This dairy-free Zuppa Toscana with cashew cream is the perfect homemade comfort soup for chilly days. Made with Italian sausage, bacon, kale, and a smooth cashew cream, it’s rich, cozy, and satisfying. Adaptable for Whole30, paleo, gluten-free, and with a keto/low-carb option.
A big bowl of warm, hearty soup is one of the best meals on a cold day — comforting, filling, and full of flavor.
This version is a dairy-free take on the Olive Garden classic: cashew cream replaces heavy cream to create a creamy, satisfying broth while keeping the recipe free of dairy.
Why you’ll love this Zuppa Toscana
This soup is:
- Filling
- Velvety and creamy without dairy
- Savory and well-seasoned
- Hearty and satisfying
- Wholesome and simple to make
- Flexible for dietary needs
- Great for leftovers
Ingredients
Simple, wholesome ingredients create a deeply flavored, creamy soup. The dairy-free swap is cashew cream; if needed, coconut milk or a dairy-free creamer can be used as alternatives.
What you need
- Raw cashews – used to make cashew cream (about 3/4 cup). If allergic or prefer not to use cashews, substitute 1 can of coconut milk or 1 cup of dairy-free creamer.
- Bacon – choose sugar-free or Whole30-approved bacon if following those plans.
- Italian sausage – raw pork or chicken sausage, casings removed if desired.
- Onion – diced.
- Garlic – chopped.
- Poultry or all-purpose seasoning – about 1/2 teaspoon to boost flavor.
- Yukon Gold potatoes – hold their shape well; swap with cauliflower florets or mushrooms for low-carb.
- Chicken broth – vegetable, beef, or turkey broth also work.
- Kale – stems removed and leaves chopped or torn.
- Salt and pepper – to taste.
How to make Zuppa Toscana
This soup is straightforward and makes excellent leftovers. A single batch covers several meals, making it ideal for meal prep.
Step-by-step instructions
Step 1: Soak the cashews
Place raw cashews in a heatproof bowl and cover with just-boiled water. Let soak at least 30 minutes while you prepare the rest of the soup. If using canned coconut milk or a dairy-free creamer instead, skip this step.
Step 2: Cook the bacon
Heat a large soup pot over medium heat. Fry bacon until crisp, then transfer to a paper-towel-lined plate to drain.
Step 3: Build the soup base
Reserve about 1 tablespoon of bacon fat in the pot and discard the rest. Add the sausage, diced onion, and garlic; cook, breaking the sausage into pieces, until the sausage is browned and the onion is soft (about 5–6 minutes). Drain excess fat if desired.
Add poultry or all-purpose seasoning and salt, then stir in the diced potatoes. Pour in the broth, bring to a simmer, and cook until potatoes are tender and flavors meld, about 15–20 minutes.
Step 4: Make the cashew cream
Drain and rinse soaked cashews, then blend with 1 cup of water in a high-speed blender until completely smooth and creamy.
Step 5: Finish with kale and cashew cream
When potatoes are tender, stir in the cashew cream, kale, and about half the cooked bacon. Return to a simmer and cook just until the kale is wilted but still bright green.
Step 6: Season and serve
Taste and adjust with salt and pepper. Serve bowls topped with the remaining bacon for crunch and extra flavor.
Keto / low-carb option
To make this low-carb or keto-friendly, replace the potatoes with cauliflower florets or sliced mushrooms. The rest of the method stays the same, and the cashew cream keeps the soup rich and satisfying.
Storage, reheating, and freezing
To store: Keep in a covered container in the refrigerator for 5–6 days.
To reheat: Warm gently on the stove, stirring frequently, until heated through. You can also microwave portions for a minute or two until warm.
To freeze: This soup freezes well. Thaw overnight in the refrigerator and warm on the stove before serving. Freezing is great for making meals ahead.
More dairy-free soups to try
- Dairy-Free Chicken Pot Pie Soup
- Roasted Cauliflower and Mushroom Soup
- Creamy Dairy-Free Chicken and Vegetable Soup
- Creamy Dairy-Free Chicken and Cauliflower Rice Soup
- Dairy-Free Tomato and Red Pepper Soup
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Dairy Free Zuppa Toscana Soup with Cashew Cream
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A cozy, dairy-free take on classic Zuppa Toscana, made creamy with cashew cream and loaded with sausage, bacon, potatoes (or low-carb alternatives), and kale.
Ingredients
- 3/4 cup raw cashews (or 1 can coconut milk or 1 cup dairy-free creamer)
- Just-boiled water (for soaking cashews)
- 5 slices bacon, cut into 1/2-inch strips
- 1 pound raw Italian pork or chicken sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, chopped
- 1/2 teaspoon poultry or all-purpose seasoning
- 1 teaspoon sea salt
- 1 pound Yukon Gold potatoes (about 3 medium), cut into bite-size pieces — or swap for cauliflower florets or mushrooms for low-carb
- 4 cups chicken (or other) broth
- 1 bunch kale, stems removed and chopped
- 1 cup water (for blending cashews)
- Salt and pepper to taste
Instructions
- Add raw cashews to a heatproof bowl, cover with just-boiled water, and soak at least 30 minutes.
- Heat a large soup pot over medium. Fry bacon until crisp; drain on paper towels and reserve.
- Leave about 1 tablespoon bacon fat in the pot. Add sausage, diced onion, and garlic; cook until sausage is browned and onion is soft, about 5–6 minutes.
- Add seasoning and salt, toss in diced potatoes, then pour in broth. Simmer until potatoes are tender, about 15–20 minutes.
- Drain and rinse soaked cashews. Blend with 1 cup water until very smooth to make cashew cream.
- Stir cashew cream, kale, and half the bacon into the pot. Simmer until kale is wilted but bright green.
- Adjust seasoning with salt and pepper. Serve topped with remaining bacon.
Notes
Storage: Refrigerate in a covered container for 5–6 days.
Reheat: Warm gently on the stove or microwave until heated through, stirring occasionally.
Freeze: Thaw overnight in the refrigerator and reheat on the stove. Freezes well for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian