If you’re craving a bowl of ultimate comfort, this Vegan Zuppa Toscana is hard to beat. With savory plant-based sausage, creamy potatoes and tender kale in a velvety garlic-infused broth, it brings all the goodness of the Olive Garden classic. Ready in 40 minutes, it’s a hearty meal in a bowl you’ll crave on repeat.
Craving more delicious vegan soup recipes? Try my Vegan Italian Wedding Soup, Vegan Roasted Tomato Soup, Vegan Chickpea Noodle Soup, Marry Me Chickpea Soup, Vegan Loaded Baked Potato Soup, or my Vegan Lemon Chicken Soup.
Vegan Zuppa Toscana Overview
- 📝 Recipe Name: Vegan Zuppa Toscana
- 🕒 Ready In: 40 minutes (10 minutes prep, 30 minutes cook)
- 🍽️ Serves: 6
- 🌱 Main Ingredients: Vegan Italian sausage, Yukon gold potatoes, lacinato kale, onion, celery, carrot, garlic, vegetable broth, cashew cream or oat milk
- 📖 Dietary Info: Vegan, dairy-free, with nut-free and gluten-free options
- 😍 Why You’ll Love It: All the flavor of the Olive Garden classic, savory browned sausage crumbles, potatoes that hold their shape, a creamy broth, and it all comes together in one pot in about 40 minutes.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“So comforting, and so, so delicious. I’ve been making a batch of this soup bi-weekly since the weather dropped, and it does not disappoint in the slightest. Truly a hug in a bowl.” — Marie
Table of Contents
What is Zuppa Toscana?
Tuscany is a region in central Italy, and “Zuppa Toscana” translates simply to “Tuscan Soup.” This dish was popularized in the US by Olive Garden, where it consists of onion and garlic, Italian sausage, chunky potatoes, and kale in a creamy broth. It’s served topped with crispy bacon crumbles and fresh parmesan. Luckily it’s easier than ever to make your own Vegan Zuppa Toscana with a few simple plant-based substitutions!
Key Ingredients
- Vegan Italian sausage. Our favorite is the Beyond Meat Hot Italian sausage, which can be found at many grocery chains these days in the regular meat section.
- Onion, celery, carrot and garlic. I used to make this recipe with just onion and garlic, but nowadays I always add a little celery and carrot to boost the flavor and nutrition of the soup.
- Vegetable broth. To really boost the umami in this Vegan Zuppa Toscana, I like to use vegan chicken-style bouillon cubes. My go-to brand is Edward and Sons as they’re affordable and available at stores like Kroger or Sprouts. You could also use Better Than Bouillon vegan chicken-style broth. Regular vegetable broth will work too.
- Potatoes. Yukon gold or another waxy variety will hold their shape best. Russets have a tendency to get mushy in soups. Save them for a creamy, thick soup like my Vegan Loaded Baked Potato Soup.
- Kale. Give it a thorough wash, then remove the rough stalks and slice or tear into pieces.
- Vegan heavy cream. My preferred heavy cream substitute for soups and other savory dishes is Homemade Cashew Cream.
Substitutions and Additions
- Vegan cream. Homemade cashew cream is my favorite: it has the most neutral flavor and thickens beautifully. For a quicker, nut-free version, whisk 2 tablespoons of flour into 1 cup of plain, unsweetened oat milk. Store-bought plant creams like Country Crock Plant Cream or Silk Dairy-Free Heavy Whipping Cream Alternative also work, though I think they’re better suited to desserts.
- Vegan sausages. The Spicy Impossible Sausage is another great option. For a lower-fat alternative, try Lightlife Gimme Lean Sausage, adding some Italian herbs since it isn’t Italian-style.
- Whole foods version. My Tuscan Kale and White Bean Soup is essentially a whole foods, plant-based take on Zuppa Toscana, just as rich and hearty.
- Spinach instead of kale. Baby spinach only needs about 5 minutes, so add it near the end.
How to Make Vegan Zuppa Toscana
Step 1: Prepare your cashew cream. If you plan to use homemade cashew cream as your heavy cream substitute, prepare that before you get cooking. Blend soaked raw cashews with water until smooth.
