Vegan Zuppa Toscana Recipe (2024)

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Best Vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, one pot, easy to make, loaded with good for you Lacinato kale and comforting potatoes. One of the most delicious homemade soups you’ll ever make with a WFPB fat free option included.

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Vegan Zuppa Toscana

I know we just stepped into summer, but soup is always present around here no matter the season. So I figured I might as well go ahead and share my healthy version of Vegan Zuppa Toscana with you already. I have a feeling you’ll also be enjoying it all year long as we do.

Think of it as a fancy pure vegetarian copycat recipe of the famous Olive Garden soup but with a healthy twist, including an oil free whole foods plant based option. We all know that everything is better when it’s homemade and even better when it’s also cruelty free.

Better than the Olive Garden Zuppa Toscana

  • This recipe features the incredible plant based Italian sausage from Beyond Meat. It’s pan seared in a little drizzle of olive oil the added back into the luscious soup made super creamy with a quick homemade cashew cream.
  • I’m a huge fan of the simple things in life so a large enameled cast iron pot is all I need to make my kitchen go around. This soup however can also be made in the slow cooker, crock pot or Instant pot if you prefer to go that route.

Make it Without the Sausage – WFPB Recipe

To make this soup as healthy as can be and fully whole foods plant based compliant, all you need to do is replace the olive oil with a splash of veggie stock and the sausage with your favorite mushrooms.

Think oyster or chanterelles, hen of the woods, shiitakes or simple button mushrooms will work too. For that authentic flavor that usually comes from the sausage seasonings just add a pinch of ground fennel and smoked paprika to your soup, works like magic!

What is Zuppa Toscana Anyway?

  • Technically the translation really means “Tuscan Soup”. The traditional recipe usually involves a mix of tomatoes, cannellini beans, carrots, celery and bread, in essence a Ribollita. For an authentic Italian recipe try my Tuscan White Bean Kale Soup and Italian Pappa al Poomodoro also known as Tuscan bread soup.
  • The North American version made popular by the Olive Garden restaurant is made with Italian sausage seasoned with fennel, (use a cruelty free sausage like Beyond Meat), red chili flakes, onion, garlic, potatoes, kale and cream (make the dairy free cream recipe below or use a store bought kind alternative).

About the Potatoes

You can use any potato you have on hand, the buttery Yukon gold potatoes would be the best choice as they don’t fall apart during cooking and give the soup a nice rustic texture.

The Kale

Tuscan Lacinato kale is my go to here, however any kale will do really. Make sure to strip the leaves and discard the tough stems before adding it o the soup. Of course if you aren’t a fan of kale at all feel free to use baby spinach, chard or even small broccoli florets instead.

The Cream

I made a rich thick cream using quick soaked raw cashews and water. You could opt for store bought dairy free cream or full fat coconut, almond or cashew milk instead. If you prefer your soup on the thicker side just blend one tablespoon of tapioca into the plant milk of your choosing before adding it to the soup.


  • Is there a substitute for white wine? You can just use a splash of veggie stock instead.
  • Will my soup taste like coconut If I use coconut milk?Yes, doesn’t matter what anyone says, coconut milk has a rich flavor and it will affect the taste. Just use the cashew cream recipe below instead, it’s super creamy and easy to make in your blender.
  • How long does the Zuppa last? You can store any leftovers in the refrigerator up to 5 days or freeze in lidded containers up to 3 months.
  • Love potatoes?Make sure to try this potato pizza, paprika potatoes , dill potato salad, potato mushroom soup + our divinescalloped potatoes.

How to Make the Best Vegan Zuppa Toscana

P.S. If you make this recipe please report back with a comment rating below!

Vegan Zuppa Toscana Recipe (10)

4.99 from 67 votes

Vegan Zuppa Toscana Recipe

Easy vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, loaded with good for you Lacinato kale and comforting potatoes. One of the best homemade soups you’ll ever make with a WFPB fat free version option included.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins



  • 3 links Beyond Meat Italian Sausage sliced (or 24 oz mushrooms)
  • 2 lb golden potatoes sliced into 1/4 inch slices
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 7 cups vegetable stock
  • 1/3 cup dry white wine or more stock
  • 1 tsp olive oil optional
  • 5 sprigs thyme
  • 1 leaf bay
  • 1 tsp red chili flakes or to taste
  • 1 tsp smoked paprika
  • 2 tbsp nutritional yeast
  • 4 cups Lacinato kale chopped (sub with spinach or broccoli)
  • 1 pinch ground fennel OPTIONAL
  • sea salt to taste

Cashew Cream

US Customary - Metric


Make the Cashew Cream:

  • Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).

    1 cup raw cashews, 1 cup filtered water, 1/2 tbsp tapioca

Make the Soup:

  • Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.

    3 links Beyond Meat Italian Sausage, 1 tsp olive oil

  • Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine. Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.

    1 yellow onion, 6 cloves garlic, 1 tsp red chili flakes, 1 pinch ground fennel, 1/3 cup dry white wine

  • Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.

    2 lb golden potatoes, 7 cups vegetable stock, 5 sprigs thyme, 1 leaf bay, 1 tsp smoked paprika, 2 tbsp nutritional yeast

  • A couple of minutes before the potatoes are ready add the chopped kale. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is creamy.

