Vegan Zuppa Toscana Recipe

This post may contain affiliate links. Read our disclosure policy.

Best Vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, one pot, easy to make, loaded with good for you Lacinato kale and comforting potatoes. One of the most delicious homemade soups you’ll ever make with a WFPB fat free option included.

Vegan Zuppa Toscana

I know we just stepped into summer, but soup is always present around here no matter the season. So I figured I might as well go ahead and share my healthy version of Vegan Zuppa Toscana with you already. I have a feeling you’ll also be enjoying it all year long as we do.

Think of it as a fancy pure vegetarian copycat recipe of the famous Olive Garden soup but with a healthy twist, including an oil free whole foods plant based option. We all know that everything is better when it’s homemade and even better when it’s also cruelty free.

Better than the Olive Garden Zuppa Toscana

  • This recipe features the incredible plant based Italian sausage from Beyond Meat. It’s pan seared in a little drizzle of olive oil the added back into the luscious soup made super creamy with a quick homemade cashew cream.
  • I’m a huge fan of the simple things in life so a large enameled cast iron pot is all I need to make my kitchen go around. This soup however can also be made in the slow cooker, crock pot or Instant pot if you prefer to go that route. 

Make it Without the Sausage – WFPB Recipe

To make this soup as healthy as can be and fully whole foods plant based compliant, all you need to do is replace the olive oil with a splash of veggie stock and the sausage with your favorite mushrooms.

Think oyster or chanterelles, hen of the woods, shiitakes or simple button mushrooms will work too. For that authentic flavor that usually comes from the sausage seasonings just add a pinch of ground fennel and smoked paprika to your soup, works like magic!

Homemade Vegan Zuppa Toscana with Potatoes, Sausage and Kale.

What is Zuppa Toscana Anyway?

  • Technically the translation really means “Tuscan Soup”. The traditional recipe usually involves a mix of tomatoes, cannellini beans, carrots, celery and bread, in essence a Ribollita.  For an authentic Italian recipe try my Tuscan White Bean Kale Soup and Italian Pappa al Poomodoro also known as Tuscan bread soup.
  • The North American version made popular by the Olive Garden restaurant is made with Italian sausage seasoned with fennel, (use a cruelty free sausage like Beyond Meat), red chili flakes, onion, garlic, potatoes, kale and cream (make the dairy free  cream recipe below or use a store bought kind alternative).
the Best Vegan Zuppa Toscana with Italian Sausage, Potatoes and Kale.

About the Potatoes

You can use any potato you have on hand, the buttery Yukon gold potatoes would be the best choice as they don’t fall apart during cooking and give the soup a nice rustic texture.

The Kale

Tuscan Lacinato kale is my go to here, however any kale will do really. Make sure to strip the leaves and discard the tough stems before adding it o the soup. Of course if you aren’t a fan of kale at all feel free to use baby spinach, chard or even small broccoli florets instead.

The Cream

I made a rich thick cream using quick soaked raw cashews and water. You could opt for store bought dairy free cream or full fat coconut, almond or cashew milk instead. If you prefer your soup on the thicker side just blend one tablespoon of tapioca into the plant milk of your choosing before adding it to the soup.


Bowl of Vegan Zuppa Toscana with Potatoes, Sausage and Kale.



  • Is there a substitute for white wine?  You can just use a splash of veggie stock instead.
  • Will  my soup taste like coconut If I use coconut milk? Yes, doesn’t matter what anyone says, coconut milk has a rich flavor and it will affect the taste. Just use the cashew cream recipe below instead, it’s super creamy and easy to make in your blender.
  • How long does the Zuppa last? You can store any leftovers in the refrigerator up to 5 days or freeze in lidded containers up to 3 months.
  • Love potatoes? Make sure to try this potato pizza, paprika potatoes , dill potato salad, potato mushroom soup + our divine scalloped potatoes.
How to Make Vegan Zuppa Toscana with Potatoes, Sausage and Kale.


How to Make the Best Vegan Zuppa Toscana


P.S. If you make this recipe please report back with a comment rating below!

