This creamy vegan Zuppa Toscana is hearty and comforting, packed with tender potatoes, kale, and savory plant-based sausage. Nutritional yeast adds a pleasant cheesy note so the flavor mirrors the classic Olive Garden-style soup—without dairy.
I enjoy re-creating restaurant favorites as plant-based dishes. It’s a fun challenge and it means I get to enjoy comfort foods, like this Zuppa Toscana, in a vegan version that hits all the same cozy notes. While I haven’t solved the unlimited breadsticks situation, this soup will definitely satisfy.
What Makes This Zuppa Toscana So Divine?
Reasons this version stands out:
- Satisfying and filling. With vegan sausage and bite-sized potatoes, this soup works as a complete meal.
- Layered flavors. Garlic, Italian seasoning, smoked paprika, and a touch of red pepper flakes build depth and warmth.
- Rich and creamy texture. A simple roux with plant-based milk and nutritional yeast creates a silky, slightly cheesy broth.
Notes on Ingredients
Key ingredients and tips to get the best result. See the recipe card below for exact quantities and full instructions.
- Olive oil – or another neutral oil such as avocado oil.
- Onion and garlic – a yellow onion is a great choice for depth of flavor.
- Vegan sausage – use an Italian-style plant-based sausage and crumble it for texture.
- Seasonings – smoked paprika, Italian seasoning, and red pepper flakes give the soup character; adjust heat to taste.
- All-purpose flour – used to build the roux and thicken the broth.
- Vegetable broth – store-bought or homemade, it’s the base of the soup.
- Yukon Gold potatoes – hold their shape well in soups and provide a creamy bite.
- Plant-based milk – any plain, unsweetened variety will work.
- Nutritional yeast – imparts a savory, cheesy note without dairy.
- Kale – remove stems and chop leaves; lacinato (dinosaur) kale works nicely.
- Salt and black pepper – to taste.
How to Make Zuppa Toscana
This soup is approachable for weeknights and makes great leftovers. The summary below outlines the main steps; the recipe card at the end contains the full, printable version.
- Sauté aromatics and sausage. Cook diced onion in oil over medium heat until softened. Add garlic, then crumbled vegan sausage and seasonings. Brown the sausage and reserve a few tablespoons for garnish.
- Build the roux. Stir the flour into the sausage mixture and cook briefly to remove the raw flour taste. Gradually whisk in the vegetable broth until smooth.
- Cook the potatoes. Add potatoes, bring the pot to a boil, then reduce to a simmer and cook until the potatoes are tender.
- Finish the soup. Stir in plant-based milk and nutritional yeast, simmer briefly, then add the chopped kale and cook until wilted. Adjust seasoning with salt and black pepper.
- Serve. Ladle into bowls and top with the reserved browned sausage for extra texture.
Tips and Variations
- Cook the flour. Let the flour cook a minute or two in the fat to eliminate any raw taste and to develop a subtle nuttiness.
- Choose Yukon Gold potatoes. They keep their shape and give a creamy texture without turning mealy.
- Remove kale stems. Strip leaves from stems with a knife or your hands so the texture is tender and pleasant in the finished soup.
Serving Suggestions
Serve this Zuppa Toscana with crusty bread or garlic toast for dipping. A simple Italian salad or marinated vegetables complement the soup nicely.
How to Store Extras
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if the soup thickens after chilling.
More Vegan Soup Recipes
- Taco Soup
- Split Pea Soup
- Creamy Pumpkin Soup
- Tomato Tortellini Soup
- Vegan Cheeseburger Soup
If you make this Zuppa Toscana, please share a photo with the hashtag #jessicainthekitchen on Instagram and leave a comment or rating below. Enjoy!
Zuppa Toscana
Servings: 6 servings
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Creamy and hearty, this vegan Zuppa Toscana features potatoes, kale, and plant-based sausage for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces vegan sausage, crumbled (about 340 g)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth (about 960 mL)
- 4 medium Yukon Gold potatoes, diced into bite-sized pieces
- 2 cups plant-based milk, unsweetened, plain (about 480 mL)
- 1 tablespoon nutritional yeast
- 1 small bunch kale, stems removed, leaves chopped
- Kosher salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 3–4 minutes.
- Stir in garlic and cook for another minute.
- Add crumbled vegan sausage, smoked paprika, Italian seasoning, and red pepper flakes. Cook until browned, about 5 minutes. Reserve 3 tablespoons of browned sausage for serving.
- Sprinkle the flour over the sausage mixture and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
- Gradually add the vegetable broth while stirring, ensuring the roux is fully dissolved.
- Add the diced potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
- Stir in plant-based milk and nutritional yeast. Simmer for another 5 minutes.
- Stir in chopped kale and cook 3–5 minutes, until wilted but still vibrant. Taste and adjust salt and pepper.
- Ladle into bowls and serve hot, topped with the reserved browned sausage.
Notes
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if the soup is thick after chilling.
Calories: 317kcal
, Carbohydrates: 34g
, Protein: 21g
, Fat: 11g
, Carbohydrates: 34g
, Protein: 21g
, Fat: 11g
Cuisine: Italian
Course: Soups
Author: Jessica Hylton