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Bowl of zuppa toscana topped with vegan parmesan and black pepper on wood serving board

Vegan Zuppa Toscana | Olive Garden Copycat


  • 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

Description

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!


Ingredients

  • 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)

Instructions

  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.

Notes

  • 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.