Vegan Zuppa Toscana
4.99 from 67 votes

Vegan Zuppa Toscana Recipe

Easy vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, loaded with good for you Lacinato kale and comforting potatoes. One of the best homemade soups you’ll ever make with a WFPB fat free version option included.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes


  • Cast Iron Pot
  • Instant Pot


  • 3 links Beyond Meat Italian Sausage sliced (or 24 oz mushrooms)
  • 2 lb golden potatoes sliced into 1/4 inch slices
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 7 cups vegetable stock
  • 1/3 cup dry white wine or more stock
  • 1 tsp olive oil optional
  • 5 sprigs thyme
  • 1 leaf bay
  • 1 tsp red chili flakes or to taste
  • 1 tsp smoked paprika
  • 2 tbsp nutritional yeast
  • 4 cups Lacinato kale chopped (sub with spinach or broccoli)
  • 1 pinch ground fennel OPTIONAL
  • sea salt to taste

Cashew Cream


Make the Cashew Cream:

  • Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).
    1 cup raw cashews, 1 cup filtered water, 1/2 tbsp tapioca

Make the Soup:

  • Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
    3 links Beyond Meat Italian Sausage, 1 tsp olive oil
  • Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine. Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.
    1 yellow onion, 6 cloves garlic, 1 tsp red chili flakes, 1 pinch ground fennel, 1/3 cup dry white wine
  • Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.
    2 lb golden potatoes, 7 cups vegetable stock, 5 sprigs thyme, 1 leaf bay, 1 tsp smoked paprika, 2 tbsp nutritional yeast
  • A couple of minutes before the potatoes are ready add the chopped kale. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is creamy.
    4 cups Lacinato kale
  • Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.
    3 links Beyond Meat Italian Sausage

WFPB Method

  • 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.

Instant Pot Method

  • Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.
  • Stir in the garlic, bay leaf, thyme and smoked paprika.
  • Add the sliced potatoes, veggie stock and nutritional yeast.
  • Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.
  • Meanwhile prepare the cashew cream then add it to the soup together with the kale. Cook one or two minutes until the kale has wilted.
  • Adjusting seasonings to taste with sea salt and black pepper and serve.



  • Low Calorie Option - To make this soup lower in calorie you can use a mix of golden potatoes and cauliflower florets.
  • Thicker - If you prefer your soup thicker make sure to mix 1 tablespoon of tapioca with the cashew cream or whatever plant based milk you decide to use here.


Calories: 334kcal | Carbohydrates: 35g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 995mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 37.7mg | Calcium: 96mg | Iron: 16.5mg
Course: Soup
Cuisine: Italian
Keyword: plant based, potato soup, vegan,, zuppa toscana
Servings: 6 people
Calories: 334kcal
Author: Florentina


Similar Posts


  1. The best soup I’ve ever had and I made it myself. Might want to add more salt at the end if you are used to a saltier diet but really you won’t even want to share with your kids and it packs so much kale in it I feel great about eating it. ⭐️⭐️⭐️⭐️⭐️

    1. Hi Florentina!

      I’m planning on making this soup tonight. I don’t have cashews but I do have “extra creamy” oat milk that I will be using. My question is, how much cream does 1 cup cashews/1 cup water makes? I don’t know how much oat milk is equivalent. Sure, I could add “to taste”, but I’m curious to know what the measurement would be. Thanks in advance! I’m super excited about this recipe!!!

      1. I would say start with 1 cup and work your way up from there up to 2 cups. Cashew cream is thicker and richer than oat milk but that would also work especially with the “extra creamy” one you got. Enjoy!

        1. Dear Florentina, thank you, so much, for creating and sharing the recipe for vegan zuppa toscana. It is the BEST vegan soup I’ve ever had. That’s saying a lot, because I was in a gourmet soup group for 27 years!

          My question is this: do you have other favorite vegan soups that you personally make and recommend?
          If so, please let me know what they are.
          Bon appetit!
          Sandy Baker in Rochester, NY

          1. Dear Sandy! Your have just made my day, this makes me so incredibly happy and overjoyed that you enjoyed the soup so much. This is also one of my most favorites but I have a few more I keep on rotation, like this Broccoli Potato Soup ( ) + White Bean Soup ( ). I love all the soups I have posted here, it depends what mood your taste buds are in hehe:

          1. Hey Melany, coconut cream has a strong coconut flavor so I’d do coconut milk if must, but also it’s a nut…You could also make dairy free cream from sunflower seeds although not quite as rich and creamy imho…Let me know how it goes! ~ Florentina

    2. This soup was fabulous. We had a can of coconut milk in the fridge so we used the top part of that instead of the cashew part. Then we put spinach in our individual bowls so we could have leftovers the next with fresh spinach. This is a soup I’ll do over and over, thank you!

