This luscious, creamy Vegan Zuppa Toscana rivals the restaurant classic. A rich, comforting soup made with vegan sausage, plant-based cream, garlic, kale, and tender potatoes.
If you love Olive Garden’s Zuppa Toscana, this vegan version delivers the same comforting, savory experience. By using plant-based sausage, a vegan heavy cream alternative, and vegetable or vegan chicken-style broth, you get all the creamy texture and bold flavor without dairy or meat. The result is a hearty, family-friendly soup that’s simple to make and perfect for chilly nights.
What is Zuppa Toscana?
Zuppa Toscana means “Tuscan soup.” The traditional American-restaurant version combines sausage, heavy cream, chicken broth, kale, potatoes, and sometimes bacon to create a rich, satisfying soup. This vegan adaptation keeps the same structure and flavor profile while replacing animal ingredients with plant-based alternatives.
Ingredients needed (with substitutions)
- Spicy vegan sausage crumbles (14 ounces) – Impossible spicy sausage works well for a meaty texture. If you can’t find it, use crumbled tempeh sausage, chopped store-bought vegan sausage, or sautéed mushrooms for a lighter option.
- Yellow onion – 1 large, diced.
- Garlic – 5 cloves, minced.
- Vegan chicken-style broth or vegetable broth – 5 cups. Use a concentrated paste mixed with water or a good-quality prepared broth.
- Russet potatoes – 3 medium, peeled and cut into 1/2-inch cubes (about 4 cups). Starchy varieties help thicken the soup; Yukon Gold can be used instead.
- Kale – 3 cups chopped, ribs removed (about 1 bunch). Spinach can substitute if you prefer a milder green.
- Crushed red pepper flakes – 1/4 teaspoon, for a hint of heat that mimics Italian sausage.
- Vegan heavy cream – 1 cup. Options that work: full-fat coconut milk or cream, cashew cream, a homemade vegan heavy cream substitute, or commercial plant-based cream. For a lighter soup, use unsweetened soy, cashew, or almond milk.
- Salt and pepper – to taste.
- Optional toppings – shredded vegan parmesan, crumbled tofu or tempeh bacon, extra chili flakes, or shredded vegan mozzarella.
How to make vegan Zuppa Toscana
Full measurements are included in the recipe section below.
- In a large soup pot over medium heat, sauté the vegan sausage crumbles and diced onion until the sausage is lightly browned and the onion becomes translucent.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the broth, then add the cubed potatoes, chopped kale, and crushed red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered until the potatoes are tender, about 14 minutes.
- Stir in the vegan heavy cream and cook for a few more minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and finish with optional vegan parmesan or crispy vegan bacon if desired. Serve hot.
Frequently asked questions
Do I have to use vegan sausage?
Vegan sausage brings the most authentic flavor and texture, but you can substitute diced mushrooms, tempeh sausage, seitan crumbles, lentils, or chickpeas for a different, still-delicious version.
How long does it last?
Store leftovers in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
Can you freeze Zuppa Toscana?
Yes. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
Want more creamy vegan soups?
- Vegan Broccoli Cheddar Soup
- Creamy Vegan Cauliflower Kale Soup
- Easy Vegan Potato Soup
- Vegan Potato Leek Soup
Vegan Zuppa Toscana
This luscious and creamy Vegan Zuppa Toscana is rich, comforting, and simple to prepare. It combines savory vegan sausage, tender potatoes, hearty kale, and a creamy plant-based finish.
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 8
Ingredients
- 14 ounces spicy vegan sausage crumbles (I used Impossible)
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 5 cups vegan chicken-style broth or vegetable broth
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 3 cups chopped kale, ribs removed (about 1 bunch)
- 1/4 teaspoon crushed red pepper flakes
- 1 cup vegan heavy cream (see notes for options)
- Salt and pepper, to taste
- Optional: shredded vegan parmesan for serving
Instructions
- In a large soup pot over medium heat, cook the vegan sausage crumbles with the diced onion until the sausage is lightly browned and the onion is translucent.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the broth, potatoes, kale, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for about 14 minutes, or until the potatoes are soft.
- Stir in the vegan heavy cream and cook for a few more minutes to heat through. Taste and adjust salt and pepper as desired.
- Serve topped with optional vegan parmesan or vegan bacon. Enjoy.
Notes
- Tempeh sausage crumbles or any savory vegan sausage work well. If using tempeh, sauté it first before adding onion.
- For a creamy finish use full-fat coconut milk or cream, cashew cream, or a commercial plant cream. For a lighter soup, use unsweetened soy, cashew, or almond milk.
- A concentrated no-chicken paste mixed with water or a good vegetable broth makes a flavorful base.
Nutrition (per serving)
Serving: 1 of 8 | Calories: 196 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 9 g | Saturated Fat: 6 g | Sodium: 821 mg | Fiber: 4 g | Sugar: 3 g
Author: Nora Taylor
Did you make this recipe? Share your photos and tag #noracooks to show how your Vegan Zuppa Toscana turned out.