This vegan Zuppa Toscana is the cozy, creamy soup you’ll want all winter.
It’s got hearty potatoes, savory vegan sausage, and just the right amount of spice — all in a rich, dairy-free broth.
If you’ve ever had the Olive Garden version, this is the plant-based version that totally hits the spot.
Why I Love This Recipe
Zuppa Toscana used to be my go-to order at Olive Garden, especially on chilly nights. I loved the richness of the broth and how filling it was. When I started cooking more plant-based, I made it my mission to recreate it — and this version is just as comforting and even easier to make.
- It’s one-pot and super simple
- Rich and creamy without any dairy
- Perfect for meal prep and reheats beautifully
- Hearty enough to be a full dinner
- Uses easy-to-find ingredients
How Many Servings
4 servings
Total Cook Time
35 minutes
Macros (Per Serving – Approximate)
Calories: 310
Protein: 10g
Carbs: 26g
Fat: 19g
Fiber: 4g
Why This Recipe Works (Quick Science)
The creaminess comes from full-fat coconut milk or cashew cream, which blends smoothly into the soup without curdling. Vegan sausage brings all the savory depth you’d normally get from meat, while the starch in the potatoes naturally thickens the broth as it simmers.
Common Mistakes
- Boiling too fast: This can make the potatoes fall apart
- Adding kale too early: It can get mushy — add it near the end
- Skipping the browning: Sautéing the vegan sausage first gives the soup big flavor
What You’ll Need
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 vegan Italian sausages, chopped or crumbled
- 3 medium Yukon gold potatoes, sliced into thin half-moons
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 1/2 cups chopped kale (stems removed)
- 1/2 tsp salt
- 1/4 tsp black pepper
Pro Tips
- Slice the potatoes evenly so they cook at the same time
- Use a spicy vegan sausage if you want a little extra heat
- Full-fat coconut milk gives the best texture — don’t use light
- Don’t skip the red pepper flakes — it’s what makes this soup pop
- Add a splash of lemon juice at the end if you want extra brightness
Tools Required
- Large soup pot
- Cutting board
- Sharp knife
- Stirring spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap coconut milk with cashew cream or unsweetened soy creamer
- Use spinach instead of kale if that’s what you have
- Add white beans for extra protein
- Use sweet potatoes instead of gold for a twist
- Leave out the sausage and add mushrooms for a whole-food version
Make Ahead Tips
- Chop the onions, garlic, and potatoes in advance
- You can brown the vegan sausage ahead of time and store in the fridge
- The soup keeps well for up to 4 days and actually tastes better the next day
How to Make Vegan Zuppa Toscana
Step 1: Sauté the aromatics
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add 1/2 diced yellow onion, 3 cloves minced garlic, and 1/2 tsp red pepper flakes. Sauté for 3–4 minutes until the onion is soft and fragrant.
Step 2: Brown the vegan sausage
Add 2 chopped or crumbled vegan Italian sausages. Cook for 5–6 minutes until browned and slightly crispy around the edges.
Step 3: Add the potatoes and broth
Add 3 medium Yukon gold potatoes sliced into thin half-moons and 4 cups vegetable broth. Bring to a boil, then reduce to a simmer for 12–15 minutes until the potatoes are fork-tender.
Step 4: Stir in the coconut milk
Pour in 1 cup full-fat coconut milk and stir gently. Let it simmer for another 5 minutes to warm through.
Step 5: Add the kale
Add 1 1/2 cups chopped kale and stir until wilted, about 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 6: Serve
Ladle the soup into bowls and sprinkle with extra red pepper flakes if desired. Serve hot with crusty bread.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat gently on the stove over medium-low heat
- Coconut milk may separate when chilled — just stir well while reheating
- Not ideal for freezing due to the potatoes changing texture
Conclusion
This vegan Zuppa Toscana is warm, hearty, and full of bold, savory flavor. It’s easy to make, satisfying enough for dinner, and perfect with some crusty bread or salad on the side. Give it a try and let me know how it turns out in the comments — I’d love to hear your twist on it too!