  2. Just made this tonight, so far it’s the best recipe I’ve found for vegan Zuppa Toscana! Thank you! My boyfriend had seconds. And I love the cashew cream. It’s the perfect addition as opposed to soy milk which I’ve used before. Yummy!

    1. This makes me so happy Lisa! So glad you guys enjoyed it so much, definitely one of my most favorite and most requested recipes on the blog and in real life. ~ Florentina Xo’s

  3. This recipe was amazing! I doubled it and was able to feed 9 people generously and have leftovers. I changed it by using flaxmilk and coconut milk as the creamy substance and I added in some red lentils to thicken the soup instead of tapioca powder. I did not have any fennel so I added some caraway seeds to add a little more flavor. I used red kale since it was on sale.

    Everyone loved even the self proclaimed carnivores.

    Highly recommend!

    1. I am so excited you all loved it and so impressed you took the liberty to tweak the recipe and make it your own with the lentils and caraway. Sounds divine!

      1. We searched this recipe after making the meat version from olive garden for years. We recently went to WFPB and were excited to see this version offered! The entire family loved it, including the picky 6 yr old! Perfect for those cold, dreary days. Will be one of our go-to recipes for sure.

  4. Can you use a dairy free heavy cream instead? I found a coconut heavy cream, but just making sure you think it would still give the soup the same consistency as your homemade cream

    1. You definitely could, just know that coconut will alter the flavor. It’s still very nice bit only if you like coconut of course 🙂

    2. Delicious! I made this over The weekend and am enjoyIng the Planned leftovers during my meals for the week. I had so much I even put a quart in the freezer. Not sure how the potatoes will do but hoping for the best. Can always cream if they lose texture. Flavor is great Actually m it would make a delicious gravy! . I used sunflower seeds instead of cashews and no tapioca. Thanks for the recipe!

  5. This was delicious! I made it without tapioca and I used fresh broccoli instead of kale and added an additional tsp of crushed pepper. This is a family keeper! Thank you for this awesome recipe.

    1. Id like to make this but have a question. I never made cashew ceeam before. Why not use the liquid you drain from cashews and put back with the cashews bwfore putting it in the blender? Why use anither cup of water?

  6. This is my favorite plant based recipe to date. I am so impressed with the flavors and richness. I am completely shocked I just made this – truly. I followed it almost exactly, except subbed 1 of the sausages with mushrooms and instead of mixing the cashews with 1 cup of water, I used 1/2 cup water and 1/2 cup coconut milk. I also didnt have tyme or fennel so I just used basil and parsley but holy cow still SO good!!! Thank you, thank you, thank you! <3

    1. I’m beyond excited you loved this soup so much Brittni! Hope you’ll try more of the recipes here and find a few favorites ~ Florentina Xo’s

  7. Delicious!!! I used Ripple half and half for the cream and Not Chick’n bouillon cubes with veggie broth and water.

  8. This recipe turned out AMAZING! I posted on my Instagram and my FB cooking page. I HAD to share your recipe! Thank you so much!

  9. Hi, this looks amazing! I would like to double the amount and freeze half for another time. Any idea if it freezes well?

  10. Florentine, this soup is devine! Thank you for sharing your recipe! This is probably my favorite soup I have ever made. I could tell just from looking at the photos that this would be a tasty soup and I was right. My wife and I gobbled it down with some toasted garlic bread and ate every last drop! I used unsweetened plain almond milk mixed with tapioca flour and a few tablespoons of Tofutti sour cream to make it creamy because I didn’t feel like fussing with cashews and a blender.

    1. Woohoo, I’m so beyond happy you all loved it. Can’t beat creamy soups in November, gotta make a few more variations now ~ Florentina Xo’s

  11. This recipe is amazing. A friend of mine sent it to me back in March, and I came across it on Pinterest a few days ago. Mine wasn’t vegan (Bc men 🙄) so I swapped for chicken sausage, almond milk & turkey bacon. That touch of spice cut perfectly. I definitely want to try this vegan version, but I had to come back to let you know I tried it and really liked it. I posted a picture of it on my Instagram if you’d like to see it since I can’t add a picture here (@chefgrlyan) 🥰

    1. Hey, so happy you love it! If you use the Italian vegan sausage from Beyond Meat nobody will know the difference. I also made it for men (the Game Changer work out types) and nobody even asked if someone died for that soup haha. Also so much healthier this way, i really encourage you to try it! ~ Florentina Xo’s

  12. Made this amazing soup right after I got home from work for my Friendsgiving party for co workers. Easy and absolutely delicious. It was done in no time. I served it with warm brioche buns. Zero leftovers. That says it all. Thank you Florentina. Happy Thanksgiving.

