Easy  Zuppa Toscana (Dairy Free)

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Cozy up by the Christmas Tree with a bowl of my Dairy Free Zuppa Toscana! Packed with spicy Italian sausage, tender potatoes and curly kale. This soup is sure to be a crowd pleaser!

Here's what  you need

Ingredients  – extra virgin olive oil – italian sausage – white onion – yukon gold potatoes- russet potatoes or red potatoes are a good substitute. – kale – Italian seasoning – garlic powder – red pepper flakes – salt – black pepper – beef broth – chicken broth – cashew milk – corn starch

Step 1

In a dutch oven or large stock pot over medium heat, add the olive oil and let it heat up. Turn the heat down and add the sausage. Let the sausage cook for about 5 minutes, meanwhile taking a wooden spoon and breaking up the meat.

Step 2

Add the spices and the onion and continue to cook for 2-3 minutes then drop in the kale. Cook for another minute and add the potatoes and let them cook for about 2 minutes. Pour in the broths and put the lid on the pan and let it simmer for 20 min on low.

Step 3

Remove the lid and continue to cook for another 10 minutes. Add the cashew milk and whisk in the corn starch. Season with salt and pepper as needed. Serve this soup warm.

Suggestions: If you want to make this Whole 30 compliant or if you follow the Paleo diet, use ground turkey instead Italian sausage or make sure the sausage is compliant. Fresh warm oven baked bread is ALWAYS the perfect match with soup. Rice or pasta can be added in as well. This can be served as a main course with a side salad.

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Meet the creator: Kristina is always on the pursuit of life, brunch and balance. Join her as she shares her cooking adventures, health journey and passion for the kitchen.