Vegan Zuppa Toscana Recipe
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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!
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).
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.
FAQ
- 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 the Best Vegan Zuppa Toscana
P.S. If you make this recipe please report back with a comment rating below!
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
Equipment
- Cast Iron Pot
- Instant Pot
Ingredients
- 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 tsp fennel seeds (OPTIONAL but so good)
- sea salt to taste
Cashew Cream
- 1 cup raw cashews
- 1 cup filtered water
- 1/2 tbsp tapioca OPTIONAL
Instructions
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 tsp fennel seeds, 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. (if not serving it all at once then just serve the sausage in individual bowls on top to prevent sogging).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.
Video
Notes
- 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.
Nutrition
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
Servings: 6 people
Calories: 334kcal
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!
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!!
You have no idea how this comment made my day! So happy you all loved it ~ Florentina
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!
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
Super excellent! We absolutely love this soup. It is the best soup I have ever made. Thank you so much, Florentina!
Woohoo! That’s awesome Linda, I’m beyond happy that you loved it so much ~ Florentina Xo’s
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.
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!
This makes me so happy! Happy New Year Jill! ~ Florentina Xo’s
Delicious and easy to make ! The whole family loved it! Great for kids 🙂
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.
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!
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.
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!
Thank you for reporting back Malgorzata and making my weekend ~ Florentina Xo’s
This soup is amazing! I followed the directions exactly. Don’t leave out the crushed fennel seeds-they make a difference. Phenomenal!
Amazing recipe! We loved it so much last week, we are making it again this week! Thanks so much.
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.
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!
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!