This Vegan Zuppa Toscana Olive Garden Soup recipe is a must-try for all vegans out there! This comforting and hearty soup is packed with plant-based sausages, potatoes, and kale, making it a satisfying and delicious meal that can be served for lunch or as an vegan appetizer.
One of the best things about this recipe is that it can be tailored to suit your taste buds. Whether you prefer it extra spicy or mild, this vegan soup is versatile and can be customized to suit your preferences. Plus, it can also be made gluten-free by using gluten-free vegan Italian sausages and gluten-free flour.
This recipe is a game-changer and will become one of your most requested vegan soups. Give it a try and let us know how you like it!
What Vegan Sausage Do I Use In The Toscana Soup?
There are many options but one that I love is the Big Mountain Fiesta Veggie Links, which are Chorizo inspired. You can find them here.
How Long Does The Soup Store For?
This Vegan Zuppa Toscana can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, simply warm it up on the stove or in the microwave. It can also be frozen for up to 3 months. Just thaw it in the refrigerator overnight before reheating. Enjoy!
Vegan Zuppa Toscana Olive Garden Soup Recipe
This Vegan Zuppa Toscana is a delicious copycat recipe of the classic Olive Garden soup. Made with plant-based sausage, this vegan soup is hearty and flavorful, perfect for lunch or as an appetizer. It can be made mild or spicy, and can be made gluten-free with gluten-free vegan Italian sausages and gluten-free flour. This recipe is sure to be a hit with your family and friends, just like the original Olive Garden soup.
Are You Curious About Vegan Zuppa Toscana?
This dish, typically made with sausage, bacon, and heavy cream, has been given a plant-based twist. Vegan zuppa toscana simply means that all of the animal products have been replaced with vegan alternatives.
First, let’s discuss the traditional ingredients. Zuppa toscana, also known as Tuscan soup, is a hearty Italian soup made with sausage, bacon, potatoes, kale, and heavy cream. It’s a rich and comforting dish, perfect for cold winter nights.
Now, let’s talk about the vegan version. Instead of sausage and bacon, vegan zuppa toscana uses plant-based alternatives such as vegan sausage or tempeh bacon. To replace the heavy cream, a variety of plant-based milks such as coconut milk or almond milk can be used. Additionally, some vegan zuppa toscana recipes may call for the use of vegan butter or olive oil to add creaminess.
The result is a delicious and satisfying dish that is completely free of animal products. It’s a great option for vegans, vegetarians, and anyone looking to incorporate more plant-based meals into their diet.
In summary, vegan toscana recipe is a plant-based version of the traditional Italian soup. It substitutes animal products like sausage, bacon, and heavy cream with vegan alternatives, making it a delicious and satisfying dish that caters to different dietary preferences.”
Vegan Zuppa Toscana Recipe
- 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)
- 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.