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This Vegan Zuppa Toscana simmers vegan spicy sausage crumbles, potatoes, and kale in a garlicky and irresistibly creamy broth. A simple yet cozy and delicious soup you’ll love! Vegan and Gluten-Free, Oil-Free Option.
This Vegan Zuppa Toscana Recipe puts a meat- and dairy-free spin on the viral Olive Garden soup. With potatoes, vegan sausage, and kale simmered in an Italian-seasoned broth, it’s the kind of cozy meal you can curl up with on a chilly day. Grab a hunk of crusty bread for dipping and enjoy!
Table of Contents
A Vegan Twist on an Olive Garden Classic
I always looked forward to “soup Sundays” growing up. Every Sunday, my mom would bake a loaf of bread and make a big pot of veggie soup, sometimes creamy and sometimes tomato-based. It was always the perfect way to spend the day.
Maybe that’s why I love this one-pot Vegan Zuppa Toscana so much. It’s a nostalgic Olive Garden copycat recipe made just the way my mom would. The oh-so savory broth is loaded with creamy Russet potatoes, spicy-ish vegan sausage crumbles, and a little kale for good measure. It truly feels like a warm hug in a bowl!
Ingredients for Zuppa Toscana
This copycat Olive Garden recipe swaps all of the animal-based ingredients for simple vegan substitutes without losing any of the classic creamy, rich flavors:
- Spicy Vegan Sausages: opt for a realistic vegan sausage you can crumble, like Beyond Meat’s Hot Italian Sausage or Impossible Foods’ Spicy Breakfast Sausage Grounds. Both of these options brown well in the pan and give the soup a hearty vibe and a subtle spicy kick. You can use wheat-based vegan sausages as a substitute, but they won’t brown as well and will require more oil to prevent sticking.
- Seasonings: we’re using a blend of nutritional yeast, Italian seasoning, red pepper flakes, salt, and pepper.
- Russet Potatoes: these naturally starchy potatoes break down a bit in the broth, making it nice and creamy. If you prefer waxier potatoes, use Yukon Gold potatoes instead.
- Vegan “Chicken” Broth: this is where the soup gets a lot of its savory depth. If it isn’t available where you live, just use vegetable broth instead.
- Kale: go with curly kale or Lacinato kale. Swiss chard, spinach, or collard greens all work well, too.
- Liquid Smoke: the classic zuppa toscana recipe uses bacon, but liquid smoke does a good job of infusing a similar subtle smoky flavor. Remember to start with a little, then continue adding more to taste. This stuff is really potent!
- Vegan Cream: you can use store-bought vegan heavy cream, full-fat oat milk, or a can of full-fat coconut milk.
How to Make Vegan Zuppa Toscana
- Cook the sausage in a large pot over medium heat until it’s browned. Transfer it to a plate.
- Next, sauté the onion in the now-empty pot until it starts to brown. Stir in the garlic, nutritional yeast, and seasonings, and sauté until fragrant. Add the potatoes, broth, water, and liquid smoke to the pot. Mix well, then simmer until the potatoes are fork-tender.
- Stir the kale and vegan cream into the soup. Simmer until the kale is tender, then return the sausage to the pot. Season with salt and pepper to taste.
- Divide the zuppa toscana between serving bowls and top with black pepper and parmesan. Serve and enjoy!
Caitlin’s Cooking Tips
- Scrape up those tasty brown bits in the pot. You’re going to see a lot of brown bits stuck to the bottom of the pot after cooking the crumbled vegan sausages, onion, garlic, and seasonings. Remember to scrape those up with a wooden spoon after pouring in the broth. They’re packed with lots of savory flavors!
- Don’t overcook the potatoes. Russet potatoes have a higher starch content that naturally thickens the soup, but if overcooked, they can break down too much and thicken the broth more than planned. For a creamy, velvety finish, simmer the potatoes just until they’re fork tender.
Serving Suggestions
One serving of this comforting soup is the cure for the winter or rainy day blues! I always add some freshly cracked black pepper and shredded vegan parmesan on top before I hunker down with a bowl. Olive Garden tops theirs with bacon, but this crumbled Smoky Tempeh would be just as good if that’s what you’re in the mood for.
Serve it with a hunk of this No-Knead Whole Wheat Bread for dipping and this Everyday Kale Salad or this Everything Bagel Panzanella Salad on the side for the best cold-weather dinner.
If you’re looking for more comforting vegan soup recipes, you’ll also love this Vegan Minestrone Soup, this Sweet Potato Kale Soup, and this Classic Lentil Soup!
How to Store Leftover Zuppa Toscana
Once the soup is cool, transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 2 months. Place the frozen soup in the fridge to thaw overnight before reheating.
The leftovers reheat well in the microwave in 30-second increments (stirring in between) or on the stovetop over medium heat. If the broth thickens too much after cooling, add a splash of broth or water to loosen it up.
