Zuppa Toscana, meaning “Tuscan soup”, is a well-balanced soup full of hearty potatoes, flavorful plant-based sausage and vibrant greens. This Vegan Zuppa Toscana is just as delicious as the original, even though its meat and dairy free!
I created this Vegan Zuppa Toscana recipe without even realizing it was a vegan version of the well-loved zuppa toscana from Olive Garden. We love Beyond Meat Vegan Sausages and one day I added them to a simple potato soup with white beans and kale. After drizzling some cashew cream in at the end, this vegan zuppa toscana was born. We love to pair this hearty soup with fresh Italian bread or toasted vegan sourdough bread topped with olive oil, garlic and salt. If I was serving this soup to friends, I would also make a side vegan caesar salad for a delicious, balanced and hearty meal![feast_advanced_jump_to]
Hey there, food lovers! If you’re on the hunt for a hearty, soul-warming dish that’s meat-free but still packs a punch, lemme introduce ya to Vegetarian Zuppa Toscana. This ain’t just any soup—it’s a creamy, dreamy bowl of goodness that’ll have you scraping the pot for every last drop. Think tender potatoes, vibrant greens, and a rich, savory broth that mimics the classic Italian-American vibe without a shred of meat. Whether you’re a full-on vegetarian or just wanna cut back on the carnivore life, this recipe’s gonna be your new go-to. So, grab a spoon, and let’s dive into what makes this dish so dang special!
What Is Vegetarian Zuppa Toscana, Anyway?
Alright, let’s break it down real simple. Zuppa Toscana translates to “Tuscan soup,” and it’s a popular dish you might’ve tried at a certain chain restaurant famous for endless breadsticks. The traditional version is loaded with sausage, potatoes, kale, and a creamy base. But us folks at the veggie table ain’t about to miss out! Vegetarian Zuppa Toscana swaps out the meat for plant-based sausage or other protein goodies, keeping all the flavor and comfort but makin’ it kinder to your health and the planet.
Why’s it so loved? It’s that perfect mix of rich and hearty with a lil’ bit of freshness from the greens Plus, it’s a one-pot wonder—easy to whip up, minimal cleanup. I’ve made this for family dinners and holiday gatherings, and even the meat-lovers in my crew couldn’t tell the difference They just kept slurpin’ and askin’ for more!
Why Go Veggie with Zuppa Toscana?
Before we get to the nitty-gritty of cookin’, let’s chat about why you’d wanna try this vegetarian spin. Here’s a few reasons straight from my heart:
- Health Kick: Ditchin’ the meat cuts down on cholesterol and heavy fats. You get a lighter meal that still fills ya up.
- Flavor, Not Sacrifice: Plant-based sausages these days are legit—they’ve got spices and kick that rival the real deal.
- Earth-Friendly: Less meat means a smaller carbon footprint. We’re doin’ a lil’ somethin’ for Mother Nature while chowin’ down.
- Versatility: You can tweak this soup to fit vegan diets, gluten-free needs, or just whatever’s in your pantry.
I remember the first time I made this for a potluck—folks were shocked it wasn’t the “real” thing That’s when I knew this recipe was a keeper!
Let’s Cook: My Go-To Vegetarian Zuppa Toscana Recipe
Now, let’s get to the good stuff—makin’ this soup! I’ve perfected this over countless chilly nights, and I’m sharin’ the deets with you. This recipe serves about 4-6 peeps, dependin’ on how hungry y’all are It’s straightforward, even if you’re a kitchen newbie Here’s what you’ll need and how to whip it up.
Ingredients
I’ve put this in a handy table so you can screenshot it or jot it down for your grocery run. These are the basics, but don’t worry, I’ll toss in substitution ideas later.
Ingredient | Amount | Notes |
---|---|---|
Olive oil | 2-3 tablespoons | Extra virgin if ya got it, for flavor. |
Plant-based Italian sausage | 7-8 oz or 3-4 links | Brands like Beyond or Lightlife work great. |
Yellow onion | 1 medium, diced | Adds that sweet base flavor. |
Garlic | 3-6 cloves, minced | More if you’re a garlic freak like me! |
Yukon gold potatoes | 2-2.5 lbs, sliced thin or diced | Holds shape well; no need to peel. |
Vegetable broth | 6-7 cups | Or water if you’re in a pinch. |
White wine | 1/4-1/3 cup | Optional, but adds a fancy depth. |
Dried Italian herbs | 2 teaspoons | Or fresh thyme if you’re feelin’ bougie. |
Red chili flakes | 1 pinch or to taste | For a lil’ heat; skip if you’re spice-shy. |
Kale | 3-4 cups, chopped | Baby kale or Lacinato works; spinach too. |
Cashew cream (or store-bought cream) | 1-2 cups | See below for how to make cashew cream. |
Nutritional yeast | 2 tablespoons | Optional, for a cheesy, umami vibe. |
Salt & pepper | To taste | Season as you go, don’t be shy. |
Cashew Cream Quick How-To: If you’re goin’ dairy-free, blend 1 cup raw cashews with 1 cup water ‘til silky smooth. Soak the cashews in hot water for 20 mins first if your blender ain’t super powerful. Boom, yummo cream without the dairy drama!
