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Vegan Zuppa Toscana Olive Garden Soup Recipe

vegan-zuppa-tuscana-recipe

This Vegan Zuppa Toscana is my new favorite soup! When I first started eating veg I stopped making a lot of recipes with sausage in them. BUT plant-based sausages have come a long way in the last 10 years and I’m so excited to keep trying more recipes with vegan sausages. This Vegan Zuppa Toscana is now one of my most requested vegan soups!

This plant-based soup can be served at lunch or as an appetizer. It is such a hearty vegan soup and can be made extra spicy, or mild whatever you like! It can also be made gluten-free with GF vegan Italian sausages and GF flour. Hope you love this soup as much as we do!

What Vegan Sauage do I use in the Plant Based Zuppa Toscana?

There are many options but one that I love is the Big Mountain Fiesta Veggie Links, that are Chorizo inspired. You can find them here.

Tuscana-zuppa-vegan
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5 from 1 vote

Vegan Zuppa Toscana Recipe

This is my new favourite soup! When I first started eating veg I stopped making a lot of recipes with sausage in them. BUT plant based sausages have come a longgg way in the last 10 years and I’m so excited to keep trying more recipes with vegan sausages. This is my take on Olive Gardens Zuppa Toscana but Vegan!  
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: Italian, Mediterranean
Keyword: Vegan Soup, Vegan Zuppa Toscana, Zuppa Toscana
Servings: 6 people

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 pkg vegan Italian sausages (4-6 sausages)
  • 2 tbsps vegan butter
  • 2 tbsps flour or gluten free flour
  • 1  finely diced yellow onion 
  • 5 cloves cloves minced garlic 
  • 1 tbsp Italian spice 
  • Black pepper and chili flakes to taste 
  • 1 cup unsweetened plant milk  (I use soy)
  • 2 cups “chickenless” broth
  • 2 cups water
  • 5 small russet potatoes (or 2 very large) cut into cubes 
  • 3 cups chopped kale 
  • 2 tbsps nutritional yeast (Or vegan parm) 

Instructions

  • Dice onion, mince garlic and chop potatoes and kale.
  • In a large pot on medium heat add 1 Tbsp of olive oil and the package of vegan sausages.
  • Roughly mash up the sausages leaving some larger pieces in the mix. 
  • Cook the vegan sausage until browned, about 3-4 minutes. Remove from the pot and set aside. 
  • Using the same pot still on medium heat, add 2 Tbsp of vegan butter and stir until melted. 
  • Next, add 2 tablespoons of flour (or gluten free flour) and mix well. 
  • Add the chopped onion and cook for about 3 minutes. Keep stirring to ensure nothing sticks to the bottom of the pot. 
  • Add Italian spice, pepper, chili flakes and garlic and cook for another 30 seconds. 
  • Now add the plant milk, broth, water and potatoes and mix well. Bring soup to a boil, then simmer for 10 minutes or until potatoes are almost cooked. 
  • If you don’t like the natural bitterness in kale, massage your chopped kale for a few minutes with a small drizzle of olive oil. I always do this and find it just makes my soup taste better, but this is an optional step! 
  • Add kale and cooked vegan sausage and nutritional yeast into the soup and mix well. 
  • Simmer for another 5-7 minutes. Use a fork to check that the potatoes are fully cooked. Taste the soup to see if the spice level needs to be adjusted. Careful, it’s hot!  If using sodium free broth, you’ll want to add salt to taste. I find the chickenless broth I use quite salty on its own so I don’t add any extra salt. 
  • This Olive Garden copycat zuppa Toscana is now ready to be served. Top with vegan parm or vegan bacon to take it to that next level. This can be served with any bread or sandwich, but is SO good with a nice fresh crusty Italian loaf. 

Video

Notes

This plant-based soup can be served at lunch or as an appetizer. It is such a hearty vegan soup and can be made extra spicy, or mild whatever you like! It can also be made gluten-free with GF vegan Italian sausages and GF flour. Hope you love this soup as much as we do!
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2 thoughts on “Vegan Zuppa Toscana Olive Garden Soup Recipe

  1. Sara says:

    5 stars
    Such a hearty vegan soup! I love the plant-based sausage in it. I has great flavor. Perfect staple soup for the cold months. I prefer mine a little milder but you can adjust the spice to your taste! I topped mine with alfalfa sprouts and Parmesan cheese!

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