Olive Garden’s zuppa toscana is the reason half of America orders a to-go container of soup instead of an entree, and this version keeps everything you love about it while ditching the dairy and the flour. Sausage, bacon, potatoes, kale — all still here. Nothing lost, nothing to feel weird about.

The trick is swapping heavy cream for full-fat canned coconut milk and using arrowroot starch instead of a flour roux to thicken things up. You get the same rich, creamy broth without a drop of dairy, and if you’re not telling anyone, they probably won’t clock the difference.

Yes, this recipe uses both sausage AND bacon. That’s not a typo, that’s the whole point — the bacon fat is what the onion and garlic cook in, so even the aromatics are pulling double duty on flavor before the broth goes in.

Tips for Paleo Zuppa Toscana

Potatoes stay in this one since they’re paleo-friendly on their own — this isn’t a low-carb remake, just a dairy-free, gluten-free one. Kale wilts down fast at the end, so don’t add it too early or you’ll lose the bit of bite it’s supposed to keep. Same goes for the red pepper flakes — if you like more heat, this is the easiest place to add it.

This one reheats beautifully, actually thickens up a bit in the fridge, so add a splash of broth when you warm it back up.

Creamy Zuppa Toscana (Paleo)

A dairy-free, paleo zuppa toscana with sausage, bacon, potatoes, and kale in a creamy coconut milk broth – all the Olive Garden comfort, none of the dairy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 5

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb hot Italian sausage bulk, or casings removed
• 4-5 strips bacon chopped
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 lb yellow potatoes peeled and cut into 1/2-inch cubes
• 4-4 1/2 cups chicken broth
• 1 cup full-fat canned coconut milk about ¾ of a standard 13.5-oz can
• 1 tbsp arrowroot starch mixed with 1 tbsp cold water
• 3-4 cups fresh kale stems removed and leaves chopped
• 1/2 tsp red pepper flakes
• Sea salt and black pepper to taste

Equipment

• Large Pot or Dutch Oven

Method

 

1. In a large pot or Dutch oven over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate.
2. Add the chopped bacon to the same pot and cook until crisp, about 5-6 minutes. Leave the rendered fat in the pot; drain off any more than 2-3 tablespoons.
3. Add the onion to the bacon fat and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant.
4. Return the sausage to the pot. Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-18 minutes.
5. Whisk the arrowroot starch and cold water together until smooth, then stir it into the pot along with the coconut milk. Simmer 3-4 minutes, until slightly thickened.
6. Stir in the kale and red pepper flakes and cook until the kale wilts, about 3-5 minutes. Season with salt and black pepper to taste.
7. Ladle into bowls and serve hot.

Notes

Arrowroot starch is the paleo-friendly stand-in for a flour-based thickener here – cornstarch works the same way if that’s not a concern for you.

Full-fat coconut milk is what gives this its creamy body without any dairy; light coconut milk tastes thinner.

Reheats well the next day, though it thickens further in the fridge – a splash of extra broth loosens it right back up.

Freezes well also, for up to 3 months

🛒 Shop the gear I used in this recipe