Zuppa Toscana (Whole30, Paleo, Gluten Free)

A closeup of a bowl of Whole30 Zuppa Toscana soup topped with crispy bacon bits.

4.90 from 28 votes

Zuppa Toscana (Whole30, Paleo, Gluten Free)

This creamy and hearty Whole30 Zuppa Toscana soup is a copycat version of the popular Olive Garden soup that your whole family will love!

Prep Time15

Cook Time35

Course: Soup

Cuisine: Italian

Keyword: Dairy-free, gluten-free, Instant Pot, low carb, nom nom paleo, nomnompaleo, paleo, Whole30, zuppa toscana

Servings:

Author: Michelle Tam

Ingredients

1 cup raw cashews
3 bacon slices cut crosswise into ¼-inch pieces
1 pound bulk Italian sausage
1 large onion finely chopped
Diamond Crystal kosher salt
4 garlic cloves minced
2 yukon gold potatoes cut into small cubes (about ½ pound)
4 cups chicken broth
1 bunch Tuscan kale stemmed and finely chopped
Freshly ground black pepper
1 tablespoon lemon juice

Instructions

Make Cashew Cream

Place the cashews in a medium bowl and cover with boiling water for at least 15 minutes.
Drain and rinse the cashews. Place the drained cashews in a high-powered blender, along with 1 cup of water. Blend on high speed until smooth and creamy. You’ll end up with 1¾ cups cashew cream. Set aside or keep in the fridge for up to 3 days.

Make Zuppa Toscana

Toss the sliced bacon into a large saucepan and cook over medium heat. Slowly render the bacon until the grease is released and the bits get crunchy (about 10 to 15 minutes). Transfer the crunchy bacon bits to a paper towel lined platter and set aside.
Add the Italian sausage to the bacon grease and cook, breaking it up, until it is no longer pink. Use a slotted spoon to transfer the cooked sausage to another plate.
Remove all the oil except for 2 tablespoons. Toss in the chopped onion, along with a sprinkle of salt. Cook, stirring occasionally, until the onions are softened, about 8 to 10 minutes.
Stir in the minced garlic and cook until fragrant. Add the potatoes and pour in the chicken broth. Increase the heat to high to bring the broth to a boil.
Add the kale to the soup and decrease the heat to maintain a simmer. Continue simmering the soup until the potatoes are fork-tender and the kale is softened, about 10 minutes.
When the vegetables are ready, return the cooked pork sausage to the pot.
Pour the cashew cream into the soup and stir well to combine.
Taste for seasoning and some freshly cracked black pepper and add more salt if needed. Stir in the lemon juice. Taste and add more lemon juice, if needed.
Ladle into bowls and top with crispy bacon bits. Enjoy!

Video

Notes

Instant Pot instructions:

You can cook the bacon bits on the sauté function and set aside. Toss in the bulk sausage and onions and cook until the sausage is no longer pink. Stir in the garlic, potatoes, broth, and kale and cook under high pressure for 3 minutes. Release the pressure manually and stir in the cashew cream before seasoning with salt, pepper, and lemon juice. Top with the reserved bacon bits and enjoy!

How to save leftover soup:

The leftover soup can be stored in a sealed container in the fridge for up 4 days or stored in the freezer for up to 3 months.

Nutrition