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bowl of vegan zuppa toscana with red pepper flakes on top

Vegan Zuppa Toscana

Homemade Vegan Zuppa Toscana with Italian sausage, hearty potatoes, and tender kale in a creamy broth. Just like the popular Olive Garden soup but plant-based.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Sarah Sullivan

Equipment

  • 1 large stockpot or Dutch oven

Ingredients

  • 1 package (400g) vegan hot Italian sausage such as Beyond Meat
  • 1 head garlic, minced
  • 1 small onion, diced
  • 6 cups vegetable broth (see notes)
  • 4 Yukon gold potatoes, peeled and cubed
  • 1 bay leaf
  • 1 bunch kale, stems removed, chopped (or sub spinach)
  • 1 cup cashew cream or vegan heavy cream substitute (see notes)

Optional Garnishes

  • vegan parmesan-style shreds such as Follow Your Heart or Violife
  • vegan bacon crumbles

Instructions

  • In a large pot or Dutch oven over medium-high heat, brown vegan Italian sausage, breaking it up into crumbles. Remove cooked sausage to a paper towel-lined plate.
  • Add diced onion to pot and sauté until onion is translucent, about 3-5 minutes. (If the brand of vegan sausage you're using is lower in fat, you can drizzle in some olive oil to sauté. For brands like Beyond Meat you can simply sauté in the drippings.)
  • Add in minced garlic and sauté for about a minute.
  • Add in the cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low/medium-low and simmer for 10-12 minutes, or until potatoes are easily pierced with a fork.
  • Stir in chopped kale and simmer for an additional 3-5 minutes, until wilted and tender. (If using spinach instead, add in the next step.)
  • Stir in vegan sausage crumbles and vegan heavy cream. Bring the soup to a very gentle boil for about a minute to heat everything through. Taste and season to preference with salt and pepper. (How much salt will depend on your brand of vegetable broth.)
  • Garnish with fresh parsley, vegan parmesan, and optional vegan bacon crumbles. Serve with crusty bread.

Video

Notes

Vegan Heavy Cream
Vegetable Broth: I like to use a vegan chicken-style or beef-style bouillon in this recipe to make it taste more similar to the real thing. Edward & Sons or Better than Bouillon are two great options. Regular vegetable broth is fine to use too but it will taste a little less savory.
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