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! This post contains affiliate links for products I am obsessed with.
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.
Ummm…
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!
Right?
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!
Zuppa Toscana
Ingredients
- 2 teaspoons olive oil
- 1 1/3 lb spicy chicken or turkey sausage casing removed
- 1/2 large onion diced (or 1 small onion, diced)
- 3 cloves garlic minced
- 3 cups cubed baby potatoes I left the skin on
- 1/2 cup roasted red peppers drained and diced
- 4 cups organic low sodium chicken stock (can sub broth)
- 3 cups chopped kale you can add more if you want
- 1/3 - 2/3 cup full fat coconut milk I used 2/3 cup; 1/3 cup for WW
- Salt
- Crushed red pepper
- Fresh basil for garnish optional
Instructions
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!
Notes
Nutrition
NORMA LYNN ADKINS says
Haven’t made yet but was wondering if the coconut milk is canned or in the dairy section?
Nancylynn says
Canned! Hope you give it a try!
Lindsey Gilbo says
Could I use frozen kale for this?
Nancylynn says
Sure!
Tiffany says
Omg, I’ve had this recipe in my book.arks for years but kept forgetting about it. Finally made it today and I am so sad I didn’t try it sooner. This is hands down the best thing I have ever made. Thank you so much for making all your recipes, I haven’t been disappointed yet. So delicious, and now a staple for me.
Nancylynn says
This made my whole day ❤️. Thank you so much for taking the time to rate and review!
Sunshine says
So my daughter is vegan i was gonna make this with vegan sausage but another family member is vegetarian so she would eat but shes allergic to coconut so could I sub for oat or soy milk?
Nancylynn says
I think oat milk would work well!
Teri says
Is the coconut milk the canned type or the kind in the dairy section? Thanks
Heather says
I tried this recipe, but substituted cauliflower for potatoes. I chopped the cauli in fairly large chunks to keep the substance. It was divine, definitely adding this to my rotation!! THANK YOU!!! I love so many of your recipes 💛
Nancylynn says
Good feedback, thank you!
Doreen says
I made this tonight in the Instantpot. Huge hit with the family! This one will be in rotation, especially as we head to colder weather.
Nancylynn says
YAY! Thank you for taking the time to comment and review the recipe – I agree, it’s a keeper!
Sue says
Oh my goodness! This was amazing! My husband and I both loved it. I pretty much stuck to the recipe but used more kale (using up what I had) and substituting lean Portuguese linguica for half of the sausage (I only had a 10 oz pack of chicken sausage). Your delicious zuppa toscana became an equally delicious caldo verde. Calories increased by about 10 per serving, and it probably isn’t 21 day fix friendly this way, but it’s a nice variation. Thanks for the great recipe!
Nancylynn says
Thank you so much for this information and taking the time to review the recipe!! Glad you and your husband both loved it!
Pollyana Lima says
This recipe is to DIE FOR!!!!! I am a horrible cook but I decided to give this recipe a try since my husband loves the Olive Gardens Zuppa Toscana. I CANNOT BELIEVE how AMAZING it turned out. My husband absolutely LOVED it and raved about how it tastes JUST like the one from Olive Gardens. I finally have something delicious to serve my guests. Thank you thank you thank you!
Nancylynn says
This is the BEST! Thank you so much, and so glad you and your husband loved it!
Izabela Krzyzak says
Unsweaten Coconut milk is 1tbs portion control not blue container for 21 day fix.
Nancylynn says
Full fat canned coconut milk is measured in the blue container, while coconut milk beverage can count as 1 TSP for 8oz. The difference has to do with the fat content.
Jen says
Sound great! What do you think about adding cauliflower gnocchi (frozen from Trader Joe’s) instead of potatoes?
Sarah Flynn says
THIS IS SO DELICIOUS!!! I made this last week with pre-cooked spicy chicken sausage. I’m not a huge meat fan, so I used about half the amount in the recipe.
I forgot the meat at the market but I’m making it again this week – this is the best dinner/meal prep dish I’ve had!! Thank you so much!!
Nancylynn says
This made my whole day! Thank you, Sarah!
Angela Maruca says
If I want to try it with gnocchi (I love it and don’t have enough excuses to cook it) should I cook it separately and at it tot he soup when served?
Nancylynn says
You could add the gnocchi raw at the end and use the saute setting for 2-3 minutes to cook it, or, yes, you can cook it separate!
