Zuppa Toscana

Zuppa toscana is creamy and hearty with tender potatoes and kale, and this vegan version is just as tasty as the Olive Garden original!

Course Soups

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 317

Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and cook for another minute.
Add the vegan sausage, smoked paprika, Italian seasoning, and red pepper flakes. Cook until browned, about 5 minutes. Reserve 3 tablespoons of browned sausage for serving.
Sprinkle the flour over the sausage mixture and stir to coat.
Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly.
Gradually add the vegetable broth while stirring, ensuring the roux is fully dissolved.
Add the diced potatoes.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the plant based milk and nutritional yeast. Simmer for another 5 minutes.
Stir in the chopped kale and let it cook for 3-5 minutes, or until wilted but still vibrant green. Taste and adjust seasoning with salt and black pepper.
Ladle the soup into bowls and serve hot with reserved browned sausage on top.

Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.