  13. I don’t see the directions for the Crock-Pot how long would you cook it and do you just throw everything in? And in any kill right at the end?

    1. You can brown the Beyond sausage and reserve to add back in before serving. Throw everything else in the crockpot except the cream and kale and cook on slow for 5-6 hours. Add the cream and kale and cook until the kale is wilted. Add the Beyond sausage and enjoy!

  14. Very good! I used to make the meat and dairy version years ago, and forgot about it. It’s so good! I did a few tweaks, in case anyone is interested. (Originally I cooked up the 3 sausages and had them on a plate, but then my mother kept walking over and eating it saying how amazing it was… so I decided to cook up the 4th sausage) I used all 4 BB sausages, added about a half a head of cauliflower at the same time as potatoes, and used 8 cups of broth, and Trader Joe’s coconut creamer. Had to add more paprika and some cayenne.. and it turned out exactly how I like it!

  15. AMAZING RECIPE! The only changes I made were: I used russet potatoes and a rosemary/thyme blend because that’s what I had frozen. Before going vegan 3 years ago, I always ordered the Zuppa Toscana from Olive Garden… this is WAY better than I remember it tasting. Thank you so much for bringing this recipe to life. My omnivorous husband and mother-in-law loved it. Next to taste test is my mom. I’m 100% sure she will love it. And I will definitely be making this again!!

      1. Update: My mom loves the soup!! She asked me for the recipe so she could make it for her and my dad. AMAZING RECIPE! I will be sharing this with everyone!

        1. That’s so wonderful Bianca! Thanks for reporting back, hope you’ll find many more recipes you’ll love here. Happy New Year! ~ Florentina Xo’s

  16. I have not made this yet. I am so excited to find this recipe. My husband and I are on a low fat new lifestyle. Can’t wait to try this. Thank you.

  17. I loved making this recipe so much that I dream about making it again 🤤 so delicious. Easy to make and has common ingredients. I subbed the cashew cream for coconut milk (from the can) with good results to make it a little cheaper. I am making this again tonight!

  18. I LOVE this recipe but was wondering if it holds up ok with the cashew cream if I make it a day or two prior ? I’m having a party and don’t have time to make it that day. Thoughts? Didn’t want it to “break” so to speak.

    1. Yes it does since there is no dairy at all the consistency stays the same, you could even freeze it for later if you wanted to. Enjoy!

  19. Thanks for sharing this wonderful recipe, Florentina!
    My whole family loved it, and I can’t wait to make it again.
    The only change was that I slightly reduce the amount of potatoes and added 2 large sliced carrots for additional veggies.

  20. This soup is absolutely amazing! I know it might sound like too much…but, this is the best soup I’ve ever tasted! Thank you so much for developing this five start recipe!

  21. This soup is amazing! I followed the directions exactly. Don’t leave out the crushed fennel seeds-they make a difference. Phenomenal!

  22. So happy I kept searching and found your recipe. I had to use a less delicious vegan Italian sausage, but my omnivore spouse still loved it. It was, as others have proclaimed, so like the Olive Garden soup we loved. I was sceptical of the cashew cream, but it worked very well! My instant pot never came to pressure….my husband saw that I’d forgotten the seal!!! Even so, it was delicious with sourdough bread. Can’t wait to get the Beyond meat sausage and make again in the future. I’ve had their sausage on pizza and it is divine….even though I don’t usually like meat substitutes. Can’t wait to try more of your WFPB recipes.

  23. Made this with a vegan Cesar salad and both turned out amazing! I added mushrooms with red pepper flakes, fennel, paprika and a dash of amino acids for the sausage effect and added coconut cream, purple kale, and fresh parsley on top. Thank you for sharing this, it’s delicious!

  24. Omg!!! This is seriously one of the best recipes I’ve made in my entire life!!!! It’s a really delicious meal that is full of flavor and texture and simply mouth watering!!! A really impressive meal to make and show off! Thank you so much!

