Dairy Free Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

Savory pork sausage, browned until crisp-edged with fennel seeds, red pepper flakes, and smoked paprika, forms the backbone of this hearty soup. Tender Yukon Gold potato rounds simmer right in the seasoned broth until they're fork-tender, soaking up all that smoky, spiced flavor. Curly kale gets folded in at the end, wilting into silky ribbons that give the whole pot a rustic, comforting texture. Garlic-infused oil and sliced scallion greens add sharp, aromatic depth without any chopping-heavy prep. The broth itself turns rich and satiny by the time it's ladled into bowls, making this a cozy, stick-to-your-ribs dinner that's perfect for a chilly night. It's a great pick for a dairy free rotation when you want big, comforting flavor without any fuss.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 lb ground pork sausage (plain, no garlic or onion added)
½ tsp fennel seeds
½ tsp red pepper flakes
½ tsp smoked paprika
6 scallions, green tops only, thinly sliced
1 ½ lb yukon gold potatoes, sliced into ¼-inch rounds
6 cups chicken broth
1 cup water
4 cups curly kale, stems removed, leaves roughly chopped
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup parmesan cheese, finely grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the garlic-infused oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering. Add the ground pork sausage, fennel seeds, red pepper flakes, and smoked paprika. Cook, breaking the meat into small crumbles with a wooden spoon, until the sausage is browned and cooked through with no pink remaining, about 7–8 minutes. The internal temperature of the sausage should reach 160°F (71°C). Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
2
Reduce the heat to medium. Add the scallion greens to the pot and cook, stirring, until softened and fragrant, about 2 minutes.

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