Coconut milk makes this Dairy-Free Zuppa Toscana so rich and creamy, you’ll never miss the heavy cream. We lightened this restaurant favorite up further with turkey Italian sausage and cut carbs by using cauliflower in place of potatoes.
The homemade sausage mixture helps control salt, eliminates sugar, and is just as fast as using store bought. We left the bacon in the recipe, but reserve it as a garnish, and we’re adding finely shredded kale in just before serving to keep it fresh and flavorful with just enough wilt.Print
Paleo and Keto-compliant Dairy-Free Zuppa Toscana
For the Sausage
- 1 pound lean ground turkey (90%+)
- 1 tbsp red wine vinegar
- 2 tsp dried parsley flakes
- 2 tsp Homemade Italian Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 to 1 1/2 tsp red pepper flakes (from mild to hot, to taste)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 rounded teaspoon whole fennel seeds
For the Soup
- 4 slices extra crispy oven roasted bacon, diced
- 3–4 large garlic cloves, minced
- 1 large sweet onion, diced
- 2 cups bite sized cauliflower florets*
- 2 packed cups finely shredded kale, packed (leaves only)
- 1 32-ounce container unsalted chicken bone broth
- 1 14.5-ounce can full-fat coconut milk
- 1 cup water
- 1 tbsp extra-virgin olive oil
- Salt and ground black pepper to taste
For the Sausage
- Add all spices to a small bowl and mix to combine. Place turkey into a large sauté pan, add spice mixture, and combine well with your hands. Yes, this really is the best way to do it. Once combined, pat the turkey down in a single layer like a ginormous burger patty.
- Cook over medium-high heat to sear one side, then flip the meat and cook the other side over medium heat. Break up with a spatula to form chunks and continue cooking until the meat is no longer pink. Drain all liquid as soon as the turkey is fully cooked and set aside.
For the Soup
- Heat a heavy bottom soup pot over medium heat and add olive oil and diced onions. Cook until soft and beginning to caramelize, then add minced garlic. Continue cooking until fragrant, about 1-2 minutes.
- Add broth, increase heat to high, bring to a boil, then add cauliflower florets and cook until just tender (5-10) minutes. Cooking time will vary based on fresh/frozen and size of cauliflower pieces.
- Reduce to medium heat, add coconut milk and sausage and stir again.
Putting it Together
- Add kale just before serving (it only takes a minute or two for the kale). Season with salt and ground black pepper to taste. Serve immediately, garnished with bacon.
- If you’re cooking for one, reserve the kale and bacon for single-servings and reheating leftovers if desired.
*If using frozen cauliflower, it will cook faster than fresh.
Use a smoked bacon for this recipe, not a sweet one…or omit to reduce fat content.
You can use 2 large (chopped) russet potatoes in place of cauliflower if you’re not watching carbs.
The kale is ready when it’s bright green and just beginning to wilt. If you’ll be freezing the soup or eating as leftovers, we suggest adding the kale when reheating, and adding the bacon just before serving.
Keywords: Zuppa Toscana, Italian soup, copycat Zuppa Toscana, paleo, keto, low-carb, dairy-free, turkey sausage, coconut milk