Step-by-Step Instructions
Here’s the play-by-play to get this soup on your table in about an hour. I’m keepin’ it real with tips I’ve learned from messin’ up a batch or two.
- Prep Your Stuff: Dice that onion, mince the garlic, slice or dice them potatoes (thin slices cook faster), and chop your kale. Keep things ready so you ain’t scramblin’ later.
- Brown the Sausage: Heat olive oil in a big pot or Dutch oven over medium heat. Toss in the plant-based sausage (crumble it if it’s not already). Cook ‘til golden brown, about 10-15 mins. Here’s a pro tip—pull it out and set it aside after browning. If ya leave it in too long with the broth, it gets soggy. We want crispy bits!
- Sauté the Aromatics: In the same pot with the sausage drippins’, add the diced onion and a pinch of chili flakes. Cook ‘til the onion’s soft and see-through, about 5 mins. Throw in garlic and Italian herbs, stir for a minute ‘til it smells like heaven.
- Deglaze with Wine: Pour in the white wine (if usin’) and scrape up all them tasty brown bits stuck to the pot bottom. Let it cook down a couple mins ‘til mostly gone. No wine? Just skip to the next step, no biggie.
- Simmer the Base: Add the potatoes and veggie broth. Season with a lil’ salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook ‘til potatoes are fork-tender, about 20-25 mins for diced, less if sliced thin. Don’t overcook ‘em into mush—check after 15 mins.
- Add Cream & Greens: Turn heat to low. Stir in your cashew cream (or whatever creamy stuff you’re usin’). Toss in the kale and let it wilt, just 2-3 mins. Baby kale or spinach wilts faster, so keep an eye out.
- Finish with Sausage: Mix that crispy sausage back in right before servin’. Taste and tweak with more salt, pepper, or chili flakes if ya want a kick.
- Serve Hot: Ladle into bowls, maybe crack some black pepper on top for looks. Pair with crusty bread for dippin’—trust me, you’ll wanna soak up every drop!
Tips to Make It Your Own
I’ve made this soup a gazillion times, and it’s super easy to switch things up dependin’ on your vibe or what’s in your fridge. Here’s some ideas to play around with:
- Green Swap: Not a kale fan? Use baby spinach for a milder taste—it wilts in like a minute. Swiss chard or collard greens work too, just cook ‘em a tad longer since they’re tougher.
- Protein Play: If plant-based sausage ain’t your jam, try white beans like cannellini for a more classic Tuscan feel. Sautéed mushrooms also bring a meaty texture without the meat.
- Cream Options: No time for cashew cream? Grab a store-bought dairy-free half-and-half. If you’re not vegan, regular half-and-half or a mix of milk and cream does the trick. Start with less if you’re unsure—ya can always add more.
- Spice It Up: I sometimes toss in extra chili flakes or even a dash of smoked paprika for a smoky edge. If spice ain’t your thing, skip it altogether.
- Thicker Soup: Want it more stew-like? Mash a few potatoes into the broth before adding greens, or blend a small portion with an immersion blender. Adds body without extra stuff.
One time, I didn’t have kale and used broccoli florets instead. Wasn’t quite the same, but still pretty darn tasty! Experiment, y’all—cooking’s supposed to be fun.
Why This Soup’s a Healthier Choice
Let’s chat real quick about why this vegetarian version rocks for your bod. Traditional recipes are loaded with heavy sausage and cream, which can weigh ya down. By goin’ plant-based, you’re cuttin’ out a lotta saturated fat and cholesterol. Potatoes give ya carbs for energy, kale brings vitamins like A and C, and using somethin’ like cashew cream keeps it light without losin’ that lush texture. I always feel good after eatin’ this—not sluggish like with some creamy soups.
Plus, if you’re watchin’ calories, you can mix in some cauliflower with the potatoes to lower the carb load. It’s still comfort food, just with a smarter twist.
Pairing Ideas for the Perfect Meal
This soup is a meal on its own, but I love jazzin’ it up with sides. Here’s what I usually pair it with for a full-on feast:
- Crusty Bread: A must for dippin’. Focaccia or ciabatta soaks up the broth like a dream.