  25. This is the best soup EVER!! My family is not vegan however, they are now!! 🙂 They had no idea I used meatless Crumbles instead of sausage!! I also used Veg. Broth. and no potatoes..I used cauliflower and I don’t like kale so I used spinach and I did try the cashew cream as I usually use heavy cream…wow it was Delicious!!! Thank you!!!!

  26. Absolutely delicious! Added the tapioca, gave the soup a nice richness! Very hearty soup, felt very satisfied! Can’t wait to share with friends!

  27. Soooo delicious! Only downside is that the beyond meat sausage doesn’t hold up well in the soup for leftovers. They become this weird soggy grain-y consistency that lack flavor after it’s been in the fridge for a night. I’d recommend to store any leftover sausage separately and then add to each portion once you’re ready to eat it.

  28. THANK YOU! so much for sharing this fabulous recipe! This was perfect and I would not have changed a thing! xoxo

  29. So Delicious!!! Made this evening and it was a hit! Will definitely be in our weekly rotation!! Thank you for such a delicious vegan recipe!!

  30. Wow, this is a great recipe. I’ve made a lot of Zuppa Toscana recipes and this is hands down the best! Awesome. So rich and creamy. I didn’t have white wine but don’t think it was missed. Also used field roast sausage.

  31. This is my very favorite go-to soup recipe! I love the small changes you’ve made to the recipe since originally posting. Fennel seeds are an excellent addition to the flavor profile and cashew cream can’t be beat for thickening. Thank you, Florentina, for all of your delicious recipes. I am constantly looking for tasty recipes and when I’m looking for soup, you always come through. You’re my Vegan soup hero!

    1. awww thanks so much Kimberly, you sure brightened up my day and doing the happy dance. Thank you ~ Florentina Xo’s

  32. OMG! This is so good!! I practically overdose on it when I make it, lol! Thanks so much for coming up with this absolutely delicious recipe. As I eat it, I just keep saying mmmmm this is so good!

  33. I made this soup during the morning and rewarded it later for supper. It reheated well and was so yummy. I substituted spinach from my garden for the kale and Field Crest Italian sausage and omitted the red pepper flakes knowing that the sausage is spicy. It turned out well. The recipe is easy to alter if you need to reduce the quantity as I did. Thank you for another amazing recipe.

  34. OMG!!! THIS WAS THE BEST ZUPPA TOSCANA EVER! Thank you so much for this recipe! Will be attempting many more from your site! Thank you!!!

  35. This soup is absolutely amazing, I just made it for the third time and it just gets better. This time I made a double batch because my wife and I get two meals out of one batch and it’s never enough. I seriously could eat this soup everyday, so good.

    1. Your comment totally made my day. Thanks for reporting back, hope you’ll try more of our favorite recipes on the blog 🙂

  36. Oh. My. Gosh! This is the best soup I’ve ever tasted. Period. Seriously, my husband and I were in heaven eating this. Picky older teen actually finished his food for the first time. Followed recipe exactly using broccoli instead of kale as that’s what was in the fridge. Crazy good soup. Can’t wait for leftovers tonight! Bravo to you!!

  37. I make a lot of soup and this is one I have never tried making or eating. Looking forward to trying something new. Thanks for sharing.

  38. We absolutely loved this soup!!!!! My very picky 11 year old loved the potatoes mixed with the sausage. I just used almond milk mixed with the tapioca flour. The only thing I couldn’t find is how much almond milk to add? I ended up using a cup. Thank you for this delicious recipe. It warmed our hearts when the world around us is in a panic. It’s the little things. ❤️

  39. I absolutely love this recipe. I did tweak a tiny bit to suit my taste buds but not much. The best part is that my non vegan/vegetarian husband absolutely LOVES it! I had to freeze a container for myself or he would have consumed it all.

  40. My husband and I are new to Veganism, we really want to change the way we were taught to eat, at first we were so worried that the pleasure of eating delicious food would no longer exist, and we’d just have to accept it and live with it. We made this recipe tonight and all I can say is we BOTH agree this is better than Olive Garden’s!! It is sooo flavorful! Thank you so so much for sharing this wonderful recipe with us! Definitely will be a frequent go-to!!