Laura says
I made this recipe tonight and I added cauliflower gnocchi in my instant pot during the 10 minute pressure cook. Well when I opened the lid my gnocchi was gone but I was pleasantly surprised how thick my soup was. I didn’t need to add the coconut milk. I just added 1 cup of cauliflower rice and it was very tasty!!! Such a great tasting soup. Next time I will add the gnocchi after the pressure cook is completed. 🙂
Nancylynn says
Sorry for the delay, but omg – that sounds SO YUM! I will totally be trying this!
Dori says
I really want to try this but have a couple of questions:
1) can I substitute shredded or cut up chicken instead of sausage?
2) can I substitute white beans for the potatoes and if so would it still be 21 DF approved?
Thanks!!
Nancylynn says
Sure! Both of those work for the FIX…it just might not taste exactly the same. Still yummy, though!
Susan says
Hi there – just curious to lighten it up even more could you use fat free coconut milk or do you think it would change the taste/consistency? This is on our dinner plan tomorrow night! 🙂 Thanks for the great recipes! My family eats your meals at least 3x a week!!!
Nancylynn says
I think it will make it a little less creamy…I prefer the full fat!
Susan says
Thank you! I made it Monday night and used the full fat version…it was WONDERFUL! My husband even ate leftovers and he a) doesn’t eat leftovers and b) doesn’t like red peppers so this was a HUGE win! Going on my short list of winter soups! Thank you!
Christine says
Hi! I can’t do dairy or coconut so wondering about subbing cashew milk? Think I will try it and see…..
Nancylynn says
Yes! I think that will be a good sub!
Nancylynn says
I think it would work great – but you can also just not add any milk and this is still delish!
Angela says
Has anyone made this in a crockpot?
Nancylynn says
This would be perfect in a crock pot! Just cook 6-8 hours on low after sautéing sausage and veggies!
Angela says
Thank you so much. I have been adding things to the crockpot a little at a time. Love your recipes!
Cassi says
This is the third recipe I have tried from your site in the past 3 days and it was delicious! Hit the spot and I dont even like Olive Gardens kind. I am so thrilled that I can use these tried, tested and yummy recipes to make my own weekly meal plan that I can easily cycle through to make mine and my kids’ life easier and healthier.
Nancylynn says
This. Made. My Whole. Day.
Gracie says
I have chicken bone broth in the pantry, about 2 cups. Could I use that and half of the chicken broth, or should I stick with broth only?
Thank you,
Gracie
Nancylynn says
Oh goodness, yes! That would be great!
Sarah says
This recipe was spot on! It was delicious. This is the first Zuppa Toscana recipe I’ve found that isn’t crazy high in calories but still tastes like Olive Garden’s soup. It’s going to become a staple in meal prepping.
Nancylynn says
This makes me SOOOOO happy, Sarah! Thank you for taking the time to rate and review – you are awesome!
Tricia says
When you say to use coconut milk, are you only using the liquid part? That’s what I used and then scraped all the cream off the topic the can and set in the fridge . The soup didn’t seem to come out as creamy looking as yours. Did you mean to use the cream?
Nancylynn says
I used the creamy part and the liquid part! Go get some of that delicious cream and add it in!
Alexis says
We just had this for dinner and it was truly restaurant quality AMAZING. I actually gave myself an applause at the table it was soooo good…LOL.
I recommend everyone try it; my fiance wasn’t excited about “soup” but he,tried it, ate the whole bowl and said it was good!!!!
Thankful there’s leftovers ??
Nancylynn says
YAY!! Such a fantastic Valentine’s Day Meal, too – even though it’s just “soup” something about it feels special! So happy you enjoyed it!❤️
Alexis says
I just shared it with everyone I know telling them they must try it!! And it was a perfect Valentines dish.
Kelly says
This recipe never fails, we love this soup so much. Sometimes I sub baby spinach for the Kale as my older son does not like Kale.
Question: Is this a freezer friendly soup? I have never tried to freeze. I am part of a group that is going to deliver some freezer meals to a family, I know they would enjoy this soup but don’t know if it will freeze well.
Nancylynn says
Hi Kelly!!! I am so happy to hear! And yes – this soup freezes amazingly well! I love that you are helping out a family with a meal. ❤️
Corrine Sloss says
Definitely trying! My Facebook memories popped up today to a year ago when I made Zuppa Toscana (keto style) and yours was the first 21DF I found! I’ve made it in the past with radishes substituted for potatoes – if you haven’t tried radishes yet they are AMAZING. same texture as potatoes with none of the carbs!
Su says
Thanks so much for all this info. Hard to find gluten and dairy free recipes
Nancylynn says
I have a whole bunch, so be sure to check out my recipe index!
