Ever crave that rich, creamy Olive Garden favorite but wish it was plant-based? This vegan zuppa toscana soup delivers all the classic flavors you love with tender potatoes, savory plant-based sausage, and nutrient-packed kale in a creamy broth. After making nearly every soup recipe imaginable, I stumbled upon traditional Italian Zuppa Toscana and I knew I had to create my own vegan version that would be just as satisfying as the original.

❤️ Why You’ll Love This Vegan Zuppa Toscana Soup Recipe

• Quick: It’ll only take you about 30-40 minutes to have this ready to warm you up.
• Healthy: I’ve added in things like kale that boost the nutrient content of this soup.
• Comforting: Between the warming flavors and the potatoes, this soup recipe is truly so comforting.

🍲 Ingredients

Kale – A traditional Zuppa Toscana ingredient that packs incredible nutrition. A single cup of raw kale contains 684% of your daily Vitamin K, 134% of Vitamin C, 9% of Vitamin B6, and 26% of your daily Manganese.

Field Roast Sausage – This unreal meat replacement provides the perfect savory flavor that traditional Zuppa Toscana is known for while keeping the recipe completely plant-based.

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👩‍🍳 How to Make This Vegan Zuppa Toscana Soup Recipe

1. Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
2. Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
3. OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
4. Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
5. Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.

🗒 Tips and Tricks

• Break up the sausage with your hands before cooking for the best texture
• Add white wine and let it reduce for extra depth of flavor
• Use coconut milk or oat milk for the perfect creamy consistency

🗒 Variations

Get creative and make this vegan zuppa toscana your own:

• Greens: Traditional zuppa toscana uses kale, but you can swap it for mild Swiss chard, tender baby spinach, or hearty collard greens. Each green offers different nutrients and textures.
• Potatoes: Replace white potatoes with Yukon golds for a buttery texture, sweet potatoes for extra vitamins, or cauliflower for a low-carb alternative. Red or purple potatoes will add beautiful color and more antioxidants.
• Milk: While coconut milk adds richness, try unsweetened oat milk for a neutral taste, cashew cream for extra protein, or homemade almond milk for a lighter soup. Each brings different nutrients and textures.
• Non-vegan: If you are not vegan or vegetarian, you can use Italian sausage instead of Field Roast, heavy cream instead of coconut milk, and add crispy bacon bits on top for a traditional version of this soup.

🗒 Best served with

• Crunchy Feta, Olive and Spinach Wrap
• Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives
• Vegan Olive Salsa
• Plant Based Greek Platter Drizzled in Olive Oil

👝 How to Store Leftovers

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

🤔 Common Questions

Vegan Zuppa Toscana

5 from 26 votes

🥣 Craving Olive Garden's famous soup? This vegan zuppa toscana transforms the creamy classic with plant-based sausage, tender potatoes, and kale in a rich, dairy-free broth – ready in 30 minutes!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Soup, Main Dishes

Cuisine Vegan

Servings 4 -5

Ingredients

  

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• 2 field roast Italian sausages
• 2 tbsp. olive oil
• 1 large onion finely chopped
• 2 large cloves garlic finely chopped
• 1/2 cup dry white wine optional
• 1 1/2 tbsp. vegetable stock paste
• 3 large russet potatoes scrubbed rinsed and cubed – cut evenly
• season to taste
• 2 tbsp. dried basil
• 1 tbsp. dried thyme
• 1 teaspoon red chili flakes optional — adjust to your taste
• enough water to cover the potatoes around 4-5 cups
• 1 can coconut milk or oat milk
• 3 cups chopped kale hard stems removed – can also use spinach or fresh green chard
• garnish with fresh lemon and vegan parmesan

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Instructions

 

• Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
• Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
• OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
• Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
• Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
• Serve hot with vegan parmesan and a dash of lemon!

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