This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
This recipe was previously published on Robust Recipes. I have re-photographed the pictures, tweaked the recipe, and updated the post to make it a better user experience for you. Enjoy!
Zuppa toscana soup, you know the one. The one from Olive Garden. Zuppa toscana soup and I go way back. I used to eat at Olive Garden a lot growing up and this soup was always one of my favorite meals to order. I made a dairy free zuppa tozccana soup a few years ago and it has continued to fill me dreams with cozy spoonfuls of creamy warming goodness.
A few of you made that original dairy free zuppa toscana soup recipe and gave it 5 stars! The pictures needed a face lift, the SEO was needing improvement. It was time for an update of one of my favorite soup recipes, so that it could be the best it could be.
Shine little zuppa toscana soup. Shine, as bright as you can!
You know zuppa toscana soup right? It’s got a creamy base with hot Italian sausage, sauteed onion, tender creamy yukon gold potato, and crunchy kale. It’s comforting, salty, and just the right amount of spicy goodness. It’s pretty much the most amazing thing you will ever put into a soup bowl.
Usually the soup broth is made from chicken broth and cream added at the end. So, how do we make it dairy free?
Cashew cream!!!
I know that may sound like I just ruined the soup but cashew cream is pretty mild in flavor, it just has a nice creamy texture. It’s truly a win win.
How do you make cashew cream?
- soak raw cashews in hot water for 1 hour (or cool water for 8 hours)
- blend with some chicken stock until creamy
- pour into soup
That’s all there is to it!
Just look at that rich, creamy cashew cream being poured into that zuppa toscana!
And if you’re like, “Emily, why can’t I just use cream?” Yes, you can! Totally! Go for it. Use regular cream instead, I even gave directions on how much cream to add if you want to go that route.
Cream, or cashew cream, there is no right or wrong. Both will make your soup creamy, both will taste delicious, and both will get the job done. I just love playing with alternatives so that people with a dairy allergy can enjoy this soup too.
I will say this: the original version that I made (which is pretty much the same as the first one) was tasted by two of my friends who worked at Olive Garden together. They both loved my zuppa toscana soup. Yay me!!!
We even played a game of “guess the secret ingredient in the soup that replaces the cream”. They guessed all kinds of things, but never guessed cashews. Mind blown!!!
So, if you’re thinking that this zuppa toscana soup will taste like cashews, no sir (or ma’am)! I have witnesses who couldn’t taste the cashews at all. Only creamy dreamy deliciousness.
Thank you cashew cream, you rock!
I hope you enjoy this zuppa toscana soup as much as we do. I would rate it in my top 5 favorite soups I have made for the blog. That is saying a lot because I REALLLLLYYYY LOVE soup!!!
Paul said it is his favorite soup I make. Which, I take with a grain of salt sometimes, because he doesn’t have a great food memory ha! BUT I know in the moment it is is favorites soup ever. However, we have made big improvements on his food memory (having a food blog with pictures helps lol), so maybe, just maybe, it really is his favorite soup.
Have I convinced you to make zuppa toscana soup yet?!
If not, here are a few more things: It only takes 40 minutes to make, only requires one pan, makes a large batch, and re-heats beautifully. Who else says YES to zuppa tozcana soup all week long?!?!
Now are you convinced?!
More comforting soup recipes (also dairy free):
- Healing roasted tomato and red pepper soup
- nourishing miso soup with mushrooms
- roasted cauliflower soup with arugula pesto
- Thai curry soup with crispy tofu
- Thai carrot noodle soup with chicken
Did you make this recipe? Don’t forget to leave a comment below along with a star rating. I love hearing from you, thanks friends!
Print
Dairy Free Zuppa Toscana Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 to 8 as an entree 1x
- Category: Soup, Entree, Red Meat, easy
- Method: saute, simmer
- Cuisine: Gluten Free, Dairy Free
Description
This soup is a healthier version of Olive Garden’s Zuppa Toscana soup. It’s hearty, creamy, and spicy. It’s easy to make, perfect for a weeknight dinner!
