Vegan Zuppa Toscana | Olive Garden Copycat

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Vegan Zuppa Toscana has a rich and creamy garlic broth and is packed with hearty sausage, potatoes, and kale. A simple yet cozy and delicious soup!

I would always look forward to “soup sundays” growing up. My mom would whip up a large pot of veggie soup and some homemade bread; she would either go with a creamy milk base or a tomato base, and I was always partial to the former.

Maybe that’s why I love this Vegan Zuppa Toscana so much. It’s both nostalgic and new – a creamy, garlicky broth loaded with potatoes, vegan sausage, and a little kale for good measure. This plant-based Olive Garden copycat is just as indulgent and delicious, and both vegans and non-vegans will be lining up with spoons in hand 😉

Bowl of zuppa toscana topped with vegan parmesan and black pepper on stone countertop


Zuppa Toscana is an Italian phrase that simply means “Tuscan Soup.” The Tuscan version of this soup usually includes white beans, lot of veggies, bread, and bacon. This version is a copycat recipe of the popular Olive Garden variation – a creamy, rich soup loaded with white potatoes, sausage, kale, and lots and lots of garlic (read: a whole head).

Ingredients for zuppa toscana in small bowls on countertop. Clockwise text labels read vegan sausage, oil, vegan parmesan, vegan chicken broth, kale, nutritional yeast, onion, oat milk, garlic, russet potatoes, and liquid smoke

This soup is naturally gluten-free, and is easily made vegan with a few simple swaps! I used a plant-based sausage and oat milk to make the soup nice and creamy. I’m not a fan of most vegan bacon substitutes, so instead I opted to add some liquid smoke to the broth to give our soup a smoky, meaty flavor.

A note on potatoes – I highly recommend using russet potatoes here – they are a bit starchier, and break down some to make the soup even more creamy. If you prefer waxier potatoes, use yukon gold potatoes instead.


You don’t need any fancy blender or extra equipment for this recipe, other than a large pot and a stovetop. Simply brown your aromatics, add the broth, and simmer until everything is creamy and tender!

Cooked soup in large pot with spoon scooping out creamy broth, sausage, potatoes, and kale

  1. Sauté the onion and sausage until browned, then add in the garlic.
  2. Toss in the potatoes, broth, water, and liquid smoke. Simmer until the potatoes are tender and stir occasionally.
  3. Stir in the kale and non-dairy milk. Serve warm, topped with vegan parmesan.

I love to top my vegan Zuppa Toscana with an extra crack or two of black pepper, and have a side of toasted crusty bread on the side for dipping. If you love garlic you will love this soup – it’s packed with spicy garlic flavor, but it’s not too overwhelming thanks to the oat milk and kale, which mellow it out a bit.

A steamy bowl of this soup can cure any rainy (or snowy) day blues – it’s truly a hug-in-a-bite and I love how it’s both comforting and wholesome.

Hands holding bowl of creamy vegan soup topped with vegan parmesan oil and black pepper


  • Can I use vegetable broth instead? Yes you can – this recipe is traditionally made with chicken broth which is why I prefer to use an imitation vegan flavor, but it’s still delicious with veggie broth too!
  • What can I use instead of sausage? highly recommend using a softer (meatier) vegan sausage for this recipe as it adds a lot of hearty texture and creaminess. That being said, you could also use a seitan or wheat-based sausage and finely dice it up, or even use white beans or lentils instead! I recommend adding extra oil and spices to compensate for the flavor lost from the sausage. See the recipe notes for more details!
  • Can I make this spicy? I used a spicy flavored sausage so did not need to add any extra spice, but you can always amp up the heat by adding crushed red pepper flakes to the broth with the garlic in step 1!
  • Storage: this soup will keep in the fridge for up to 5 days. You can also freeze this soup in jars or airtight containers for up to 2 months. The potatoes will break down slightly upon defrosting, but they are still enjoyable!

bowl of vegan zuppa toscana topped with cheese and black pepper on stone countertop with silver spoon

If you’re looking for more cozy vegan soup recipes, you’ll also love this One Pot Vegan Lasagna Soup, this Vegan Chicken Noodle Soup, and this Coconut Curry Lentil Soup with Kale!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Zuppa Toscana | Olive Garden Copycat

This Vegan Zuppa Toscana has a rich and creamy garlic broth and is packed with hearty sausage, potatoes, and kale. A simple yet delicious soup for the coziest of chilly days!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: America
  • Diet: Vegan


  • 1 tablespoon olive oil or vegan butter
  • 14 ounces (400 g) Spicy Vegan Sausage – see notes
  • 1 head garlic, minced (about 10 cloves)
  • 2 tablespoons nutritional yeast
  • 1 yellow onion, finely diced
  • 4 cups (950 mL) vegan imitation “chicken” broth (or sub vegetable)
  • 5 cups (1.2 L) water
  • 1 teaspoon liquid smoke
  • 35 russet potatoes (790 g), quartered and thinly sliced
  • 6 cups (120 g) chopped kale, stems removed
  • 1 cup (235 mL) full-fat oat milk*
  • Salt and black pepper to taste
  • Vegan Parmesan, to serve (optional)


  1. Aromatics: Warm the olive oil over medium-high heat in a large dutch oven or heavy-bottomed pot. Add the sausage and cook for 3 minutes, stirring occasionally to break it up. Add the onions along with a pinch of salt and black pepper and cook for 5 minutes, stirring occasionally. Finally, add the garlic and nutritional yeast and sauté for 1 minute, or until fragrant.
  2. Make the Soup: add the potatoes, broth, water, and liquid smoke to the pot. Bring to a boil over high heat; reduce the heat to medium-high and boil the soup for 10 to 12 minutes, or until the potatoes are fork tender.
  3. Make it Creamy: Reduce the heat to medium low, but maintain a simmer. Add the kale and oat milk and simmer for 3 to 5 minutes, or until the kale is tender. Turn the heat off and season with additional salt and pepper to taste, if necessary.
  4. Serve: top with vegan parmesan (if desired) and serve warm. Leftovers will keep in the refrigerator for up to 5 days and can be reheated in the microwave or on the stovetop.


  • Vegan Sausage: I used the Impossible spicy breakfast sausage and it added a LOT of flavor! I would recommend using a “soft” vegan sausage (Impossible or Beyond Meat) as it adds a lot of creaminess to the broth. I don’t find the Beyond Italian sausages to be as flavorful as Impossible, so I would add up to 1 tablespoon Italian seasoning if you choose to use them. You can also replace the sausage with cooked lentils or cannellini beans and add the Italian seasoning as well, for a more plant-based option!
  • Oat Milk:oat milk can be replaced with another creamy milk, like full-fat coconut milk or a homemade cashew milk. Unsweetened vegan whipping cream would also work well here.

Keywords: Vegan Zuppa Toscana, Vegetarian Zuppa Toscana, Dairy Free Zuppa Toscana

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 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!!

  2. 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.

  3. 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🙂

  4. 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!

  5. Another amazing soup from you Caitlin. It was delicious. Thanks for sharing it with us.I Will definitely be making this again.

  6. 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 !!!

  7. 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,


    1. You’re so welcome, Ina! Thank you for leaving a review and we’re so glad you liked the recipe! ♥

  8. 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.

  9. 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

      1. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

      1. 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!!

  15. 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.

    1. Full Fat Oatmilk has a 3.7% fat content while Original has a 2% fat content, which makes the Full Fat extra creamy

  16. 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.

  17. 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.

  18. Girl Yas!!!! This was my fav soup before going vegan and I’m so excited to have it again. You’re the bomb!