Dairy-Free Zuppa Toscana (Gluten-Free)

Delicious Olive Garden Copycat Zuppa Toscana made dairy-free & gluten-free with directions for Instant Pot and Slow-Cooker.

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Step 1

In a large skillet fry the Italian sausage for 5 minutes; chopping it while it cooks to get it crumbly.

Step 2

Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes.

Step 3

Drain any excess fat and place sausage mixture in a 6-qt. slow-cooker.

Step 4

Add chopped potatoes, chicken broth, salt, and pepper.

Step 5

Cook on high for 4 hours and then add in chopped kale and whisked coconut milk and let heat through for a few minutes.

Step 6

Serve with additional red pepper flakes if desired.

Step 7

Set a 6-qt or 8-qt Instant Pot to the saute setting and add the oil and sausage. Chopping while it cooks to crumble the sausage until lightly browned about 5 minutes. If there is any excess fat drain it off.

Step 8

Continue cooking and add the garlic, onion, oregano, and red pepper flakes. Stirring frequently until the onion is cooked, about 3 minutes.

Step 9

Add in the chopped potatoes, chicken broth, salt, and pepper.

Step 10

Press manual setting for set timer for 5 minutes at high pressure. When time is up, use the quick-release method to open.

Step 11

Stir in the kale and coconut milk and let heat through for 2-3 minutes.

Step 12

Serve. Season with more red pepper flakes, salt, and pepper to taste.