Spicy sausage, potatoes, greens and bacon in flavor-packed broth. This savory and satisfying soup is a fabulous way to sneak a little kale into your little one’s belly.

My sister in law’s mother has brought this soup to many family dinners.  It’s always my favorite.  After sipping a mug of Zuppa Toscana around a bonfire last fall (bliss!), I finally requested the recipe.

Once I made it myself, I realized how easy it is to make dairy-free.  It turns out, I actually prefer it dairy-free!  If you disagree, add a little coconut milk or cream just before serving.

Olive Garden’s Zuppa Toscana (dairy-free)

Ingredients:

• 1 lb Italian Sausage (bulk)
• 1 Large Onion, diced
• 2 Large Russet Potatoes or 8-10 Red Potatoes, diced
• 6 pieces of Bacon, cooked and chopped (see how to cook bacon in the oven) or Real Bacon Bits if you must
• 2 Garlic Cloves, minced or 3/4 tsp Garlic Powder
• 2-4 cups Kale, chopped (tear the leafy part off of the hard stem in the center)
• 8 cups Chicken Stock (see how to make chicken stock in the crockpot)
• Salt and Pepper to taste

Directions:

1. In a large stockpot, brown sausage and onions until sausage is cooked through and onions are tender.
2. Add remaining ingredients and cook on medium heat for 20 minutes or until potatoes are tender.

You may also enjoy:

• Mojo Chicken Soup
• Coconut, Curry, Chicken and Rice Soup Recipe
• Asian Chicken Noodle Soup
• More Allergy-Friendly Soup

This post is part of Healthy 2Day Wednesday