    4 cups Lacinato kale

  • Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.

    3 links Beyond Meat Italian Sausage

WFPB Method

  • To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.

Instant Pot Method

  • Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.

  • Stir in the garlic, bay leaf, thyme and smoked paprika.

  • Add the sliced potatoes, veggie stock and nutritional yeast.

  • Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

  • Meanwhile prepare the cashew cream then add it to the soup together with the kale. Cook one or two minutes until the kale has wilted.

  • Adjusting seasonings to taste with sea salt and black pepper and serve.



  • Low Calorie Option - To make this soup lower in calorie you can use a mix of golden potatoes and cauliflower florets.
  • Thicker - If you prefer your soup thicker make sure to mix 1 tablespoon of tapioca with the cashew cream or whatever plant based milk you decide to use here.


Calories: 334kcal | Carbohydrates: 35g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 995mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 37.7mg | Calcium: 96mg | Iron: 16.5mg

Course: Soup

Cuisine: Italian

Keyword: plant based, potato soup, vegan,, zuppa toscana

Servings: 6 people

Calories: 334kcal

Author: Florentina

Vegan Zuppa Toscana Recipe (2024)


What is Zuppa Toscana soup made of? ›

Traditionally, this soup is made with lots of veggies, beans, potatoes, olive oil, spices, Italian bacon, and Tuscan bread (it kind of reminds me of a minestrone). What is this? The American version though adds Italian sausage and bacon, garlic, and heavy cream in addition to the potatoes and kale.

Do they eat zuppa Toscana in Italy? ›

Zuppa toscana ( lit. 'Tuscan soup'), also known in Italy as minestra di pane ( lit. 'bread soup'), is a soup from the region of Tuscany, northern Italy. While there are many variations of zuppa toscana, its classic ingredients are cannellini beans, potatoes, and kale.

What is the translation of Zuppa Toscana? ›

Zuppa Toscana means “Tuscan Soup” in Italian. However, the classic tuscan soup is usually made with veggies (like zucchini, celery, carrots), kale, potatoes, cannellini beans, tomato sauce, pancetta and toasted bread.

How many calories in a bowl of zuppa Toscana? ›

Olive Garden Zuppa Toscana (1 serving) contains 15g total carbs, 13g net carbs, 15g fat, 7g protein, and 220 calories.

What does the word zuppa mean in Italian? ›

(ˈzuːpə, Italian ˈtsuːppɑː) noun. Italian Cookery. a soup or chowder. [1960–65; ‹ It: soup]

What is the most popular soup at Olive Garden? ›

Zuppa Toscana is Olive Garden's most popular soup. RECIPE: recipe-video/

What is the most famous soup in Italy? ›

Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.

What is the most common soup in Italy? ›

Minestrone is the ubiquitous Italian soup, made up of different kinds of seasonal chopped vegetables often paired with potatoes, beans and mushrooms.

What is another name for zuppa Toscana? ›

Zuppa Toscana is Italian and literally translates to Tuscan Soup. In Italy it's more specifically called Minestra di Pane, which means Bread Soup. The classic version is filled with cannellini beans, kale, zucchini, some chile powder, Italian bacon (called rigatino), tomatoes or tomato pulp, and Tuscan bread.

What is the difference between zuppa Toscana and minestrone? ›

Zuppa Toscana has a thicker consistency due to the addition of cream or milk, which gives it a velvety smoothness. On the other hand, Minestrone has a more broth-like consistency with chunks of vegetables and beans creating a heartier texture.

What is the soup called at Olive Garden? ›

It is so easy to make Olive Garden's classic Zuppa Toscana Soup at home! This incredible copycat recipe is even better than the restaurant version and can be made on the stove top or in the crock pot!

What is the lowest calorie soup at Olive Garden? ›

Calories in Olive Garden Soups
  • Minestrone. The Olive Garden's Minestrone has 100 calories per bowl. ...
  • Chicken and Gnocchi. A bowl of Chicken and Gnocchi soup from the Olive Garden has 250 calories, the restaurant reports. ...
  • Pasta e fa*gioli. ...
  • Zuppa Toscana.

How much sugar is in Olive Garden Zuppa Toscana soup? ›

Trans Fat 0gSugars 1.1g
Cholesterol 21.4mg7%Protein 7.1g
Sodium 607.5mg41%
Vitamin A - IU 19% Vitamin C 9% Calcium 5% Iron 1% Fat 22% Saturated Fat 21%
2 more rows
Sep 16, 2020

How much cholesterol is in Zuppa Toscana soup? ›

Sat. Fat 4.2g21%3%
Trans Fat 0g
Cholesterol 21.4mg7%
Sodium 607.5mg41%
2 more rows

What kind of soup do they serve at Olive Garden? ›

Chicken & Gnocchi - A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. Pasta e fa*gioli - White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth. Minestrone (V) - Fresh vegetables, beans and pasta in a light tomato broth - a vegan classic.

What's the difference between minestrone and zuppa? ›

In modern Italian, there are three words corresponding to the English word soup: zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for "dry" soups, namely pasta dishes; and minestrone, which means a very ...


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