- Garlic Knots: If you’ve got time, whip up some garlicky rolls. The flavor combo is outta this world.
- Simple Salad: A lil’ green salad with a tangy vinaigrette cuts through the richness of the soup.
- Bruschetta: Toasted bread with tomato toppin’ adds a fresh, Italian touch to the table.
Last winter, I served this with homemade biscuits, and my crew went wild. It’s all about balancin’ the hearty with somethin’ light or crunchy on the side.
Storing & Reheating Like a Pro
Made too much? No prob! This soup keeps awesome in the fridge for up to 5 days. Just store it in an airtight container. If you’re freezin’ it, here’s a lil trick I learned—don’t freeze the sausage part if ya can help it. Reheat the soup base, then brown fresh plant-based sausage to toss in. Keeps the texture on point. Also, if it’s dairy-free, it freezes better than with regular cream, which can get grainy.
When reheatin’, do it on the stove over low heat, stirrin’ now and then. Add a splash of broth or water if it’s thickened up too much in the fridge. I’ve had leftovers taste even better after a day or two—the flavors just meld together like magic.
Common Hiccups & How to Fix ‘Em
Even I’ve goofed this up before, so here’s some quick fixes for when things go sideways:
- Potatoes Too Mushy: Overcooked ‘em? Next time, check earlier and keep heat low once they’re close. For now, lean into it—call it a “rustic” texture!
- Soup Too Thin: Simmer longer with the lid off to reduce it, or mash a few potatoes into the broth for thickness.
- Not Creamy Enough: Add more cream or blend a bit of the soup. A tablespoon of tapioca mixed with your cream can thicken it up too.
- Greens Overcooked: Add kale or spinach at the very end, just ‘til wilted. If they’re slimy, fish ‘em out and toss fresh ones in for a quick wilt before servin’.
A Lil’ Story from My Kitchen
I gotta share this—first time I made vegetarian Zuppa Toscana, I was skeptical. Could it really match the restaurant version I used to crave? I whipped it up on a rainy evening, usin’ a plant-based sausage I’d never tried before. Man, when that aroma hit, I knew I was onto somethin’. My partner, who’s a total meat-and-potatoes guy, took one sip and was like, “Babe, this is better than the real thing!” We’ve been hooked ever since, makin’ it every time the weather turns cold or we just need a hug in a bowl.
Variations for Every Diet
This soup’s a chameleon—it adapts to whatever you need. Here’s a few spins I’ve tried or heard folks rave about:
- Vegan Vibes: Use vegan wine (check the label, some ain’t), and stick with cashew cream or a dairy-free half-and-half. No cheese toppin’, obviously.
- Gluten-Free: Double-check your plant-based sausage—most are fine, but some got wheat. Otherwise, this recipe’s naturally gluten-free.
- Low-Carb Twist: Swap half the potatoes for cauliflower florets. Won’t be exact, but still cozy and fillin’.
- Extra Fancy: Add a dollop of basil pesto on top when servin’. Sounds weird, tastes amazin’—trust me on this.
I once made a batch with gnocchi instead of potatoes for a friend’s birthday. It was like a whole new dish, super decadent. Play with it, see what sparks joy in your kitchen!
Final Thoughts on Vegetarian Zuppa Toscana
If you’ve made it this far, props to ya for stickin’ with me! Vegetarian Zuppa Toscana ain’t just a recipe—it’s a vibe, a way to bring comfort to your table without compromisin’ on health or flavor. I’ve poured my heart into sharin’ every tip and trick I’ve picked up, ‘cause I believe everyone deserves a bowl of this goodness. Whether you’re cookin’ for a crowd or just treatin’ yourself on a quiet night, this soup delivers.
So, what’re ya waitin’ for? Hit up the store, grab them ingredients, and let’s get cookin’. Drop a comment if ya try it or got a wild twist to share—I’m all ears for new ideas. Here’s to warm bellies and happy hearts, y’all!
How to Make Vegan Zuppa Toscana
Step 1: In a large pot, cook the vegan sausage, onion and garlic in a little bit of olive oil until browned. Cut up the sausages before cooking them or break them up with a spoon as they cook. Drain any excess oil if necessary.
Step 2: Once the onion has softened, sprinkle over the flour and spices and stir so that the sausage gets coated in the flour. Allow the flour to cook for a couple minutes, before slowly adding in the broth and potatoes. Bring the soup to a simmer and allow the potatoes to cook until fork tender, about 10-15 minutes.
Step 3: Stir in the white beans and kale and allow them to warm through, about 5-10 minutes.
Step 4: While the soup simmers, blend the cashews and water until smooth and then add this “cream” into the soup.
