Vegan Zuppa Toscana Recipe | Olive Garden Copycat

vegan-zuppa-tuscana-recipe

In this article we are going to create a Vegan Zuppa Toscana Recipe. Zuppa Toscana is a classic Italian soup that has become increasingly popular in the United States, especially at Olive Garden restaurants. Unfortunately, the traditional recipe is not vegan-friendly, containing pork sausage and heavy cream. However, with a few simple substitutions, you can make a delicious vegan version of this soup at home. In this article, we’ll go over the ingredients and instructions for making a vegan Zuppa Toscana, as well as some tips for making it the best it can be.

Ingredients & Substitutions For This Vegan Zuppa Toscana Recipe

The ingredients in this vegan Zuppa Toscana recipe are carefully selected to create a delicious and nutritious soup that’s perfect for any occasion. Here’s a breakdown of the ingredients used in this recipe:

  • Extra virgin olive oil: This high-quality oil is used to sauté the Italian sausages, onion, and garlic to bring out their flavors and aromas.
  • Vegan Italian sausages: These plant-based sausages are the star of the show in this recipe, providing a meaty texture and savory taste that’s perfect for a hearty soup.
  • Vegan butter: This dairy-free butter substitute is used to make a roux, which thickens the soup and gives it a creamy texture.
  • Flour or gluten-free flour: This is used to make the roux with the vegan butter, which helps to thicken the soup and create a rich, velvety texture.
  • Yellow onion: A finely diced yellow onion is used to provide a sweet and savory base for the soup, along with the garlic.
  • Garlic: Five cloves of minced garlic are used to add a bold and pungent flavor to the soup, which complements the Italian sausage and kale perfectly.
  • Italian spice: This blend of herbs and spices adds a classic Italian flavor to the soup, which enhances the taste of the sausage and vegetables.
  • Black pepper and chili flakes: These spices are used to add a kick of heat to the soup, which can be adjusted to your taste preferences.
  • Unsweetened plant milk: Soy milk is used in this recipe, but you can use any unsweetened plant milk of your choice. This helps to create a creamy base for the soup without using dairy.
  • “Chickenless” broth: This is a plant-based broth that provides a rich and savory flavor to the soup, without the use of chicken or any other animal products.
  • Water: This is used to thin out the soup and create a perfect consistency.
  • Russet potatoes: These starchy potatoes are used to add a thick and hearty texture to the soup, which makes it a filling and satisfying meal.
  • Kale: This leafy green is used to add a nutritious and flavorful component to the soup, providing a healthy dose of vitamins and minerals.
  • Nutritional yeast or vegan Parmesan: This ingredient is used to add a cheesy flavor to the soup, which complements the Italian sausage and vegetables perfectly.

What Vegan Sausage Do I Use In The Toscana Soup?

There are many options but one that I love is the Big Mountain Fiesta Veggie Links, which are Chorizo inspired. You can find them here.

Helpful Tools

  • Large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing spoon

How to Make This Vegan Zuppa Toscana Recipe

  1. Dice onion, mince garlic, and chop potatoes and kale.
  2. In a large pot on medium heat add 1 Tbsp of olive oil and the package of vegan sausages.
  3. Roughly mash up the sausages leaving some larger pieces in the mix. Cook the vegan sausage until browned, about 3-4 minutes. Remove from the pot and set aside.
  4. Using the same pot still on medium heat, add 2 Tbsp of vegan butter and stir until melted.
  5. Next, add 2 tablespoons of flour (or gluten-free flour) and mix well.
  6. Add the chopped onion and cook for about 3 minutes. Keep stirring to ensure nothing sticks to the bottom of the pot.
  7. Add Italian spice, pepper, chili flakes, and garlic, and cook for another 30 seconds.
  8. Now add the plant milk, broth, water, and potatoes and mix well. Bring soup to a boil, then simmer for 10 minutes or until potatoes are almost cooked.
  9. If you don’t like the natural bitterness in kale, massage your chopped kale for a few minutes with a small drizzle of olive oil. I always do this and find it just makes my soup taste better, but this is an optional step!
  10. Add kale and cooked vegan sausage and nutritional yeast into the soup and mix well.
  11. Simmer for another 5-7 minutes. Use a fork to check that the potatoes are fully cooked.
  12. Taste the soup to see if the spice level needs to be adjusted. Be careful, it’s hot! If using sodium-free broth, you’ll want to add salt to taste. I find the chickenless broth I use quite salty on its own so I don’t add any extra salt.
  13. This Olive Garden copycat zuppa Toscana is now ready to be served. Top with vegan parm or vegan bacon to take it to that next level. This can be served with any bread or sandwich, but is SO good with a nice fresh crusty Italian loaf.
Vegan Zuppa Toscana Recipe

Tips & Tricks

Here are a few tips and tricks that can help you make the best vegan zuppa toscana soup possible:

  • Be sure to massage your kale with a bit of olive oil to reduce bitterness.
  • Mash the vegan sausage to give the soup a heartier texture.
  • Adjust the spice level to your preference by adding more or less chili flakes.

