Description
Craving a creamy, dairy-free Zuppa Toscana? This gluten-free copycat Olive Garden recipe takes just 35 minutes! Healthy comfort in a bowl.
Ingredients
1 lb hot Italian sausage
40 oz chicken bone broth
4 gold potatoes, diced into 1 inch pieces
4 cloves garlic, minced
1 white onion, diced
1/4 cup chopped sun-dried tomatoes, chopped
3 cups fresh Tuscan kale
1.5 cups unsweetened oat creamer (I used the brand Sown)
1 tbsp olive oil
1 tsp Italian seasoning
1 tsp crushed black pepper
Salt to taste
Instructions
1. Prepare your aromatics and vegetables by chopping.
2. In a Dutch oven or large pot, heat for 30 seconds or so over medium heat. Add in 1 tbsp of olive oil.
3. Add the sausage to the olive oil. Let brown before mincing the meat.
4. Once sausage is fully cooked and browned, add in garlic, onion, and sun-dried tomato. Let simmer for 2-4 minutes while onions cook a little.
5. Add in the potatoes and sauté for one minute to let the flavors coat the potatoes.
6. Add in your chicken broth, cover, bring to a boil, and let cook for 15-20 minutes or until the potatoes begin to feel tender.
7. Add the kale to the soup. Let simmer for 1-2 minutes.
8. End with adding unsweetened oat creamer to the soup, along with some fresh black pepper.
9. Salt to taste and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes