers, drained and diced
- 4 cups of organic, low sodium chicken stock (can sub broth)
- 3 cups of chopped kale (you can add more if you want)
- 1/3 - 2/3 cup of full fat coconut milk (I used 2/3 cup)
- crushed red pepper
- optional fresh basil for garnish
- Instant Pot: Set Instant Pot to saute and let it get hot. Add two tsp of olive oil and saute onions for a few minutes, until they begin to soften. Add sausage from casing and cook through, using a spoon to break up into smaller pieces. Add garlic and cook for an additional minute. Add in roasted red peppers, potatoes, and chicken stock. Place lid on the Instant Pot and set to manual for ten minutes. After cook time, do a quick release, then open lid carefully after it unlocks. Stir in kale and coconut milk. Set to saute again and allow kale to fully wilt, then set to keep warm. After it cools enough, taste the soup and if you want more spice, add some crushed red pepper. Add salt if necessary, although I felt it was salty enough from the sausage and the stock. Garnish with fresh basil if you want to and enjoy!
- Stovetop: In a large dutch oven or sauce pan on medium low, add two tsp of olive oil and saute onions for a few minutes, until they begin to soften. Add sausage from casing and cook through, using a spoon to break up into smaller pieces. Add garlic and cook for an additional minute. Add in roasted red peppers, potatoes, and chicken stock and increase heat to medium high. Bring to a boil. Then reduce heat to medium low and simmer until potatoes are fork tender. Stir in kale and coconut milk and allow kale to fully wilt. Remove from heat. After it cools enough, taste the soup and if you want more spice, add some crushed red pepper. Add salt if necessary, although I felt it was salty enough from the sausage and the stock. Garnish with fresh basil if you want to and enjoy!
21 Day Fix Container Count:
6 servings - 1 Red, 1 Yellow, 2/3 Green (add more Kale for a full green), 1/6 blue (if you use a 1/3 cup of coconut milk) or 1/3 blue (if you use 2/3 cup of coconut milk) per serving
Weight Watchers Freestyle Points Per Serving: 7