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RECIPE: Dairy Free Creamy Zuppa Toscana (Paleo)

Looking for a creamy, delicious, and filling soup? This vegetable-rich (and dairy-free!) Zuppa Toscana will have friends and family coming back for more.

If I had to pick ONE soup that is a hands-down favorite in our home, it has to be Zuppa Toscana. This recipe has morphed through the years as our own personal food journey has evolved (no more instant bouillon cubes or corn-syrup-sausage, thank you!).

Our family now eats predominately Paleo, partly because we’ve found this diet to least irritate our digestive systems. And as someone with Celiac disease, the last thing I need is a reason for an irritated stomach!

A Word About Meat

Whichever sausage you pick for this recipe will really make the soup. My family personally does not eat pork, so we like to use ground turkey and add in spices to make our own sausage. I got our recipe from The Healing Kitchen — which is hands down one of my all-time favorite recipe books!

Seriously. You need to check out this book. The design is beautiful, every recipe has a picture, there’s a photo index in the book, and there are even meal plans laid out (with pictures for visual learners!).

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Every single recipe is delicious. And the best news? All the recipes are FREE from egg, nuts, dairy, sugar, grains, and gluten. And they taste good! You won’t regret  this cookbook!

You can also use your favorite sausage (chicken, pork, beef, etc) from the grocery store.

A Word About Potatoes

Also, you’ll notice in the picture that we used white potatoes. White potatoes are a rare treat in our house. Normally we default to sweet potatoes over white potatoes for everything. However, this soup is so beloved by my oldest kiddo, that when I changed to only sweet potatoes in the soup, she dissolved in tears because I messed with the sacred family recipe. Our lives are already turned upside down enough with Celiac disease and no dairy — adding back white potatoes was the least I could do.

So I made her a promise. I would keep white potatoes in the Zuppa Toscana. And this was her reaction to last night’s dinner. Literally licked the bowl clean.

zuppa toscana

But if you want to avoid the white potatoes, simply sub with sweet potatoes.

Which brings me to my last secret. This recipe originally called for a cup of heavy whipping cream. But since we’re dairy free, we needed another alternative to make the soup creamy. So, in a moment of inspiration, I grabbed two baked sweet potatoes from the fridge and threw them in the blender with some chicken broth.

BAM! Creamy texture achieved and the taste got even more delicious. And no one was the wiser about the switcheroo. 🙂

(You’ll also notice there’s no added salt in this recipe. We’ve found that our homemade chicken broth is so flavorful, there’s no need to add more salt. Feel free to adjust to your own personal preference.)

Print Recipe
Dairy Free Creamy Zuppa Toscana (Paleo, AIP)
Looking for a creamy, delicious, and filling soup? This vegetable-rich (and dairy-free!) Zuppa Toscana will have friends and family coming back for more.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Sauté onion in coconut oil until glossy.
  2. Add sausage and sauté until cooked through.
  3. Add garlic, sautéing thirty seconds or until fragrant.
  4. Add chicken broth, diced potatoes, and carrots.
  5. Bring to a boil and simmer 15-20 minutes, until carrots and potatoes are tender.
  6. Skim off 1 c of chicken broth. Add baked sweet potatoes and broth to blender and blend until creamy.
  7. Add blended sweet potatoes and broth back to soup. Stir well.
  8. Turn off heat. Add kale and stir in until wilted.
  9. Serve warm.
Recipe Notes

Want to make this in the Instant Pot?

  1. The Instant Pot has size restrictions. I suggest halving this recipe so you don't cross the max fill line.
  2. Select SAUTE. Sauté onions in coconut oil until glossy.
  3. Add sausage and sauté until cooked through.
  4. Add garlic, sautéing thirty seconds or until fragrant.
  5. Add chicken broth, diced potatoes, and carrots.
  6. Cancel SAUTE.
  7. Check sealing ring, secure lid, close sealing valve.
  8. Select MANUAL for 8 minutes.
  9. Do a quick pressure release after program completes (or wait 1-2 minutes)
  10. Skim off 1 c of chicken broth. Add baked sweet potatoes and broth to blender and blend until creamy.
  11. Add blended sweet potatoes and broth back to soup. Stir well.
  12. Turn Instant Pot off (otherwise it will continue in Keep Warm). Add kale and stir in until wilted.
  13. Serve warm.

FREEZER INSTRUCTIONS: Freeze cooked soup in bags or containers. Thaw, reheat, and serve.

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Looking for a creamy, delicious, and filling soup? This vegetable-rich (and dairy-free!) Zuppa Toscana will have friends and family coming back for more.

2 Comments

  1. would using sweet potato change the flavor of the soup? too much sweetness?

    • Bethany Wright

      December 18, 2016 at 6:56 am

      That’s a great question, sing. I’ve been making this dairy-free version for almost a year now — including to extended family members who had tasted the original version (with cream). No one said anything about a change in the sweetness factor, although everyone did comment that they loved the flavor. You’ll have to let us know what you think!

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