FAQ: Vegan Zuppa Toscana Recipe

Can I make this recipe without gluten?

Yes, simply use a gluten-free flour instead of regular flour.

Can I use a different type of plant milk?

Yes, you can use any unsweetened plant milk of your choice.

Can I freeze this soup?

Yes, this soup can be frozen for up to 2 months. Let it cool completely before freezing and reheat on the stovetop or microwave.

How long does this soup store for?

This vegan zuppa toscana soup can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, simply warm it up on the stove or in the microwave.

Tuscana-zuppa-vegan

Zuppa Toscana Vegan Soup Recipe

This vegan Zuppa Toscana recipe is a delicious and healthy copycat version of the popular dish from Olive Garden. Made with vegan Italian sausage, potatoes, kale, and a variety of spices, it's a hearty and flavorful soup that's perfect for any occasion.
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Italian, Mediterranean
Servings 6 people

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 pkg vegan Italian sausages (4-6 sausages)
  • 2 tbsps vegan butter
  • 2 tbsps flour or gluten free flour
  • 1  finely diced yellow onion 
  • 5 cloves cloves minced garlic 
  • 1 tbsp Italian spice 
  • Black pepper and chili flakes to taste 
  • 1 cup unsweetened plant milk  (I use soy)
  • 2 cups “chickenless” broth
  • 2 cups water
  • 5 small russet potatoes (or 2 very large) cut into cubes 
  • 3 cups chopped kale 
  • 2 tbsps nutritional yeast (Or vegan parm) 

Instructions
 

  • Dice onion, mince garlic, and chop potatoes and kale.
  • In a large pot on medium heat add 1 Tbsp of olive oil and the package of vegan sausages.
  • Roughly mash up the sausages leaving some larger pieces in the mix. 
  • Cook the vegan sausage until browned, about 3-4 minutes. Remove from the pot and set aside. 
  • Using the same pot still on medium heat, add 2 Tbsp of vegan butter and stir until melted. 
  • Next, add 2 tablespoons of flour (or gluten free flour) and mix well. 
  • Add the chopped onion and cook for about 3 minutes. Keep stirring to ensure nothing sticks to the bottom of the pot. 
  • Add Italian spice, pepper, chili flakes and garlic and cook for another 30 seconds. 
  • Now add the plant milk, broth, water and potatoes and mix well. Bring soup to a boil, then simmer for 10 minutes or until potatoes are almost cooked. 
  • If you don’t like the natural bitterness in kale, massage your chopped kale for a few minutes with a small drizzle of olive oil. I always do this and find it just makes my soup taste better, but this is an optional step! 
  • Add kale and cooked vegan sausage and nutritional yeast into the soup and mix well. 
  • Simmer for another 5-7 minutes. Use a fork to check that the potatoes are fully cooked. Taste the soup to see if the spice level needs to be adjusted. Careful, it’s hot!  If using sodium free broth, you’ll want to add salt to taste. I find the chickenless broth I use quite salty on its own so I don’t add any extra salt. 
  • This Olive Garden copycat zuppa Toscana is now ready to be served. Top with vegan parm or vegan bacon to take it to that next level. This can be served with any bread or sandwich, but is SO good with a nice fresh crusty Italian loaf. 

Video

Notes

It can also be made gluten-free with GF vegan Italian sausages and GF flour. Hope you love this soup as much as we do!
Tried this recipe?Let us know how it was!

Conclusion: Vegan Zuppa Toscana Recipe

This vegan zuppa Toscana recipe is a delicious and healthy alternative to the Olive Garden classic. With the right ingredients and a few helpful tips and tricks, you can easily recreate this soup in the comfort of your own home. Whether you’re a seasoned vegan or simply looking to try something new, this soup is sure to be a hit. Serve it with your favorite bread or sandwich and enjoy! Remember to experiment with different spices and toppings to make it your own. So go ahead, give it a try, and savor the taste of Tuscany in your own kitchen.

6 thoughts on “Vegan Zuppa Toscana Recipe | Olive Garden Copycat

  1. Sara says:

    5 stars
    Such a hearty vegan soup! I love the plant-based sausage in it. I has great flavor. Perfect staple soup for the cold months. I prefer mine a little milder but you can adjust the spice to your taste! I topped mine with alfalfa sprouts and Parmesan cheese!

    • spicyveganfood says:

      Thank you so much for trying out my recipe! It’s great for the winter and I do tend to make it a little spicy 😆

  2. Chels says:

    5 stars
    Great soup! The addition of the Vegan Italian sausage was delicious!

  3. Brooke says:

    5 stars
    Yum this zuppa Toscana was sooo good.

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