I have conflicting opinions about Olive Garden…I’m not a huge fan of their food overall, and Seth definitely isn’t super into it, BUT their unlimited soup and salad is BAAAEEEE. The salad is okay, but the soup is tha bomb.com. Specifically their Zuppa Toscana. It’s so simple, but it’s so so yummy. The flavorful sausage, soft potatoes, tender kale, and delicious, slightly spicy, slightly creamy broth – DREAMS. It’s the only reason I ever go to Olive Garden.
I wanted to create a dairy free version for all those Whole 30-ers out there. We aren’t officially doing Whole 30, but we like to cook and eat Whole 30 food a lot during the week, and this soup just NEEDS TO BE able to be consumed and enjoyed by every human on earth, including those doing Whole 30.
There aren’t any huge, significant changes here – just making sure you use Whole 30 compatible sausage and subbing almond milk for the dairy. Still so good, you guys. Soooo good.
Not only is this soup so yummy and addicting, it’s also super easy to make. Here’s what we’ve got goin’ on:
- Italian sausage – brown it up until it’s got some nice color on it, aka FLAVOR.
- Once your sausage is browned, throw in your sliced potatoes, onion, and garlic.
- Add your broth + almond milk and simmer all of it together for about fifteen minutes.
- In the last five minutes, add your kale.
- Season it up with salt and pepper, and YOU DUN.
Easy, right? Since you can’t have parmesan cheese on Whole 30, I highly recommend throwing some nutritional yeast on top of each bowl instead. I absolutely LOVE nutritional yeast. It was something I had never tried before doing Whole 30, and now it’s a pantry staple for me. I just love the cheesy, slightly nutty flavor, and it adds a note of savory complexity to this soup that is just chooiiccee.
Like I mentioned in my last “life update” post, we moved to Charlotte, North Carolina recently. Which we love so far. HOWEVER – oh. sweet. Lord. the rain. WHAT IS HAPPENING ON THE EAST COAST?! Excuse me please, but I have a one and a half year old who loves to be outside, so can we work something out here, Charlotte? Because this seven day a week rain that’s been a constant presence for the last million weeks is really killing it for me.
We have tried to find fun indoor stuff to do, which we have (Charlotte has a lot of fun stuff), but nothing can beat a good ol’ playground in sunny and at least slightly warm weather.
I really shouldn’t be complaining, because if we were still living in Kansas, it would be freezing cold outside even if it was sunny. At least when it’s sunny here and the rain is taking a break, it’s usually warm. I’m just spoiled because for the first month we lived here, it was beautiful with a capital B, and we spent soooo much time outside!
I grew up in Charlotte, and I really don’t remember it being this rainy, but right now I feel like we are living in Seattle, not Charlotte. Hopefully it lets up soon and Fordy can frolic in the sunshine again!
Until then, give me allllll the delicious soup during these rainy days. Is there anything better than a hot bowl of yummy soup on a cold rainy day? Grab a bowl and join me, friends ❤️🍲.Print
Whole 30 Zuppa Toscana
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 5 servings 1x
- 6 yukon gold potatoes, peels left on, sliced into half moons (about 5 cups when sliced)
- 1 small bunch of kale or 1/2 large, ribs removed, leaves roughly chopped (about 5 packed cups when chopped)
- 1 pound Whole 30 compatible Italian sausage, casings removed if the sausage is in casings
- 1/2 onion, thinly sliced
- 3 cloves of garlic, minced
- 1/8 teaspoon red pepper flakes
- 5 cups chicken stock
- 3 cups almond milk
- Nutritional yeast (optional topping)
- Add some olive oil into a large pot over medium high heat. When hot, add your sausage, season with salt and pepper, and break up with a wooden spoon, sauteing until brown
- When the sausage has browned, add your potatoes, onion, garlic, and pepper flakes. Season with more salt and pepper, and stir to combine.
- Cook your potato mixture for a few minutes in the pot, stirring often, and add your chicken stock and almond milk
- Bring to a simmer and simmer for 15 minutes, or until the potatoes are tender
- When there are five minutes remaining, stir in your kale
- Season to taste with salt and pepper and top each bowl with nutritional yeast if desired (I highly recommend!)
There are lists online that name the Whole 30 compatible brands of Italian sausage, so check those out and see which brands your grocery store carries!
- Serving Size: 2 cups
- Calories: 446
- Sugar: 9 g
- Fat: 20 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 60 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
Want more yummy Whole 30 soup? Check this Roasted Root Vegetable Soup with Fried Sage Leaves out! It’s a keeper!
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