  41. You had mentioned a fat-free option, but I did not see it. Is it hidden somewhere that I missed?

  42. Really looking forward to trying this, just one question please. Is this recipe like most other soups, where they just get tastier if you make them ahead of time and let them sit in the fridge for a few days? I’ve never used BB sausage in a soup before – does it get mushy or otherwise weird if left in liquid for a while? I’d like to make the soup for a family gathering, but preferably the day before. Thank you!

    1. Hi Barb, I suggest making the soup according to recipe the day before but reserve the pan seared sausage and add it back into the soup when serving. I like to warm it up under the broiler for a few minutes which also crisps it perfectly around the edges. Let me know how it goes! Enjoy!

  43. Absolutely loved it!!! Didn’t change a single thing other then using my preferred brand of plant based sausage. This was so delicious. Thank you so much for bringing one of my favorite soups into my vegan life.

  44. This soup is BEYOND phenomenal!!! Easy, quick, one pot deliciousness. SO creamy. All the feels of fall and warming up with this soup!

  45. The best soup I’ve ever had and my boyfriend agrees. I did use the spicy beyond links and just used 8 cups of broth instead of 7, (2 broth boxes) and it was great. I think using tapioca and only 7 cups of broth would be WAY too thick.

  46. This was so delicious!! My only substitution was that I had a TON of swiss chard from the garden, so I used that instead. I don’t ever post on websites, but this recipe was pure magic.

  47. I just made this and substituted the vegan sausage with Mushrooms & used cashews, pine nuts and sunflower seeds for the cream base! I used 4 cups of chopped fresh spinach and it is AMAZING!!!!!

  48. This was beyond *no pun intended* delicious!!! I followed the recipe exactly except I didn’t add the bay leaf or thyme since I didn’t have them on hand but oh my gosh!! Great soup! I used to love the OG version before I went plant-based, and I so happy to find this recipe! Thank you for sharing and making my holidays a little cozier with this delightful hearty soup.

  49. Florentine,
    You deserve a medal for coming up with this Delish!!!, but super simple soup! 😋
    Thnak you so very much for sharing 😊

    1. Why thank you Lili, I will definitely be walking around for the rest of 2020 with a chip on my shoulder lol. Thanks for making my day ~ Florentina Xo’s

  50. Hi Florentina,

    What a wonderful sounding recipe! I have MANY food allergies and it looks like I can make this work with my safe ingredients. I plan to make it today but was wondering: How much plant based milk can I use in place of the cashew milk in this recipe? I plan to use rice milk (as it’s the only plant milk I can safely have) and will add a little gluten free flour to thicken. Also, can I use dried thyme instead of fresh, and if so how much? I also plan to do this in my crock pot, how long do I cook it for- and low or high? Can I add the cream and meat while it slow cooks?

    Thank you for any advice and tips you can give me! I can’t wait to try this. Haven’t had this soup in years due to my food allergies!

    1. Marlena, the recipe calls for cashew cream but your nut free substitute sounds fine, I would still use the same amount of oat milk + a couple of tablespoons of flour to thicken it up. Dried thyme is also fine, go for at least 1 teaspoon or more depending on the potency of your spice jar. Have not tested this in the crockpot, it’s a relatively quick recipe so i wouldn’t bother personally.

  51. I do not make many soups at home but when I saw this recipe on Pinterest I knew I had to make it. It has been cold in NC and I wanted something warm and rich to enjoy for dinner. This was the absolute best soup that I’ve had that I made myself. I highly highly recommend making it. I made enough to freeze Individual portions for other cold days this winter. It is so good! I used broccoli instead of kale because I have never liked kale but I followed the recipe exactly and it is amazing!

  52. Oh my goodness!!! This recipe was so delicious!!! I followed everything exactly as you listed except that I didn’t have tapioca. I used about a teaspoon and a half of purple sea moss gel in place of the tapioca to make the cashew cream. This soup is soooooo good and comforting. It tastes EXACTLY like the Olive Garden Zuppa Toscana soup that I used to order back when I ate meat. Thank you!!

  53. Hi Florentina,
    I tried this recipe tonight and it was great! I just used regular beyond sausages and sautéed them with the fennel because my daughter doesn’t like anything spicy. I also used spinach in place of the kale. It turned out really good. My husband and kids really liked it!
    I will definitely be checking out more of your recipes!

  54. This is absolutely delicious!!

    Have made it several times … it’s one of my go to recipes for a quick & easy meal!

