Cozy up this Fall with a bowl of my Dairy Free Zuppa Toscana! Packed with spicy Italian sausage, tender potatoes and curly kale, this soup is sure to be a crowd pleaser!
This recipe is inspired by a little coffee shop in my neighborhood that serves traditional Zuppa Toscana. The traditional version has a creamy broth made with heavy cream but I wanted to create a hearty soup that was a little bit less harsh on my digestive system. This classic Italian soup is one of my families favorites in the winter months!
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Ingredients needed for Zuppa Toscana:
- extra virgin olive oil
- italian sausage
- white onion
- yukon gold potatoes- russet potatoes or red potatoes are a good substitute.
- Italian seasoning
- garlic powder
- red pepper flakes
- black pepper
- beef broth
- chicken broth
- cashew milk
- corn starch
How to Make this Dairy-Free Zuppa Toscana Soup
- In a dutch oven or large stock pot over medium heat, add the olive oil and let it heat up. Turn the heat down and add the sausage. Let the sausage cook for about 5 minutes, meanwhile taking a wooden spoon and breaking up the meat.
- Add the spices and the onion and continue to cook for 2-3 minutes then drop in the kale. Cook for another minute and add the potatoes and let them cook for about 2 minutes. Pour in the broths and put the lid on the pan and let it simmer for 20 min on low.
- Remove the lid and continue to cook for another 10 minutes. Add the cashew milk and whisk in the corn starch. Season with salt and pepper as needed. Serve this soup warm.
Optional Substitutes or Ingredient Swaps
I use cashew milk but after testing this recipe a few times, any type of plant based milk works such as canned coconut milk, coconut cream, cashew cream, almond milk, and oat milk. Whole milk can be also be used if you don’t necessarily need a dairy-free soup.
Swiss chard or collard greens is a good substitute for kale.
Using bagged, pre-washed kale is much easier for preparing this soup on busy weeknights.
You can add in cannellini beans.
Hot Italian sausage can be used as well as mild Italian sausage.
If you want to make this Whole 30 compliant or if you follow the Paleo diet, use ground turkey instead Italian sausage or make sure the sausage is compliant.
I like to use Yukon Gold potatoes. Russet is a good swap or you can use sweet potatoes. To make it low carb, omit the potatoes.
Adding bacon makes it an even more delicious soup.
For a spicier soup, garnish with red pepper flakes.
Suggested side dishes
Fresh warm oven baked bread is ALWAYS the perfect match with soup. Rice or pasta can be added in as well. This can be served as a main course with a side salad.
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Dairy Free Zuppa Toscana (Whole30, Keto Option)
- 1 tablespoon olive oil extra virgin
- 1 pound italian sausage casing removed
- 1 large white onion medium diced
- 2 medium potatoes peeled, medium diced
- 2 cups kale washed and chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- salt to taste
- pepper to taste
- 32 ounces beef broth
- 30 ounces chicken broth 2 cans
- 3/4 cup cashew milk
- 2-3 tablespoons corn starch plus 1 tablespoon water
- In a dutch oven pot, add the olive oil and let it heat up on low.
- Add the sausage and cook for about 5 minutes.
- Add the spices and onion and continue to cook. Add the kale and stir into meat mixture.
- Add the potatoes and let cook for about 2 minutes. Add the broths and put the lid on the pan and let cook for about 20 min on low.
- After the 20 min, remove the lid and continue to cook for another 10 minutes. Add the cashew milk and whisk in the corn starch. Season with salt and pepper as needed.
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite