The other night I went to a mom meeting and a delicious soup was served. I had already eaten dinner, so I just has a small bite, but went home inspired to make it own my own with some modifications. The result is a delicious, filling and warm dairy-free copycat Zuppa Tuscana. I wanted to make it a little more protein-rich and change up the texture slightly.
After chatting with the owner of the home, I discovered that they often use canned full-fat coconut milk in place of cream in recipes. I had been hesitant to make this swap because I thought it would impact the taste. As it turned out, it made this copycat Olive Garden soup even more flavorful!
Gathering the dairy-free copycat Zuppa Tuscana soup ingredients
Some people use a sausage meat for their soup, but I prefer ground beef, so I went with organic 93/7 ground beef. I diced the cauliflower, pepper, celery and onion for cooking. I pulled out the chicken broth and coconut milk from the pantry as well. It’s also important to rinse the kale very well before cutting it up. And then rinse it again!
Pull out all of the seasonings you will add to your soup, too.
Tools you’ll need
You’ll need a sharp knife to cut vegetables, a large pot or dutch oven as well as a bowl to the side. In addition, you will need a powerful blender like a Vitamix or Ninja.
Cooking the soup
Once you’ve got your soup pot on the stove and ready to cook, you’ll want to have a bowl to the side in which to put the cooked meat and some vegetables. Otherwise, after dicing, it will all be cooked in a large pot or dutch oven.
You can use either kale or spinach in your soup. I perfect kale as I think it holds up a little more and gives the soup more substance. It doesn’t taste “kale-y” or green.
Serving the soup
Once the vegetables are cooked, the soup is done and you are ready to serve it. This dairy-free Zuppa Tuscana is a nice, hardy, and filing soup that is really pleasing to the palate. Everybody in our family enjoyed it.
Soups are great as leftovers. The flavors all meld together even more and it becomes even more robust. It’s definitely a good one to enjoy the next day!
Serve this soup for your next gathering or family meal. It’s sure to impress.
- 1 lb 93/7 ground beef
- 1/2 cup diced onion
- 1/2 bell pepper
- 1 celery stalk
- 2 Tablespoon avocado oil
- 10 cups chicken broth
- 2 cups water
- 1/2 cup coconut milk (full fat from a can, not refrigerated)
- 1 head cauliflower, cut into florets
- 2 cups frozen cut okra
- 6 cups kale or spinach, chopped
- 1 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- Heat the pan with oil. Brown ground beef with onion, pepper, celery in pan with oil.
- Remove beef with cooked vegetables and place to the side.
- Pour broth, water, and coconut milk into pot. Add in cauliflower.
- Cover the pot and bring to a quick boil on high. Reduce heat to simmer until cauliflower is cooked (about 5-10 minutes).
- Remove approximately 1/2 of the cauliflower and 1 cup of broth and place in blender. Blend until smooth.
- Return blended cauliflower to soup.
- Add okra to the soup.
- Return the beef and veggies to the soup.
- Add kale or spinach and seasoning and cook simmer for about 15 minutes.
(modified from recipe by Trim Healthy Mama).
Serving Size:14 oz
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 381mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 9g
Nutrition information isn’t always accurate. This is calculated using the exact ingredients and amounts I used. Please adjust as your ingredients are changed.