Vegan Zuppa Toscana

Vegan zuppa toscana is a creamy and satisfying soup that perfectly complements a chilly or rainy day. This hearty soup is loaded with potatoes, kale and plant-based sausages.

Why You’ll Love This Vegan Zuppa Toscana Recipe

1. Meal-prep friendly: This copycat Olive Garden recipe can be made ahead of time and reheated.
2. It’s easy to make: It requires minimal cooking skills and can be modified to your tastes. Make it your own by adjusting the spice level, or use up veggies in your pantry.
3. Wintery crowd-pleaser: Everyone, including the meat-eaters, will love dishing up a bowl of this tasty soup. 

Key Ingredient Notes 

• Vegan sausages: Choose brats-style plant-based links. Their meaty texture and savory flavor work well in this soup. I’ve tried Beyond Sausage Plant-Based Links in Original or Italian and Impossible Sausage Links in Bratwurst or Italian.
• Russet potatoes: These are starchy potatoes ideal as they can thicken the soup. You can also use other varieties of potatoes like Yukon Gold or red potatoes.
• Vegan Cream: Adds richness and creaminess to the soup. I used Country Crock Plant Cream. Full-fat coconut milk is another great alternative that also adds a subtle sweetness. However, it will add a slight coconut flavor to the dish.
• Vegan Parmesan: Enhances the soup, giving it a slightly nutty and savory flavor. Nutritional yeast is a great substitute.
• Kale: Lacinato kale is recommended for its hearty leaves that hold up well in the soup. However, curly kale, swiss chard and spinach are good alternatives if unavailable. 

How To Make Vegan Zuppa Toscana

1. Remove the plant-based sausages from any thick casing, if present. Heat the olive oil in a heavy bottom pot or Dutch oven.

2. Add the sausages and break them up into crumbles. Once browned, remove them from the pot and set them aside.
3. Add an extra tablespoon of oil to the pot if needed, then add the onions and garlic. Cook until the onion is translucent.
4. Add the vegetable broth and the potatoes. Cover and cook for 15-20 minutes or until soft.
5. Stir in the vegan cream or coconut milk, cooked sausages, vegan parmesan or nutritional yeast and red pepper flakes. Season with salt and pepper. The sausages and broth may be salty, so avoid over-seasoning the dish. Simmer gently on medium-low heat for about 10 minutes.
6. Remove the pot from the heat, taste and add more seasoning if needed. Stir in the kale and allow it to become tender for a few minutes. If the soup isn’t thick enough, mash a few pieces of the potatoes.

Storage and Reheating

Let the soup cool to room temperature before storing it. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.

You can freeze individual portions of the soup in freezer bags or food-safe plastic containers for up to 3 months.

If frozen, thaw the soup in the fridge overnight before reheating. Transfer to a saucepan or pot over medium heat for reheating. Add a splash of vegetable broth or water if the soup is too thick.

Stir occasionally until heated. Be careful not to overheat the soup, which can cause it to curdle or lose its creamy texture.

Reheat individual servings in the microwave in 1-minute intervals, stirring between each.

More Creamy Soup Recipes

• Vegan Tomato Basil Soup
• Vegan Cream of Mushroom Soup
• Vegan Carrot Ginger Soup
• Vegan Pumpkin Gnocchi Soup

This post was originally published in March 2021 but was updated in June 2023.