Ingredients
- 1 to 2 teaspoons avocado oil or olive oil
- 1 pound Hot Italian Sausage
- 1/2 teaspoon salt
- 1/2 teaspoon each, fennel seeds, dried basil, dried thyme, dried oregano
- Optional: 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 onion, chopped
- 3 to 4 garlic cloves, minced
- 1/3 cup dry white wine (such as a chardonnay)
- 6 cups low sodium chicken broth
- 1 pound mini yukon gold potatoes, sliced (about 2 cups)
- 4 cups curly kale, stemmed and chopped
For the Cashew Cream
- 1/2 cup raw cashews, soaked for 8 hours (or for 1 hour in very hot water)
- 3/4 cup low sodium chicken stock
Instructions
- Soak the cashews: Make sure to either soak the cashews in cold water for at least 8 hours (or overnight), or soak them in very hot water for at least 1 hour before starting the recipe.
- Prepare the veggies: This recipe moves fast so it’s helpful to have all the veggies chopped and ready to go before you start cooking. Make sure to store the potatoes in cold water so they don’t brown.
- Cook the sausage: Heat a large dutch oven, or soup pot over medium heat. Once hot add the oil, once the oil is hot add the hot Italian sausage. Use a wooden spoon to break up the sausage into medium-sized chunks. Add the salt, fennel seeds, dried basil, dried oregano, dried thyme, and red pepper flakes (if using). Cook stirring occasionally until the sausage has cooked through and no more pink remains – about 5 minutes. Use a slotted spoon to remove the sausage to a bowl and set aside. Remove all but 1 tablespoon of the sausage grease, discard.
- Saute the onions: to the still hot pot add the onions, saute, stirring frequently until they are tender and translucent – about 5 minutes. Add the garlic and saute for 1 minute.
- Deglaze the pan: Add the white wine to the pan and use the wooden spoon to scrape the cooked on bits off the pan (= flavor). Allow the white wine to simmer for 1 minute.
- Cook the potatoes: Add the 6 cups of chicken stock. Drain the potatoes and add them to the pot too. Turn the heat to high, cover and bring to a simmer. Allow the soup to simmer for 8 to 10 minutes, or until the potatoes are just fork tender.
- Make the cashew cream: While the potatoes are cooking make the cashew cream. Drain and rinse the soaked cashews. Add them to a high powered blender along with the 3/4 cup of chicken broth. Blend on high, scraping the sides occasionally until everything is super smooth – about 3 minutes. Set aside.
- Make it creamy: Once the potatoes are cooked stir in the cashew cream.
- Make it green: Add the chopped kale, pop the lid back onto the pot to allow the heat to wilt the kale slightly. Stir the wilted, but still crunchy kale into the soup.
- Finish: Taste and adjust the soup with any seasoning as needed, I usually find that it needs more salt.
- Serve: Ladle the soups into serving bowls and serve immediately.
Notes
Parm cheese: You could add in freshly grated Parmesan cheese, although the recipe won’t be dairy free. We tried it both ways and didn’t miss it without the Parmesan cheese.
Cream option: If you’re not into using the cashew cream then you can use 3/4 to 1 cup of heavy cream in place of the cashew cream.
White wine: Although the alcohol completely cooks off and is safe fore anyone to eat you can omit the white wine and substitute it with more chicken broth.
Storage: Once cooled store the soup in an air tight container in the fridge for up to 1 week. Give it a good stir before reheating because the cashew cream may separate.
Side salad: We either enjoy eating the soup as the main event or the meal, or serving it with a simple spinach or spring mixed greens side salad.
Prep time does not include time required for the cashews to soak.
Thanks. I loved making the original but I needed to get serious about my lactose intolerance. So stinking good!!!!! Thanks for sharing!
You’re so welcome Tamara. I’m glad you liked the soup! Thanks for sharing! 🙂 🙂
Emily, this soup is excellent!!
I never would have thought to use cashews in place of milk.
When do you add the sausage back in…before or after the addition of the kale?
Thank you so so much for sharing this recipe!
Hi Shanese, whoops, I forgot to say when to add the sausage back into the soup in the recipe – thanks for pointing it out. You can add the sausage back into the soup at the same time as the kale. I will update the recipe :).
I’m glad to hear that you are excited about the soup. The cashews work wonders! Let me know how it turns out for you. 🙂
It was fantastic; almost ate it all in one day lol! I’m making another batch today.
Haha awesome! I’m so glad to hear that you loved it Shanese. Thanks for sharing! 🙂
This has become a staple in my recipes! I made it for my coworkers and they all enjoyed it as well.
I cannot thank you enough for sharing this recipe!! Love it!
Aww that’s so sweet of you Shanese. I’m glad to hear that you’re enjoying to so much. And that you’re sharing the soup love with your coworkers! Thanks so much for sharing! 🙂