  55. This is the first time I’ve ever commented on a recipe, but this was so insanely great that I must! Honestly and truly BETTER than Olive Garden’s- and guilt-free. I was out of onions so I used three shallots…used a package of Upton Naturals Italian Seitan…(that brand in a box with the handlebar mustache dude on it) …and a little extra red pepper flakes. Manpartner and I both LOVED it. Recipes like this take every “I could never go vegan…” excuse and throw them in the trash. I’ve tried for years, been inconsistent, always gave up…but THIS time we are doing great and eating more delicious meals than ever before (every day is an adventure!) because of great cooks/cookbooks/websites like yours. THANK YOU! Anyone who follows this recipe won’t be disappointed. I can’t barely fathom right now how great this will taste tomorrow as leftovers…!!

    1. Thank you for making my day with your wonderful report. I am beyond happy and excited for you to enjoy even more vegan goodness ~ Florentina Xo’s

  56. I made this tonight. Came out very good and I decide to try the cashew cream. I usually go with coconut milk. However the cashew cream was good. Glad I tried it. I added a jalapeno to my diced onions. I like it spicy. Thank you for this great soup recipe. I love soup season.

  57. This soup is easy and fun to make, and DELICIOUS!! I used veggie crumbles that I doctored up with more smoked paprika, oregano and basil to make it sausage-y. Thank you Florentina!!

  58. This soup was phenomenal! Totally tastes like the real thing! I used colored potatoes from my garden and trader joes sausage-less italian sausages. SOO yum, ill definitely be making this one again!

  59. I picked 4 pounds of kale, collards and swiss chard yesterday from my garden and someone recommended Zuppa Toscano as a way to eat my greens. I made a big pot with 2# of greens and used 3 types of potato and some chopped portabella and roma tomatoes. I also gave it a bit more of an Asian twist with gochchujang and roasted, chopped jalapenos instead of the chili flakes. Putting the cashew cream in is a really nice touch. I served it with some homemade sliced sourdough rye baguettes and it had a wonderful flavor profile that rocked my hubby’s world. It has everything in it that he loves! Great recipe, thank you for posting…. and giving me the inspiration to make soup in the middle of a heat wave, lol.

  60. I am relatively new to homemade vegan cooking have had hits and misses this was absolutely a hit! I only had 1/4c raw cashews so I softened them,added 1c cashew milk,tbls tapioca flour blended smooth used as my cream,so delicious thank you

  61. I am learning to cook vegan. Can you suggest an alternative to the cashew cream? I have a cashew and almond allergy. Thank you!

  62. Wow, this recipe nailed it. Thank you, Florentina! I just finished a big bowl and I feel so nourished and content. I’ve been in bed sick for a couple days and had all the ingredients in my fridge to make this. I finally felt well enough tonight to do it. I added some fresh diced fennel with the onion and it was perfection. Thank you!

  63. This soup is absolutely amazing! Thank you for the recipe. I made 1/3 of a batch but kept ratios (mostly) the same. (I ALWAYS add more garlic!) I subbed gnocchi for the potatoes – added it near the end with the kale. I did skip the tapioca as I’m pretty familiar with cashew cream as a soup addition and I didn’t need it thicker. I did add the fennel as I really like the flavor of it. Finally, I used dried thyme, because that’s what I had on hand. This was very easy and fairly quick to put together. Thank you again for the recipe! 🙂

  64. We absolutely love this soup and it is on our regular rotation of meals! There are only two of us and we always have leftovers. The only problem I have had is the Beyond sausage, which we love and use in other recipes, gets mushy and very unappetizing when the soup we don’t eat the day I make it sits in the refrigerator. I’ve even cut the recipe in half. Has anyone ever had this problem? I was thinking of keeping the sausage separate and adding it as we eat it. Any suggestions?

    1. Robyn, If you are not going to serve all the soup at once then I always suggest to reserve the pan seared sausage to reheat and serve on top of the soup.

  65. I have not made this YET, but I plan on very soon probably tonight. Although I’m going to try and make the cream with sunflowers instead of cashews Boyfriend is allergic to nuts. So I will let you know how it turns out. Thank you for sharing!

  66. This soup is insanely delicious! The best soup I’ve ever made, and I’ve made lots of soup during my lifetime! I cut back the potatoes a little and threw in a can of butter beans. Didn’t have any B.M. sausages on hand so put some fennel seeds in the blender with the cashews, water, and tapioca flour. So fast, easy, and comforting. Love it! Thank you, Florentina, for your good work!

