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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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands and quality of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 300g | Calories: 250kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 400mg | Potassium: 500mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 100mg | Calcium: 150mg | Iron: 5mg
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