Zuppa Toscana Recipe
This Zuppa toscana recipe is so creamy and hearty with tender potatoes and kale. This vegan version is just as tasty as the Olive Garden original thanks to the addition of plant-based sausage and cheesy nutritional yeast!
I love coming up with ways to make restaurant dishes vegan. Not only is it a fun little challenge, the reward is that I get to enjoy a meal I might not be able to have otherwise! This zuppa toscana recipe is inspired by the Olive Garden classic. While I haven’t cracked the code on the unlimited breadsticks quite yet, this soup is sure to satisfy!
What Makes This Zuppa Toscana So Divine?
Here’s why I can’t get enough zuppa toscana — and why you’ll love it too!
- A soup that satisfies. Not every soup is meant to be a meal, but zuppa toscana is substantive! It’s got that hearty vegan sausage and potatoes to up the filling factor.
- Layers of flavour. There’s plenty of garlic in this recipe, along with Italian seasoning, red pepper flakes, and sausage, giving the soup lots of depth.
- Rich and creamy. Using a roux creates a soup that’s thick and creamy, another element that makes it so satisfying. (If you love a creamy soup, try my vegan mushroom wild rice soup and Instant Pot potato soup too.)
Notes on Ingredients
Here’s what you’ll need to make zuppa toscana, along with some helpful tips. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Avocado oil would also work.
- Garlic and onion – These are the base of flavour for this zuppa toscana recipe. I use a yellow onion.
- Vegan sausage – I like Italian sausage for this soup.
- Seasonings – Smoked paprika, Italian seasoning, and red pepper flakes for a bit of a kick. (You can adjust the amount of red pepper flakes if you’d like.)
- All-purpose flour
- Vegetable broth – I use my homemade vegetable broth.
- Yukon gold potatoes
- Plant-based milk – You can use any kind as long as it’s plain and unsweetened.
- Nutritional yeast – For cheesiness without the cheese.
- Kale – Use any variety you like; I used dinosaur kale.
- Salt and black pepper
How to Make Zuppa Toscana
This is a quick and easy soup, perfect for weeknights. Here’s a quick look at how to make it. For printable instructions, see the recipe card below.
- Sauté the aromatics and sausage. Cook the onion with the oil in a pot over medium heat. Once it’s softened, add the garlic and cook until fragrant, then stir in the sausage and seasonings. Brown the sausage and remove 3 tablespoons of it from the pot.
- Make the roux. Sprinkle the flour into the pot and stir, cooking for a minute or two. Slowly pour in the vegetable broth.
- Cook the potatoes. Add the potatoes to the pot. Bring the liquid to a boil, then cover and reduce the heat to a simmer. Cook until the potatoes are tender.
- Finish. Add the plant milk and nutritional yeast, then simmer for 5 minutes. Stir in the kale and cook until it wilts. Season to taste with salt and pepper.
- Serve. Divide the soup into bowls and serve with the reserved sausage on top.
Tips and Variations
- Cook the flour. Don’t just add it and pour in the broth right away! Cooking the flour for a couple of minutes helps remove the raw taste, replacing it with a yummy nuttiness instead.
- Use Yukon golds. These potatoes hold up well in soups and stews, unlike starchy russets which can start to break down.
- Remove the stems from the kale. You can easily do this by running a knife along both sides of the stem to slice off the leaves.
Serving Suggestions
My roasted garlic bread is the perfect accompaniment to this soup, although you can’t go wrong with a crusty slice of olive bread either. An Italian-inspired salad like my chickpea panzanella salad would also be excellent.
How to Store Extras
- 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.
More Vegan Soup Recipes
Enjoy friends! If you make this zuppa toscana recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Zuppa Toscana
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces vegan sausage, crumbled, 340g
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth, 960mL
- 4 medium Yukon Gold potatoes, diced into bite-sized pieces
- 2 cups plant based milk, (480mL) unsweetened, plain
- 1 tablespoon nutritional yeast
- 1 small bunch kale, stems removed, leaves chopped
- Kosher salt and black pepper, to taste
Instructions
- 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 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.
Notes
- 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love Olive Garden’s Zuppa Toscana, and I never thought about trying a vegan sausage in it, so I am excited to try this! Which vegan sausage do you like best in it! Thanks!
Hi Patty,
Yes it’s so good! I like the beyond meat sausages in this one, the hot Italian ones! Enjoy so much!!