  67. I usually just puree some of the potatoes to create a creaminess and it works like a charm. No need for a nut milk if anyone’s allergic.

  68. Made this tonight for dinner using spicy Impossible bulk sausage and your cashew cream. It’s absolutely delicious!

  69. Hello Florentina!
    I have made this soup probably twenty times and every time it is a deliciously delightful experience. This is hands-down my favorite vegan soup. I have made it for so many people and everyone loves it. It is a great hit! Thank you for sharing your amazing recipes. Your website is the best vegan cooking site on the web! I am going to make it a goal to try everything!

    1. Thank you so much Cheryl, you have totally made my week with your comments. So happy you loved the soup! ~ Florentina Xo’s

  70. This recipe is so good! It’s now my go-to meal to prepare when we have friends and family come over in the colder months. It’s easy, foolproof and everyone has consistently loved it as much as we do! I’ve even doubled the recipe with success for larger groups. I don’t typically leave recipe reviews but I feel like I must given how often I now make this soup!

  71. This is excellent. We added carrots, celery, parsley and miso instead of veggie broth. Used both BM sausage and mushrooms. The best potato soup!! I want to share it to facebook but I don’t see a button. Thank you!!!

  72. So tasty! We just had some vegan Tuscan potato sausage soup at a restaurant and loved it so i went looking for a close approximation. Bookmarking this and will make it again and again.

    I could tell from the comments and the recipe that we’d love so I doubled the batch. A couple of tweaks along the way:

    I had cooked leeks from our garden on hand that I had already sauteed so I used those in place of the onions.
    Added 3 stalks of celery at the onion step.
    Added 2 chopped carrots at the potato step.
    With those two additions I cut back a little on potatoes–my big pot was full.
    Had some fennel pesto I made last fall (great use of the leaves and stalks! and threw in a bit of that. I freeze it in my mini-muffin pan to use on pastas, rice, and for this kind of thing where I want a touch of fennel flavor. It’s milder than the ground seeds.
    I didn’t double the crushed red pepper and only increased the paprika to 1-1/2 t. and I’m glad I didn’t go any hotter. Tough to undo pepperiness so those who have tender taste buds may want to start with less than the recipe calls for, taste and adjust.
    I used a power greens mix I had on hand in place of the kale.

    A note on cooking time: I cut the potatoes into small cubes, which is my favorite shape for them in soup. I’ve never had them go all the way to soft in 5-10 minutes and sure enough, this needs a longer cooking time, at least at my house. I used a combination of Yukon Gold and red potatoes.

    Thanks for the recipe!

  73. We’re not vegan, but I’ve done a fair amount of vegan and WFPB cooking, and I’m thrilled to add another amazing soup to the repertoire. I think that this is actually tastier than the non-vegan original. I reduced the onion and the red pepper for personal taste, but otherwise followed the recipe. Delicious!

    1. I am so happy you enjoyed it so much and thank you for reporting back! I must agree: definitely “tastier than the non-vegan original” ~ Florentina Xo’s

  74. I don’t know if I’ve already rated this recipe before. I might have because it’s my favorite soup. I’m making it again tonight–for probably the 30th time. Anytime I have to take dinner to someone, or have a casual dinner party, this is on the menu. I LOVE it! I make it year-round. The flavor is so good. I use Field Roast Italian Sausage because it holds its shape a little better than the Beyond brand, though both create a very good flavor. The Field Roast holds up better to reheating too, whereas the Beyond can get mushy.

    Every time I serve this soup, people want the recipe. They love that it’s vegan. Then they have something to make for Meatless Mondays. I serve it with salad, homemade bread, and tonight, peach cobbler.

    1. Roxanne, I live for these honest success stories so thank you so much for reporting back here on the blog (not social) where your review can live forever. I’m so happy you now have a legit classic in your recipe files to share with those you love ~ Florentina Xo’s

  75. Absolutely amazing rendition for Zuppa Toscana that is better than the original cult classic. Probably the most delicious soup I have made and without a doubt the best rendition of the recipe found on the internet. As others have mentioned, wait to add the sausage back into the soup at serving so it stays crispy. Outstanding delicious recipe I will share with all my friends and family. THANK YOU!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating