This delicious and creamy vegan Zuppa Toscana recipe is even better than Olive Garden! This is a rich and comforting soup made with vegan sausage, vegan cream, garlic, kale and potatoes.
If you’ve ever had Olive Garden’s Zuppa Toscana Soup, you know how addictive it can be. Or, if you’ve heard of the infamous menu item but never tried it, now’s your chance! My Vegan Zuppa Toscana recipe is just as irresistible as the classics, with all the rich and creamy qualities you desire.
It was surprisingly easy to replicate the richness of the classic in this vegan Olive Garden copycat Zuppa Toscana. With vegetarian-friendly options, such as vegan sausage, vegan heavy cream and plant-based chicken broth, the textures and flavors came together beautifully. You might not even notice it’s vegan!
What is Tuscan Soup?
Zuppa Toscana, meaning “Tuscan soup” in Italian, is a creamy soup traditionally made with Italian sausage, heavy cream, chicken broth, kale, potatoes, and bacon. It is a popular menu item at the Italian-American restaurant chain, Olive Garden.
Required components (including substitutions)
- Vegan Sausage – Impossibly Spicy Sausage in a Tube This recipe is my go-to recipe. Like my Vegan Meatballs and Vegan Sausage Rolls, the impossible meat gives this soup a meaty and hearty flavor that’s just like real sausage. However, if you can’t find Impossible Sausage, use tempeh sausage (sautéed first) or any delicious store-bought vegan sausage (crushed or finely chopped) that’s available.
- yellow onion
- garlic
- Vegan Chicken Broth – I did not use chicken broth paste mixed with water. Vegetable broth also works.
- Russet potatoes – White, starchy potatoes are best because they naturally thicken soups and become deliciously soft. Yukon Gold potatoes can be used as an alternative.
- in time – This is the traditional choice but spinach can be used instead.
- Crushed red chili flakes – A pinch of these spicy chili flakes adds a touch of heat commonly found in Italian sausages.
- Vegan heavy cream – You have a few options here. I tested the recipe and had great results using a homemade vegan heavy cream substitute, a can of full fat coconut milk or cream, and country crock plant cream. For a less rich alternative, use unsweetened soy, cashew, or almond milk.
- Salt and pepper
- Vegan Parmesan Cheese – This can be used as an optional cheesy topping, either homemade or I really like the Violife brand. Also, top with sliced ​​tofu bacon or tempeh bacon, extra chili flakes, or shredded vegan mozzarella.
How to Make Vegan Zuppa Toscana
Find the full recipe with measurements below on the recipe card.
Start by sauteing vegan sausage and onion in a large soup pot. Cook until the sausage is lightly browned and the onion is translucent.
Next, add the garlic and cook for 1 minute.
Add broth, potatoes, kale and red pepper flakes to your pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover until the potatoes are soft.
To finish the soup, stir in the vegan heavy cream and cook for a few more minutes. Give it a taste and adjust salt and pepper as needed.
Ladle soup into bowls, top with vegan parmesan cheese and/or vegan bacon and enjoy!
Frequently Asked Questions
Copycat Zuppa Toscana is best made with vegan sausage but you don’t have to if you don’t want to. Instead, you can use diced mushrooms, tempeh sausage, leftover seitan meat, lentils or chickpeas.
Leftover Zuppa Toscana will keep well in the refrigerator for up to 5 days. Store it in individual containers in the fridge to maintain freshness.
Yes, it freezes well for about 2 months. Thaw leftovers in the fridge before reheating in the oven or microwave for about 1 minute.
Want more creamy vegan soups?
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In a large soup pot, cook the vegan sausage mince and onion mince over medium heat until the sausage is lightly browned and the onion is translucent.
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Add garlic and cook until fragrant, about 1 minute.
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Add broth, potatoes, kale and red pepper flakes. Bring to a boil, then reduce heat and simmer, covered, for 14 minutes or until potatoes are tender.
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Stir in the vegan heavy cream and cook for a few minutes. taste; Add more salt and pepper as desired.
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Serve with optional vegan parmesan cheese. Enjoy!
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You can also use tempeh sausage crumble – just cook in the pan, then add the onion and continue with the recipe. Any tasty vegan sausage will work, just finely chopped or finely ground.
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I used full fat coconut milk/cream as well as country crock plant cream. Cashew cream also works well. Use unsweetened soy/cashew/almond milk for a less rich alternative.
- I prefer bouillon no chicken paste mixed with water for broth.
Worship: 18 servings | Calories: 196kcal | Sugars: 20g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fat: 1g | Trans fats: 0.02g | Sodium: 821mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2842IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 4mg