Substitutions and Variations
- Vegan Sausage Substitute: You can easily make this soup more wholesome by skipping the vegan sausages. Just add 1 tablespoon of Italian seasoning to the pot with the nutritional yeast in Step 2, then stir in 2 1/2 cups of cooked lentils, white beans, or chickpeas with the potatoes in Step 3.
- Oil-Free Option: Sauté the onion and garlic in vegetable broth or water instead of oil, and choose an oil-free vegan sausage (or replace the sausage with lentils or white beans).
- Add More Vegetables: Diced carrots, mushrooms, zucchini, or cauliflower florets can be added along with the potatoes. Just be sure not to overcrowd the pot. You still want plenty of creamy broth in every spoonful!
Recipe FAQs
Zuppa toscana means “Tuscan soup.” The traditional Italian version is a rustic, veggie-packed soup often made with white beans, seasonal vegetables, and sometimes pancetta or bread. The Olive Garden version took inspiration from the Tuscan recipe and made it with potatoes, sausage, kale, bacon, and lots of garlic.
It depends. You can use both the spicy vegan sausage and red chili flakes for a nice kick, or opt for mild vegan Italian sausages to keep the heat down. If you don’t want any spice at all, omit the chili flakes and use mild vegan sausages, lentils, or white beans.
Yes! Sauté the sausage, onion, and garlic in a pan before adding them and everything but the cream and kale to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, or until the potatoes are tender. Stir in the cream and kale during the last few minutes.
Definitely! Use the Sauté function to brown the sausage and aromatics, then add the broth, water, potatoes, and seasonings. Seal and cook on High Pressure for 5 minutes, followed by a quick release. Stir in the kale and cream right after opening the lid, then let the residual heat soften the kale for a few minutes before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Zuppa Toscana | Olive Garden Copycat
Ingredients
- 2 tablespoons olive oil or vegan butter divided
- 14 ounces spicy plant-based sausage crumbled* see notes
- 1 yellow onion fine dice
- 1 head garlic minced (about 10 cloves)
- 2 tablespoons nutritional yeast
- 1 teaspoon italian seasoning plus more to taste
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1 3/4 lbs russet potatoes quartered and sliced into 1/2” pieces
- 4 cups imitation “chicken” broth (or sub vegetable broth)
- 4 cups water
- 6 cups chopped kale stems removed
- 1 teaspoon liquid smoke optional, for a smoky flavor
- 1 cup vegan heavy cream, full-fat oat milk, or coconut milk
- 1/2 cup vegan parmesan to serve
Instructions
- Brown the Sausage: Warm 1 tablespoon of oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the sausage and cook for 5 to 7 minutes, stirring occasionally, to break it up and brown it evenly. Use a spatula or slotted spoon to transfer the cooked sausage to a plate and set aside.
- Aromatics: If the sausage leaves behind enough oil to coat the bottom of the pot you do not need to add more oil; otherwise, add 1 tablespoon. Add the onion and sauté for 3 to 5 minutes, until translucent and beginning to brown. Add the garlic, nutritional yeast, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper; stir well and sauté for 1 to 2 minutes, until fragrant.
- Simmer: Add the potatoes, broth, water, and liquid smoke to the pot and mix well, scraping any browned bits off the bottom of the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Make it Creamy: Add the chopped kale and vegan cream to the pot and mix well; continue to simmer for an additional 3 to 5 minutes, until the kale is tender. Return the sausage to the pot and mix well, until warmed.
- Serve & Store: Season with salt & black pepper to taste, then serve warm. Divide between serving bowls and top with a generous sprinkle of parmesan and black pepper, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes
- Plant-Based Sausage: I recommend using a meat-like sausage for the best results with this recipe. I have made this with both Beyond Meat’s hot Italian sausage (cut the casings and crumble before use) or the Impossible Foods Spicy Breakfast Sausage Grounds. If your sausage is wheat-based, it will not brown as well and you will need to use more oil to prevent it from sticking to the bottom of the pan.
- Meat-Free Substitute: Add 1 tablespoon of Italian seasoning to the pot along with the nutritional yeast in step 2, then add 2 1/2 cups of cooked lentils or white beans to the pot along with the potatoes in step 3.
Nutrition
This soup is soo good!! Just so comforting, feels like a warm hug 🙂 I used spinach instead of kale (personal preference) and Better than Bullion vegetable base for the broth. We’ve already made it a few times, definitely will be a regular for soup season!!
Thank you and we’re happy you love the recipe, Julia! ♥
I just went plant based and I made this soup with low expectations that it would taste like Olive Garden. I was surprised absolutely delicious.
Glad you were pleasantly surprised, Maria!
Just made this, such a awesome recipe!! I did use vegan Italian sausage, but next time I will use the spicy vegan sausage like you said, So I can have a little more kick🙂
This was my first time making Zuppa Toscana and I didn’t really know what to expect. However, I was surprised by how yummy it was. I didn’t have spicy sausages so I used vegan chicken with chive sausages and drizzled some sriracha on top. Will definitely make again!