Step 2: Brown the vegan Italian sausage. Pan fry the vegan sausage over medium-high heat. If using sausage links, break them up with your spoon so you have nicely browned crumbles. Remove the sausage to a paper towel lined plate to blot the excess grease.
Step 3: Sauté the aromatics. Add in olive oil onion and sauté until translucent, about 3-5 minutes. Then add in carrot and celery and sauté for another few minutes till tender. Finally, add minced garlic and sauté for 1 minute.
Step 4: Cook the potatoes. Add in your vegetable broth, potatoes, Italian seasoning, and bay leaf. Simmer the potatoes until tender.
Step 5: Wilt the kale. After about 5 minutes, add the kale. Keep simmering until both the potatoes and kale are tender, about 10-15 minutes.
Step 6: Add vegan sausage and heavy cream. Stir back in the cooked vegan sausage and vegan cashew cream substitute and cook to heat everything through. If you don’t want to use cashew cream, you can substitute in a slurry of plain oat milk whisked with 2 tablespoons flour. Let the soup simmer for a few minutes to lightly thicken and warm through.
Step 7: Serve. Ladle yourself a cozy bowl of Vegan Zuppa Toscana. Top with optional vegan parmesan and crumbled vegan bacon and dig in!
Sarah’s Recipe Tips 📝
- Blot the sausage. Plant-based sausage releases a lot of oil as it browns. Moving the crumbles to a paper towel-lined plate keeps the broth rich and not greasy.
- Use chicken-style bouillon. Regular vegetable broth works fine, but vegan chicken-style bouillon (I like Edward & Sons or Better Than Bouillon No Chicken) gives the soup that savory, restaurant-style depth.
- Give the kale time. Many recipes say to wilt kale for just a few minutes, but in my experience it needs at least 10 minutes of simmering to turn tender, not chewy. Add it while the potatoes are still cooking.
- Don’t boil after adding the cream. Once the oat milk or cashew cream goes in, keep the soup at a gentle simmer. A hard boil can make it split.
Vegan Zuppa Toscana FAQs
Yukon Gold potatoes are ideal for soups because they have a buttery, waxy texture which helps them hold their shape well in hot broth. Russet potatoes can be used, but they are starchier and tend to break down or turn to mush when boiled for too long.
Totally! Double-check that your vegan sausage is certified gluten-free. (Beyond Meat Hot Italian Sausage works.) If using the oat milk slurry option to make the soup creamy, just substitute in 1 tablespoon of cornstarch or 2 tablespoons of your favorite 1:1 gluten-free flour blends (such as the one from Bob’s Red Mill).
Make sure to remove the tough stalks before slicing your kale, and slice the kale thinly to help it cook faster. Many soup recipes direct you to boil for only 3-5 minutes, until the kale is wilted. In my experience, kale needs at least 10 minutes to become tender. Let it boil alongside the potatoes for at least 10 minutes.
Swap the sausage for a (15 oz) can of cannellini beans or cooked brown lentils, drained and thoroughly rinsed. My Tuscan Kale and White Bean Soup is essentially a whole foods version of Zuppa Toscana, but it’s just as rich and hearty. You can also sub in 16 ounces of chopped cremini mushrooms if you don’t mind the reduced protein.
You can substitute in baby spinach for the kale. Spinach only needs to cook for a few minutes to become tender, so add it later and let it boil for about 5 minutes.
Reheating and Storage
We usually devour any leftovers within a day or two — it’s that good! It will keep in the fridge up to 5 days, and is easily reheated in a small pot over medium heat, or in the microwave.
In the freezer, vegan Zuppa Toscana will keep up to 3 months. The texture of the potatoes tends to change a little when frozen and defrosted (they start to fall apart a little), but the soup will still be delicious.
Looking for More Cozy Vegan Soup Recipes?