Hint: Cut the potatoes into uniform pieces so that they cook evenly.
This soup lasts for a few days in the fridge in an airtight container. It makes for great leftovers so make a double batch if you want!
The cashew cream will thicken as the soup chills, so you may need to add a splash of water to the soup as it reheats. However, my usually looses up as it reheats.
- Once the sausages have browned, drain off any excess oil. When I forget to do this, this soup is a lot more greasy than I would like and little beads of oil form at the top of my soup as Im eating.
Zuppa Toscana means “tuscan soup” in Italian. Olive Garden has made this sausage, potato and bean soup famous even though a classic tuscan soup contains some different ingredients, such as zucchini, carrots, celery and panchetta.
Yes, Italians eat Zuppa Toscana. However, their Tuscan soup is usually a slightly spicy vegetable soup, while Olive Garden has turned it into a creamy, sausage-based soup.
The Zuppa Toscana soup from Olive Garden is not vegan. It contains sausage and cream, both of which are animal based products. However, you can make a vegan Zuppa Toscana by using plant-based sausages and homemade cashew cream.
Why This Recipe Works!
- Choosing a vegan sausage that you love gives this soup so much depth of flavor right from the start. By browning the sausage, youll get a lot of rich, flavor-packed fond in which you can then sauté your onions and garlic in, resulting in layers upon layers of flavor!
- This is a one-pot meal that is well-balanced, meaning it contains protein, carbs, fat and veggies all in one pot. Its a mamas dream come true!
- When I dont have a lot of time I love to use store-bought conveniences, making this Vegan Zuppa Toscana that much easier to prepare. However, if you want to go the extra mile, you can take the extra time to use homemade vegan sausage, cook your beans from scratch and use homemade veggie broth.
- Vegan Sausage – Its so important to use a vegan sausage brand that you love on its own. We love making this Zuppa Toscana with Beyond Vegan Sausages as they are packed with flavor, which permeates into the rest of the soup.
- Flour – Youll need some flour to mix into the fat from the sausage to create a roux. The roux and the cashew cream will create a delicious, rich and creamy soup base.
- Potatoes – White or yellow potatoes are my favorite kind of potatoes to use in this soup, but feel free to use whatever you have on hand.
- White Beans – I love to use cannellini beans in this soup, but any creamy, light colored bean would work well.
- Cashews – Traditional Zuppa Toscana calls for heavy cream, but for this vegan Zuppa Toscana, well be making homemade cashew cream. To make cashew cream, youll simply blend cashews with water until a thick, smooth cream forms. Then youll use this in your soup!
- Kale – I love kale in this recipe, but any hearty green vegetable should work.
- Vegetable Broth – For an even more meaty flavor without the meat, you can use a plant-based broth that is flavored like meat, such as Not Beef or Not Chickn.
See recipe card for full list of ingredients and quantities.
While we love Beyond Meat Sausages, you whatever sausage you have on hand and enjoy.
To make this Vegan Zuppa Toscana gluten-free, use gluten-free all purpose flour and make sure that the plant-based sausages youre using are gluten-free as well.
If you dont have cashews on hand, you can look for a plant-based cooking creamer at your local grocery store. You can also use unsweetend soy milk. Oat or almond could also work, but I find they have a naturally sweeter taste, even when no sugar has been added.
Vegan Zuppa Toscana Recipe | OLIVE GARDEN STYLE SOUP!
FAQ
Is Zuppa toscana vegan?
Replicating the richness of the classic in this vegan Olive Garden copycat Zuppa Toscana was surprisingly easy. With vegan-friendly alternatives, like vegan sausage, vegan heavy cream, and plant-based chicken broth, the textures and flavors came together beautifully. You may not even notice it’s vegan! What is Zuppa Toscana?
Is Olive Garden Zuppa toscana soup vegan?
This luscious and creamy Vegan Zuppa Toscana recipe is even better than Olive Garden! It’s 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, then you know how addicting it can be.
What is Zuppa toscana?
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’s a popular menu item at the Italian-American restaurant chain, Olive Garden. Vegan sausage – Impossible Spicy Sausage in a tube is my go-to for this recipe.
How do you make a Zuppa toscana soup?
Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top. To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms.
How do you make Zuppa toscana plant based?
To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor. Set your Instant Pot to the high sauté setting.
Can you use leftover Zuppa toscana?
Copycat Zuppa Toscana tastes best when it’s made with vegan sausage but you don’t have to use it if you don’t want to. Instead, you can use diced mushrooms, tempeh sausage, leftover seitan meat, lentils, or chickpeas. How long does it last? Leftover Zuppa Toscana will keep well for up to 5 days in the fridge.