Another amazing soup from you Caitlin. It was delicious. Thanks for sharing it with us.I Will definitely be making this again.
You’re so welcome, Kristin! Glad you liked it.
I really do love this soup 🫕 I am going to show this to our chef and get him to make this at our ALF for lunch and dinner. We have different soups every day. I CAN’T wait for this !!!
I don’t normally leave comments, but I had to come here and give you your flowers for this one! This soup is simply fantastic. Like out of this world! Zuppa Toscana was the only thing I really like at Olive Garden and now that I’m plant based I can indulge when I want to. I added some fresh lemon juice to my separate portion at the end to give it one last pop!
Thank you so much,
Ina
You’re so welcome, Ina! Thank you for leaving a review and we’re so glad you liked the recipe! ♥
I was unable to find vegan breakfast sausage. Would soy chorizo work in this recipe?
Yes you can.
I an shook at how delicious this is! I used the beyond meat sausage added the tbsp of italian seasoning. I added some frozen cauliflower rice when I added the kale too, perfection. So dang delicious I’ve already made a second batch in just a handful of days. Nobody could make this and not enjoy it, vegan or meat eaters alike.
So happy you find it delicious, Laura! Thank you for making it and leaving a review. ♥
This soup was amazing, I made it to help use up my extra garlic and potatoes from Christmas, and it was fabulous. Despite not using chicken broth or the smoke (vegetable broth and smoked paprika instead) this was brilliant and so creamy! I like that you don’t have to use cream, however oatly do a single cream now so I did use that instead of the oat milk. Totally inspired idea, I really wasn’t sure how the sausages would work but it made a unique and really satisfying flavour for this yummy soup. Rating for the google algorithm x
Thank you so much for the review, Fen! Glad it turned out amazing for you!
I make this soup once every month or so. Excellent, delicious!! I use the impossible sausage that isn’t spicy, and I add a ton of garlic powder and onion powder, too. I also tend to sub one of the cups of water for another cup of full fat Oatly. Thanks so much Caitlyn.
You’re so welcome Amalija!
Made this a few days ago and it was amazing. Did half vegan chicken broth and half no salt added vegetable stock to reduce the sodium and used a plant based heavy cream instead of oat milk. Will be making this again soon! Thanks for sharing!
You’re welcome, Shannon! Glad it turned out amazing!
OMG I can’t believe how good this is. I’m eating it right now and my mind is blown. So easy, simple ingredients, and surprisingly very filling. I am in love!
Glad you love it, Madison!
This was my favorite soup before I changed my way of eating and I miss it so much. Made this today and it is soooo good. Even my omnivore husband approves. I blended some cannellini beans up with my oat milk since I didn’t have full fat and I am not sorry. This is going on the repeat list!
Blending beans was a great idea Cathy! I’m glad you enjoyed the recipe 🙂
So good!!! I used unsweetened soy milk because it’s what I have and I find it creamier than oat milk (doesn’t impart a soy flavour, to me anyway) and tofurkey sausages in chunks. The liquid smoke is key! Amazing recipe, as always!
Thanks Katelynn!
So good!! Changed nothing about it. Been using your recipes without any modifications past couple years. Never made one I didn’t like! Thank you! Great work!
Thank you so much, Kendra! Glad you liked it.
Holy yum! Was so tasty and pretty Easy! I used regular veggie broth and beyond sausages. I had to add quite a bit of salt at the end. Cannot wait to see at this for lunch tomorrow!!
I wonder if I can try the ground impossible burger because that’s what I have in my fridge? Haha! Can’t wait to try.
I tried with the impossible burger and it wasn’t bad. I just had to season it up a bit. 🙂
This sounds delicious! But, what is “full-day” oat milk? Thanks!
Full Fat Oatmilk has a 3.7% fat content while Original has a 2% fat content, which makes the Full Fat extra creamy
This recipe was amazing, and I don’t even like soup! The only substitution I made was to use a can of coconut milk in place of the oat milk. The broth was creamy and perfectly spiced. I’m not only looking forward to the leftovers for dinner tonight but already thinking of making it again next week.
So happy you found it amazing! Thank you for trying it, Grace. ♥
Loved this recipe, Caitlin! And so did my fussy husband! So rich and comforting and flavorful on a night when we are having a blizzard in Michigan! Was skeptical about the addition of the liquid smoke, but it upped the flavor profile to high sophistication! Had to use coconut milk instead of oat milk (didn’t want another trip to the store in the blizzard) and it was still wonderful. Very thankful for your creative skills in the kitchen and that you make it so easy to make a delicious vegan meal.
So glad you both loved it, Robin!
Girl Yas!!!! This was my fav soup before going vegan and I’m so excited to have it again. You’re the bomb!
Thanks, Xaundra! ♥