Dairy Free Zuppa Toscana (Whole30, Keto Option)

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!

Other Tasty Recipes to Try:

Moroccan Seafood Stew

Best Spanish Chicken Soup

Spicy Butternut Squash and Carrot Soup

Amazon Associate Affiliate Link Disclosure:

This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.

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.
• kale  
• Italian seasoning
• garlic powder
• red pepper flakes
• salt  
• black pepper  
• beef broth
• chicken broth 
• cashew milk
• corn starch 

How to Make this Dairy-Free Zuppa Toscana Soup

1. 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.
2. 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. 
3. 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. 

Looking for more dinner ideas? Be sure to subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!

Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite