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.
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!
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!
Jump to:
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
How to make the best vegan zuppa toscana:
- 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.
- 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,
- Bring to a boil over high heat. Cover, reduce to a good simmer for 8 minutes or until potatoes are just fork tender.
- Add kale, cover and cook 3-5 minutes longer or until kale is tender.
- Uncover and stir in cashew cream and sausages. Season with salt and pepper.
- 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)
- Enjoy! Serve with warm crusty no knead artisan bread, or focaccia, mmm yum! For full recipe ingredients and instructions see recipe card below
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!
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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)
Vegan Zuppa Toscana (Olive Garden Soup Copycat)
- Total Time: 43 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
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
- 4 Beyond meat sausages, sliced (hot italian)
- 1 tablespoon olive oil, or favourite cooking oil
- 1 medium - large onion, diced
- 4 cloves garlic, chopped
- ¾ teaspoon Italian seasoning or dried thyme
- ¾ teaspoon ground fennel
- pinch or two crushed red pepper flakes
- 6 cups water
- 2 tablespoons vegetarian better than bouillon no chicken soup base
- ½ 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:
- ½ cup raw cashews*
- ½ cup water
- 1 tablespoon white vinegar
Instructions
- 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.
- 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.
- 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.
- Add kale, cover and cook 3-5 minutes longer or until kale is tender.
- Uncover and stir in cashew cream and sausages. Season with salt and pepper.
- 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)
- 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
Hope says
My entire family LOVED this soup! It will definitely continue on our fall/winter rotation of recipes.
Verna Rindler says
So glad you all loved it! Thank you for your wonderful feedback 🙂
Bob in Tennessee says
Made this yesterday and it's a great recipe! I didn't have any fennel so used Italian herb mix instead which was delicious. I don't like to use processed vegan meat substitutes because of all the oil but decided to try it and the flavor was amazing. I'll definitely make it again but will likely try to use baked tofu cubes or perhaps heart of palm or something else creative to replace the sausage. Thank you for this terrific recipe!
Verna Rindler says
So glad you enjoyed the soup Bob! I appreciate your wonderful feedback, thank you! 🙂
Hilary says
I just made this recipe tonight and it is SO good! Holy smokes!! I only had the No Chicken Beyond Bouillon broth so I didn't add the no beef one but it was outstanding! I added cauli pasta like another comment suggested. I'll make this again!
Verna says
Thank you thank you!!! You really made my Day 🙂 I am thrilled you enjoyed the soup xo
Corinna says
My favorite soup to make, and my non vegan partner always requests me to make it! The recipe is perfect, no alterations needed and I don't suggest omitting anything either. It's literally perfect 👌
Verna says
Oh wow! thank you so much for the wonderful review I am thrilled you're all enjoying it 🙂
Rachel says
Delicious! it was super hearty and the broth was rich and garlicy
Verna says
Thank you so much!
Lance says
This is a fantastic soup! 5 stars!
Verna says
What a nice compliment, thank you so much I am thrilled you enjoyed it!
Honey Bee says
So fab! This is one of my family's favorites, along with the faux cheese ball.
Verna says
Thank you so much! That makes me so happy, thrilled you are all enjoying the soup 🙂
Honey Bee says
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!
Verna says
Thrilled you all enjoyed it! Really appreciate your feedback
JT says
Well now I know how to get my kids to eat kale! Truly exceptional soup
Verna says
Haha awesome and thank you!
Jess says
This is one incredible soup recipe! Wow!
Verna says
thank you so much!
Lori says
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!
Verna says
Thanks Lori!! So happy you enjoyed it! I do that too when I'm cooking haha- Love the pasta idea!
Neagan says
So simple to make and the flavour is amazing! Best vegan soup!
Verna says
Thank you! really appreciate your feedback Neagan
Breanna says
So simply to make and the flavour is amazing! A weekly favourite!
Verna says
thanks so much!
Greta B says
Made this last night holy moly was it ever good! New family favourite for sure thank you!
Verna says
Oh wonderful! thrilled you enjoyed it
Lynn says
This is such a simple tasty soup!
Verna says
Glad you enjoyed it Lynn!