Vegan Zuppa Toscana: Creamy Olive Garden Copycat

Vegan Zuppa Toscana reimagines Olive Garden’s creamy classic with plant-based Italian sausage, tender potatoes, kale, and cashew cream in a garlicky broth. This one-pot cozy soup simmers in 30 minutes, serves 6–8, and delivers rich comfort without dairy.

Why This Recipe Works

Vegan sausage crumbles brown for smoky sausage flavor. Cashew cream thickens naturally without separating. Potatoes release starch for body. Kale wilts perfectly at end for texture. Fennel seeds and red pepper flakes mimic authentic Tuscan spice.

Ingredients & Prep

• 12–14 oz vegan Italian sausage, crumbled
• 1 large onion, diced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 4 medium russet potatoes, diced
• 4 cups chopped kale
• 1 cup raw cashews + 1 cup water (blended smooth)
• 1 tsp fennel seeds
• ½ tsp red pepper flakes
• 2 tbsp nutritional yeast
• Salt and pepper

Step-by-Step Instructions

1. Brown sausage crumbles in large pot over medium heat 5 minutes; remove half for topping.
2. Sauté onion, garlic, fennel, and red pepper flakes 4 minutes until fragrant.
3. Add potatoes and broth; simmer 15 minutes until potatoes tender.
4. Stir in kale and nutritional yeast; cook 3 minutes until wilted.
5. Blend cashews with water until creamy; stir in soup and simmer 5 minutes. Top with reserved sausage.

Flavor Variations

Storage Tips

Refrigerate up to 5 days. Freeze up to 2 months.

FAQs

Too thin?
Simmer uncovered longer or add potato starch.

Cashew chunks?
Blend longer with hot water.

No cashews?
Use coconut cream or oat milk.

Conclusion

Vegan Zuppa Toscana comforts with creamy Tuscan soulplant-based perfection.

Best Vegan Zuppa Toscana: Garlic Kale Bliss

Print Recipe

A hearty and comforting vegan version of Zuppa Toscana made with tender potatoes, flavorful plant-based sausage, kale, and a creamy dairy-free broth. Cozy, satisfying, and perfect for cold nights.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 8 oz vegan Italian sausage, sliced or crumbled
• 4 cups russet potatoes, sliced thin
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup unsweetened coconut milk or cashew cream
• 3 cups kale, stems removed and chopped
• Red pepper flakes (optional)

Instructions

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add onion and sauté until soft, about 4–5 minutes.
• 3. Stir in garlic and cook 30 seconds until fragrant.
• 4. Add vegan sausage and cook until lightly browned.
• 5. Add potatoes, vegetable broth, Italian seasoning, smoked paprika, salt, and pepper.
• 6. Bring to a boil, then reduce heat and simmer 15–18 minutes until potatoes are tender.
• 7. Stir in coconut milk (or cashew cream) and kale.
• 8. Simmer another 5 minutes until kale is wilted.
• 9. Taste and adjust seasoning. Add red pepper flakes if desired.
• 10. Serve hot.

Notes

• Use cashew cream for a neutral, non-coconut flavor.
• Add white beans for extra protein.
• Soup thickens as it sits add broth when reheating if needed.

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 4g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg

Keywords: vegan zuppa toscana, dairy free potato soup, vegan kale soup