Dairy Free Zuppa Toscana might sound like a modern twist, but in some ways, it’s actually closer to what you’d find in Tuscany than the creamy version we’ve all come to know. Original Tuscan Italian soup (like ribollita or zuppa di verdure) is hearty, rustic, and traditionally made without any heavy cream or cheese. No dairy, no frills, just simple, nourishing ingredients.
So how did we end up with a rich, creamy bowl here in the States? Isn’t it funny how we Americanize foods until they’re nearly unrecognizable from their roots? I’m guessing Olive Garden’s Zuppa Toscana soup had something to do with that.
I’ve made this delicious soup as true to its roots as possible, using pancetta, Italian sausage, cannellini beans, tender potatoes, and kale. It’s hearty, satisfying, and so full of flavor you won’t even miss the cream. This version brings the soul of Tuscany to your table while still keeping it weeknight-friendly.
We like to serve a big bowl of soup with some type of bread like this super easy Texas Toast Garlic Bread, these Cheddar Cheese Herb Scones, or these Air Fryer Biscuits.
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Why You’ll Love This Recipe
- It’s a filling, hearty soup made all in one pan with minimal cleanup required.
- Great for feeding a crowd or meal prepping to have delicious leftovers.
- Packed with flavor without needing a long list of fancy ingredients.
Ingredient Photo
Ingredient Notes and Substitutions
- Italian Sausage: I buy bulk mild Italian sausage because we’re not into a lot of heat. If you want to perk it up, feel free to use hot or spicy sausage.
- Pancetta: Pancetta is similar to bacon, but it’s not smoked. I usually find it in the deli section of the grocery store. It’s a bit pricey, so thick cut bacon is a great swap if you’re on a budget or can’t find pancetta.
- Kale: Authentic Zuppa Toscana uses a specific variety called Cavolo nero (also known as Tuscan kale or lacinato kale), but I use whatever kale is available at my store, it doesn’t specify a type. Collard greens are the closest substitute in terms of texture and cooking time.
- White Beans: I use cannellini beans, sometimes called white kidney beans, because they’re creamy and hold their shape well. Great Northern or navy beans are smaller but work fine in a pinch.
- Potatoes: Yukon gold potatoes are my favorite because they’re both firm and creamy. Red or russet potatoes will also work if that’s what you have on hand.
- Onion: I usually go with a yellow onion because it’s authentic and inexpensive. Red or white onions will add flavor just as well.
- Broth: Two large cartons of chicken broth give this soup great flavor. You can replace up to half of the broth with water if you’re trying to make it a bit more budget-friendly.
- Garlic: I keep things simple and use jarred garlic even though I know most chefs would probably disapprove. It works just fine!
- Seasoning: We keep it simple with just a little salt and black pepper. The sausage and broth already bring lots of flavor.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Brown the pancetta in a large pot or Dutch oven. Remove all but about 1 tablespoon of the fat.
Step 2: Add the onion and sausage. Cook until browned, then stir in the garlic and cook for 1 minute.
Step 3: Pour in the broth, then add the potatoes, salt, and pepper. Simmer for 12–15 minutes, or until the potatoes are tender.
Step 4: Add the kale and cook for about 10 minutes, then stir in the beans and heat through.
Optional Add-ins:
- Add a pinch of crushed red pepper flakes if you like a little heat.
- Want a creamy texture like the American version? A splash of coconut milk or unsweetened almond milk can do the trick while keeping it dairy-free.
- Olive oil can be used if the pancetta doesn’t render much fat.
- This soup is amazing as-is, but if you’re not dairy-free, a sprinkle of Parmesan cheese on top takes it over the top!
Is Zuppa Toscana Gluten Free?
Yes, as written this soup is naturally gluten free.
Frequently Asked Questions
Yes! It reheats well and can be stored in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making leftovers even better.
Yes, but keep in mind that potatoes can change texture after freezing (they may get a little grainy). Just make sure to let any leftover soup cool completely before popping it into the freezer.
Absolutely! Use plant-based sausage and a good vegetable broth. Skip the pancetta or replace it with a smoky vegan bacon alternative for flavor.
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Dairy Free Zuppa Toscana
Ingredients
- 3.5 ounces diced pancetta
- 1 pound bulk Italian sausage
- 1 medium onion
- 1 tablespoon chopped garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken broth
- 1 ½ pounds Yukon gold potatoes
- 1 bunch kale
- 1 can cannellinni beans 15.5 oz
Instructions
- Brown the pancetta in a large pot or Dutch oven, stirring often. Remove all but about 1 tablespoon of fat from the pan.3.5 ounces diced pancetta
- Add the sausage and onion. While that cooks, chop the potatoes. Cook the sausage mixture, stirring often, until the sausage is browned and the onion is soft, about 5–7 minutes. Stir in the garlic, salt, and pepper; cook, stirring constantly, for 1 minute.1 pound bulk Italian sausage, 1 medium onion, 1 tablespoon chopped garlic, ½ teaspoon salt, ½ teaspoon black pepper
- Pour in the broth, then add the potatoes. Simmer the soup, stirring occasionally, for 12–15 minutes or until the potatoes are tender. While it simmers, remove the tough stems and ribs from the kale, then chop the leaves.8 cups chicken broth, 1 ½ pounds Yukon gold potatoes
- Add the kale and cook, stirring often, for about 10 minutes. Drain and rinse the beans then add them to the pot and cook until heated through.1 bunch kale, 1 can cannellinni beans
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.