Vegan Zuppa Toscana

Name: Vegan Zuppa Toscana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 ounces spicy vegan sausage crumbles (I used Impossible, see Notes); 1 large yellow onion, diced; 5 cloves garlic, minced; 5 cups vegan chicken 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 vegan parmesan cheese, shredded

This luscious and creamy Vegan Zuppa Toscana recipe is even better than Olive Garden! It’s a rich and comforting soup made with vegan sausage, vegan cream, garlic, kale, and potatoes.

Vegan Zuppa Toscana soup in a white bowl.

If you’ve ever had Olive Garden’s Zuppa Toscana Soup, then you know how addicting it can be. Or, if you’ve heard of the infamous menu item but could never try it, now’s your chance! My Vegan Zuppa Toscana recipe is just as irresistible as the classic, with all of the rich and creamy qualities you crave.

Replicating the richness of the classic in this vegan Olive Garden copycat Zuppa Toscana was surprisingly easy. With vegan-friendly alternatives, like vegan sausage, vegan heavy cream, and plant-based chicken broth, the textures and flavors came together beautifully. You may not even notice it’s vegan!

What is Zuppa Toscana?

Zuppa Toscana, meaning “Tuscan soup” in Italian, is a creamy soup traditionally made with Italian sausage, heavy cream, chicken broth, kale, potatoes, and bacon. It’s a popular menu item at the Italian-American restaurant chain, Olive Garden.

sauteeing onions and vegan sausage crumbles in a large grey pot.

Ingredients needed (with substitutions)

Vegan sausage – Impossible Spicy Sausage in a tube is my go-to for this recipe. Just like in my Vegan Meatballs and Vegan Sausage Rolls, Impossible Meat gives this soup a meaty and hearty flavor that’s very similar to real sausage. However, if you can’t find Impossible sausage, use tempeh sausage (sautéed first) or any savory store-bought savory vegan sausage (crumbled or chopped finely) that’s available.
Yellow onion
Garlic
Vegan chicken broth – I used Better Than Bouillon no chicken broth paste mixed with water. Vegetable broth works, too.
Russet potatoes – White, starchy potatoes are best because they naturally thicken the soup and become deliciously soft. Yukon Gold potatoes can be used as a substitute.
Kale – This is the traditional choice but spinach can be used instead.
Crushed red pepper flakes – A pinch of these spicy pepper flakes add a touch of heat that would normally be found in Italian sausage.
Vegan heavy cream – You have a few options here. I’ve tested the recipe and had great results using homemade vegan heavy cream substitute, a can of full fat coconut milk or cream, and Country Crock plant cream. For a less rich option, use unsweetened soy, cashew, or almond milk.
Salt and pepper
Vegan parmesan cheese – This can be used as an optional cheesy topping, either homemade or I really like Violife brand. In addition, add crumbled tofu bacon or tempeh bacon, extra chili flakes, or shredded vegan mozzarella on top.

kale, potatoes, and broth in a large grey pot.

How to make vegan zuppa toscana

Find the complete recipe with measurements below in the recipe card.

Begin by sauteeing the vegan sausage crumbles and diced onion in a large soup pot. Cook until the sausage is lightly browned and the onion is translucent.

Next, add the garlic and cook for 1 minute.

Add the broth, potatoes, kale, and red pepper flakes to your pot. Bring the mixture up to a boil, then reduce the heat to a simmer.

Simmer uncovered until the potatoes are soft.

pouring cream into a pot of zuppa toscana soup.

To finish the soup, stir in the vegan heavy cream and cook for a few more minutes. Give it a taste and adjust the salt and pepper as needed.

Ladle the soup into bowls, top with vegan parmesan cheese and/or vegan bacon, and enjoy!

a soup ladle full of cooked vegan zuppa toscana soup.

Frequently asked questions

Do I have to use vegan sausage?

Copycat Zuppa Toscana tastes best when it’s made with vegan sausage but you don’t have to use it if you don’t want to. Instead, you can use diced mushrooms, tempeh sausage, leftover seitan meat, lentils, or chickpeas.

How long does it last?

Leftover Zuppa Toscana will keep well for up to 5 days in the fridge. Store it in individual containers in the fridge to maintain freshness.

Can you freeze Zuppa Toscana?

Yes, it freezes well for about 2 months. Let the leftovers thaw in the fridge before reheating them in a pot on the stove or in the microwave for about 1 minute.

Want more creamy vegan soups?

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