- Vegan Lasagna Soup
- Vegan Chicken Noodle Soup
- Vegan Italian Wedding Soup
- Creamy Vegan Tomato Soup
- Roasted Garlic Noodle Soup
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Vegan Zuppa Toscana
Video
Equipment
- 1 large stockpot or Dutch oven
Ingredients
- 14 to 16 ounces vegan sausage e.g. Beyond Meat Hot Italian Sausage
- 2 tablespoons olive oil or vegan butter
- 1 medium yellow onion diced
- 4-6 cloves garlic minced
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 6 cups vegetable broth or 6 cups water + 2 tbsps chicken-style bouillon, such as Better Than Bouillon)
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1/2" cubes (about 3 to 4 cups)
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 4 loosely packed cups sliced lacinato kale wash and remove stems first
- 1 cup unsweetened plain oat milk or homemade cashew cream (recipe follows)
- 2 tablespoons all-purpose flour skip if using cashew cream
- salt and pepper to taste
Homemade Cashew Cream (Yields ~1 cup)
- 1/2 cup raw cashews soaked in boiling water for 15 minutes
- 1 cup hot water
Optional Garnishes
- vegan parmesan shreds such as Follow Your Heart or Violife
- vegan bacon bits
Instructions
- Prepare the cashew cream (optional): Add the soaked, drained raw cashews to a high-speed blender with 1 cup hot water. Blend on high for 1-2 minutes until completely smooth and velvety. Set aside.1/2 cup raw cashews, 1 cup hot water
- Brown the sausage: To a large stockpot or Dutch oven over medium-high heat, add vegan sausage and use your wooden spoon to break it up into crumbles. Pan-fry for 6-8 minutes, or until brown and crisped. Remove browned sausage to a paper towel-lined plate and set aside.14 to 16 ounces vegan sausage
- Sauté aromatics: Reduce heat to medium. To the same pot, add olive oil and diced onion and sauté for 3-5 minutes, until translucent. Add diced celery and carrot and sauté over medium heat for another 4-5 minutes, until veggies are tender. Add minced garlic and sauté for 1 more minute, until very fragrant.2 tablespoons olive oil, 1 medium yellow onion, 2 ribs celery, 2 medium carrots, 4-6 cloves garlic
- Cook potatoes: Pour in the vegetable broth (or water and bouillon paste), scraping up any browned bits from the bottom of the pot. Add in the cubed potatoes, bay leaf, and Italian seasoning. Bring to a boil, then reduce heat to medium-low to establish a simmer. Cover partially and simmer for 5 minutes.6 cups vegetable broth, 1 ½ pounds Yukon gold potatoes, 1 teaspoon dried Italian seasoning, 1 bay leaf
- Cook kale: Stir in the sliced kale. Cover the pot partially and continue to simmer for another 12-15 minutes, until both the potatoes and kale are tender. Potatoes should be easily pierced with a fork.4 loosely packed cups sliced lacinato kale
- Add sausage and cream: Stir back in the browned vegan sausage and either oat milk or cashew cream.If using oat milk: Whisk together 2 tablespoons all-purpose flour into cold oat milk until smooth. Slowly pour into the soup, stirring continuously.If using cashew cream: No flour is needed. Pour directly into the soup.Allow the soup to simmer gently for 3-5 minutes until the soup slightly thickens and warms through. (To prevent splitting, do not boil.)1 cup unsweetened plain oat milk
- Season & Serve: Taste and season to preference.vegan parmesan shreds, vegan bacon bits, salt and pepper
Notes
- Cashew cream (my favorite): It has the most neutral flavor and thickens beautifully.
- Oat milk + flour: My go-to when I’m in a hurry or forgot to soak cashews overnight. Make sure to use plain and unsweetened milk.
- Store-bought cream substitute: Country Crock Plant Cream or Silk Dairy-Free Heavy Whipping Cream Alternative. Personally not my favorite. I think these options work better for desserts.
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
Definitely a favorite for cooler weather! I’ve never had the original form of this soup… but, I don’t really want it! This is perfect!
So comforting, and so, so delicious. I’ve been making a batch of this soup bi-weekly since the weather dropped, and it does not disappoint in the slightest. Truly a hug in a bowl.
Made this without the sausage and using the recommended sub with mushrooms and white beans. Was super delicious and definitely would make again.