Dairy-Free Zuppa Toscana
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Dairy-Free Copycat Zuppa Toscana

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 430kcal
Author Kendra Benson

Ingredients

  • 2 Tbsp Avocado or Olive Oil
  • 4 cloves Garlic minced
  • 2 medium Yellow Onions diced
  • 2 lbs Italian Pork Sausage we like Jimmy Dean Sausage in this soup
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 1/2 tsp Crushed Red Pepper Flakes adds just a hit of heat, optional
  • Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • 8 cups Chicken Broth
  • 1 Bay Leaf
  • 3 cups Red Potatoes diced fairly small
  • 3 cups Baby Spinach or 1 1/2 cup frozen Spinach/Kale Bland
  • 1 1/2 cups Unsweetened Plain Almond Milk
  • Scant 1/2 cup Cassava Flour

Instructions

  • In a large stockpot over medium heat, add the avocado oil. When hot, add the onions and garlic. Saute until fragrant and slightly translucent, about 2 minutes.
  • Add the sausage and cook until no pink remains. Add the oregano, basil, parsley, red pepper flakes, salt, and pepper. Stir to combine.
  • Add the chicken broth, potatoes, and bay leaf. Bring to a boil then reduce heat to medium-high heat and gently boil for 15 minutes or until the potatoes are fork-tender. Taste the soup base and add more salt and pepper, if needed.
  • While the soup is cooking, whisk the almond milk and cassava flour until smooth.
  • After the potatoes are cooked, add the spinach/kale to the soup. Stir to combine and cook until wilted/thawed. Add the milk mixture and stir to combine, and cook for 1 minute to thicken.
  • Serve hot. Store leftovers in the fridge for up to a week.