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    Home » Soups

    Vegan Zuppa Toscana (Olive Garden Soup Copycat)

    February 20, 2021 / By Verna / 16 Comments

    Post may contain affiliate links. Read here.
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    a pot of vegan zuppa toscana soup

    Vegan Zuppa Toscana! Famous Olive Garden Soup Recipe made Vegan! with spicy plant based sausage, kale, potatoes, cashew cream simmered in full flavoured Italian broth. Easy hearty healthy delicious! Vegetarian, dairy free, gluten free.

    overhead view of a pot of vegan zuppa toscana soup

    Wait until you taste this classic hearty Italian soup it’s my homemade vegan copy cat version of Olive Garden Restaurant - Zuppa toscana! And it is seriously amazing! 

    Full of juicy meaty plant based sausage bites, tender potatoes, healthy kale all cooked together in a rich savoury slightly spicy creamy broth. Packed with flavour!

    sauce poured over noodles
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    Good luck just eating one bowl!! Meat eaters won’t even know it’s vegan and dairy free! Not kidding!

    And best of all it’s a super easy soup to make, full of protein and totally satisfying!  

    Perfect comfort food meal for winter months, december, January, etc… says me and my family. We totally loved it!

    overhead view of two bowls of zuppa tuscana soup

    What does vegan zuppa toscana mean?

    • It’s a broad term, translated means “tuscan soup” which originated in Tuscany, Italy. Classic recipe usually contains cannelloni beans, zucchini and kale, potatoes, tomatoes and even more veggies. I’m sharing the popular North American version today.

    Vegan zuppa toscana ingredients and substitutions:

    • Beyond meat sausage: I use spicy hot Italian which I highly recommend for best results 
    • Russet potatoes: can use any potatoes but russets lends a perfect creaminess to soup
    • Kale: use any type of kale. I usually buy the pre washed and chopped kale in a bag and just discard the stem pieces. Can substitute with spinach or swiss chard if you like.
    • Cashew cream: I used cashews, water, vinegar to replace dairy milk and it worked like a charm. For nut free could try using vegan cream cheese or coconut milk (I haven’t tested with these)
    • Onions: I typically use yellow onions but any kind will work
    • Garlic: gotta have fresh garlic folks!
    • Vegetable broth: I use vegetarian better than bouillon no chicken and beef soup base, adds incredible flavour, it’s a must!
    • Spices: ground fennel, Italian seasoning (or dried thyme), crushed red pepper flakes, salt and pepper
    • Nutritional yeast: adds cheesy element

    vegan zuppa toscana in a bowl with a spoon

    How to make the best vegan zuppa toscana: 

    1. Heat soup pot over medium heat (I use my Dutch Oven), add the oil and sausages. Fry for 4-5 minutes until browned and fully cooked. Break in half with wooden spoon while cooking for smaller bites if you like. Transfer to bowl, set aside.
    2. To the same pot add onions and saute for 5 minutes. Stir in garlic, thyme, fennel, and red pepper flakes. until fragrant 30 seconds or so. Add water, vegetable bouillon, potatoes and nutritional yeast,  
    3. Bring to a boil over high heat. Cover, reduce to a good simmer for 8 minutes or until potatoes are just fork tender.
    4. Add kale, cover and cook 3-5 minutes longer or until kale is tender.
    5. Uncover and stir in cashew cream and sausages. Season with salt and pepper.
    6. For cashew cream: add cashews, water and vinegar to Nutra bullet, blend until smooth (could use high speed blender but I find this easier and less messy)
    7. Enjoy! Serve with warm crusty no knead artisan bread, or focaccia, mmm yum! For full recipe ingredients and instructions see recipe card below

    step by step photos how to make vegan zuppa toscana

    two bowls of zuppa toscana soup

    You’ll love this zuppa tuscana soup, it’s: 

    • Vegan
    • so GOOD!
    • Dare I say better than Olive Garden!!
    • Healthy
    • Easy to prepare
    • Super satisfying
    • Gluten free
    • dairy free
    • Hearty
    • Savoury
    • Comforting

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more vegan soup recipes? Check these out!

    • Incredible Roasted Vegan Cauliflower Soup (Easy)
    • Vegan Cream Of Mushroom Soup - Wickedly Good!
    • Vegan Lentil Soup (Italian Vegetable)
    • Hearty Homemade Vegan Corn Chowder 
    • Best Vegan Split Pea Soup (Slow cooker option)
    • Classic Vegan Chicken Noodle Soup
    • Jamaican Vegetable Soup (instant pot)
    Print
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    Vegan Zuppa Toscana (Olive Garden Soup Copycat)


    ★★★★★

    5 from 8 reviews

    • Author: Verna
    • Total Time: 43 minutes
    • Yield: 6 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Zuppa Toscana! Famous Olive Garden Soup Recipe made Vegan! with spicy plant based sausage, kale, potatoes, cashew cream simmered in full flavoured Italian broth. Easy hearty healthy delicious! Vegetarian, dairy free, gluten free.


    Ingredients

    Scale
    • 4 Beyond meat sausages, sliced (hot italian)
    • 1 tablespoon olive oil, or favourite cooking oil
    • 1 medium - large onion, diced
    • 4 cloves garlic, chopped
    • 3/4 teaspoon Italian seasoning or dried thyme
    • 3/4 teaspoon ground fennel
    • pinch or two crushed red pepper flakes
    • 6 cups water
    • 2 tablespoons vegetarian better than bouillon no chicken soup base
    • 1/2 tablespoon vegetarian better than bouillon no beef soup base
    • 2 tablespoons nutritional yeast
    • 6 cups peeled and chopped russet potatoes (bite size pieces)
    • 3 cups chopped kale, packed and stems removed (can use Swiss chard or spinach)
    • salt and pepper to taste

    Cashew Cream:

    • 1/2 cup raw cashews*
    • 1/2 cup water
    • 1 tablespoon white vinegar

     


    Instructions

    1. Heat soup pot over medium heat (I use my Dutch Oven), add the oil and sausages. Fry for 4-5 minutes until browned and fully cooked. Break in half with wooden spoon while cooking for smaller bites if you like. Transfer to bowl, set aside.
    2. To the same pot add onions. Saute for 5 minutes. Stir in garlic, thyme, fennel, and red pepper flakes. until fragrant 30 seconds or so.
    3. Add water, vegetable bouillon, potatoes and nutritional yeast, Bring to a boil over high heat. Cover, reduce to a good simmer for 8 minutes or until potatoes are just fork tender.
    4. Add kale, cover and cook 3-5 minutes longer or until kale is tender.
    5. Uncover and stir in cashew cream and sausages. Season with salt and pepper.
    6. For cashew cream: add cashews, water and vinegar to Nutra bullet, blend until smooth (could use high speed blender but I find this easier and less messy)
    7. Enjoy! Serve with warm crusty no knead artisan bread, or focaccia, mmm yum! For step by step photos see above post

    Notes

    •  For nut free: could try using vegan cream cheese, coconut milk or oat milk (fyi- I haven't tested with these)
    • To store and freeze: will keep covered in fridge for 4-5 days and can be frozen for 2-3 months

    recipe inspired by Cafe Delights

    • Prep Time: 20 Minutes
    • Cook Time: 23 Minutes
    • Category: Soups, Gluten Free
    • Method: Stovetop
    • Cuisine: Italian

    Keywords: vegan zuppa toscana, zuppa toscana soup, vegan olive garden soup

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

     

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    Reader Interactions

    Comments

    1. Honey Bee

      November 04, 2021 at 2:20 pm

      The whole family loves this recipe. We eat vegan when my daughter comes over, and it pleases vegans and meat eaters alike! I did add white beans and diced tomatoes. I amped-up the spices, because we like a little more spicy. But, this was a total winner!

      ★★★★★

      Reply
      • Verna

        November 05, 2021 at 7:03 am

        Thrilled you all enjoyed it! Really appreciate your feedback

        Reply
    2. JT

      September 22, 2021 at 8:05 am

      Well now I know how to get my kids to eat kale! Truly exceptional soup

      ★★★★★

      Reply
      • Verna

        September 22, 2021 at 8:05 am

        Haha awesome and thank you!

        Reply
    3. Jess

      September 22, 2021 at 8:02 am

      This is one incredible soup recipe! Wow!

      ★★★★★

      Reply
      • Verna

        September 22, 2021 at 8:06 am

        thank you so much!

        Reply
    4. Lori

      August 27, 2021 at 1:25 pm

      Omg this soup is super good! Throwing in some chickpea pasta for extra protein to make it a meal! It was half gone from all the testing for flavor!

      ★★★★★

      Reply
      • Verna

        August 27, 2021 at 3:32 pm

        Thanks Lori!! So happy you enjoyed it! I do that too when I'm cooking haha- Love the pasta idea!

        Reply
    5. Neagan

      August 12, 2021 at 6:43 am

      So simple to make and the flavour is amazing! Best vegan soup!

      ★★★★★

      Reply
      • Verna

        August 13, 2021 at 6:56 am

        Thank you! really appreciate your feedback Neagan

        Reply
    6. Breanna

      August 12, 2021 at 6:42 am

      So simply to make and the flavour is amazing! A weekly favourite!

      ★★★★★

      Reply
      • Verna

        August 13, 2021 at 6:55 am

        thanks so much!

        Reply
    7. Greta B

      April 18, 2021 at 7:24 am

      Made this last night holy moly was it ever good! New family favourite for sure thank you!  

      ★★★★★

      Reply
      • Verna

        April 18, 2021 at 9:22 am

        Oh wonderful! thrilled you enjoyed it

        Reply
    8. Lynn

      February 28, 2021 at 10:18 am

      This is such a simple tasty soup!

      ★★★★★

      Reply
      • Verna

        February 28, 2021 at 10:54 am

        Glad you enjoyed it Lynn!

        Reply

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