MaryJo says
Hi Nancylynn, I am making this soup today it is so amazing… I was so excited to try this recipe the first time I seen it. Before the 21 Day fix I would make the unhealthy version of this soup and my husband wanted this soup one night,so I made this and it’s so delicious. I make a double batch and freeze it, it holds up good. Thanks so much for your amazing recipes……
Nancylynn says
This is wonderful, MaryJo!! I am so thankful that the recipes are working for you guys…nothing makes me happier to hear!!
Holly says
I had been wanting to try this recipe for awhile. But, the ingredients contained coconut milk and kale, two foods I’m wary of. I’m so glad I took a chance on this soup! I ❤ it! As stated previously, the coconut milk is not overwhelming at all, and the kale is perfect! Thanks so much for a protein-rich potato soup that I can actually eat and enjoy and that’s 21DF compatible!
Nancylynn says
You made my night, Holly! Thank you for trusting me with your meal! <3
Alicia says
Question… Any chance of using sweet potatoes? Would the sweetness throw off the recipe. Only have sweet potatoes and not sure if I want to stop today and pick up regular potatoes. Will if needed. 🙂
Nancylynn says
I honestly think it will be yummy!
Roberta says
Hi! How long would you say on the stove top after you put the potatoes in? I am still new at cooking!
Thanks!!
Nancylynn says
I would simmer for about ten – twelve minutes and then check the potatoes. They should be fork tender – easily pierced with a fork and soft!
Sheryl says
This was tasty beyond my expectations.
My husband is allergic to peppers. Any
suggestions for substitution?
Nancylynn says
Hmmm…I would just leave them out! If I think of something, I will let you know 🙂
Sal says
Do you know the calories for a serving too? This looks yummy!!
Jennifer says
Hi! What is the serving size? Thank you!
Nancylynn says
1 1/2 cups! So welcome!
Tia says
You are a genius, my friend! Your recipes and guidance have changed my life!! You are so awesome!!
Nancylynn says
Seriously…you are the one who has changed mine! I <3 you, lady!
Julie says
I made this last night. I actually prefer broth soups to cream based soups, so I omitted the coconut milk all together. It was sooo yummy! I doubled the recipe and put some in mason jars in the freezer. Easy to grab and go for lunch at work.
Nancylynn says
Love it! And I know – the broth is so delicious even without the cream. Happy this was a hit!
Vanessa says
Thanks for this recipe! I made it and it was really good!
Side note: gnocchi is basically potato and egg with a little flour. Just use gf flour and you’re good to go. Time consuming but oh so worth it!
Nancylynn says
YES!! I am DYING to try this!!
Kinley Cothran says
Thoughts on exchanging out the white potatoes for sweet potatoes (I have a ton right now) and spinach instead of Kale?
Barb says
What can I substitute in place of the coconut milk? I don’t care for coconut milk. Thanks
Nancylynn says
You will NOT taste it! I promise! I haven’t tried it, but Greek yogurt could work. The original recipe calls for heavy cream, but we are largely dairy-free and cream isn’t FIX approved.
Andrea says
I had almond milk on handsome so I used that instead. Which would change the count from 1 blue to a teaspoon (-:
Nancylynn says
How did it taste?
Elizabeth says
How was it with almond milk?
Molly says
What brand of sausage did you use? Making tonight!
Nancylynn says
I used the Wegman’s brand. Do you have a Wegmans?
Robyn says
May I ask how you roast your red pepper? I’ve never done it before. Thanks!
Nancylynn says
For this recipe I just used a good quality jarred pepper!
Vanessa says
You can put the red peppers on an open flame to get the charred skin (and then pull off) or put the red peppers in the oven.
Jennifer Doschadis says
GREAT flavor! Thank you so much!
Nancylynn says
You are SO welcome! <3
Danielle says
Delicious!! Made this for the cold weather and because its my favorite soup from Olive Garden. It was great!
I’ve made other Zuppa Toscana recipes and this was just as good and so happy this is 21 Day Fix approved!
Nancylynn says
That’s SO great to hear!! Thank you for making my day!!
Kata Byrd says
How many serving does this make? Making it tonight sounds so good!
Nancylynn says
Hi! 5-6! Let me know what you think!
Kata says
It was sooo good! My husband and I loved it!
Nancylynn says
YAY!!! This makes me so happy!!!
Ashley says
This looks so good! I’m definitely making this weekend. It’s soup season!
Nancylynn says
Yay! Let me know if you do!
Ashley says
Made again tonight. It’s so good. My hubby insisted there must be leftovers for his lunch tomorrow.
Nancylynn says
YES!!!!!!! This seriously made my night!!!!