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A white bowl filled with Diary Free Zuppa Toscana Soup sits on a blue marble and wood cutting board. Everything is sitting on a white backdrop with a white and grey striped towel behind the bowl.

Dairy Free Zuppa Toscana Soup

A delicious and Healthy Skinny Zuppa Toscana Soup, Paleo, Gluten-Free, and Dairy-Free. 

Course Soup
Cuisine Italian
Keyword Dairy Free Zuppa Toscana Soup Recipe, Healthy Zuppa Toscana, Paleo Zuppa Toscana, Paleo Zuppa Toscana Soup, Zuppa Toscana, Zuppa Toscana Soup Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 cups
Calories 262 kcal
Author Amy - The Speedy Spatula


  • 1 lb Original Breakfast Sausage in a 1lb roll
  • 48 oz chicken broth
  • 2 1/2 cups plain unsweetened soy milk or plain unsweetened Almond/Cashew milk
  • 8 oz fresh spinach
  • 1 lb baby Yukon gold potatoes sliced into thin rounds
  • 1/2 tsp Italian seasoning
  • 1/4 tsp ground pink Himalayan salt
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp ghee
  • 1 tbsp dried minced onion
  • 1 tbsp fresh minced garlic


  1. Place the sausage in a Dutch oven or large stock pot and use a meat masher or spatula to break it into fine crumbles as you brown it on medium heat. 

  2. Cook sausage until fully cooked and add in salt, Italian seasoning, onion, garlic, and red pepper flakes. Stir to combine. 

  3. Add in chicken broth, spinach, sliced potatoes, and ghee. Stir to combine. 

  4. Bring to a simmer and place the lid on the pot. 

  5. Simmer for 20 minutes or until the potatoes are cooked through and softened and the spinach is fully wilted. 

  6. Once cooked, reduce heat to low and remove the lid. 

  7. Allow the soup to cool for about 5-10 minutes, then stir in the soy, almond, or cashew milk. 

  8. Serve hot and enjoy! 

Recipe Notes

Nutrition information calculated using Tennessee Pride Original breakfast sausage and plain, unsweetened soy milk.