Vegan Zuppa Toscana: Olive Garden Copycat Soup

Last Updated on October 10, 2025 by Chef Josie

This Vegan Zuppa Toscana captures all the creamy, savory comfort of the Olive Garden favorite without any dairy or meat. Made with tender potatoes, hearty kale, flavorful vegan sausage, and a silky cashew or coconut cream base, it’s a bowl of pure satisfaction that proves plant-based comfort food can be every bit as indulgent as the original.

If you love Soup Recipes that feel rich and cozy but are simple to make, this stovetop version will quickly become a household favorite. It’s perfect for meal prep, fall dinners, or whenever you crave a warming, nourishing soup.

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Why You’ll Love This Recipe

• Completely vegan: 100% plant-based yet creamy and satisfying.
• Hearty and filling: Potatoes, kale, and vegan sausage make it a full meal in one bowl.
• Quick stovetop method: Ready in about 40 minutes.
• Perfect for the season: A standout among Winter Soup Recipes and Fall Soup Recipes.
• Family-friendly: Even non-vegans will love this comforting classic.

Ingredient Breakdown

1 tablespoon olive oil – For sautéing the aromatics.
1 package (14–16 oz) vegan Italian sausage – Provides the flavor base and heartiness.
1 small onion, diced – Adds sweetness and depth.
3 cloves garlic, minced – Essential for classic Tuscan flavor.
4 cups potatoes, diced (Yukon gold or red work best) – Creamy and tender once cooked.
4 cups vegetable broth – Keeps the soup light and savory.
2 cups water – Helps the soup achieve the right consistency.
1 teaspoon dried oregano – Adds warmth and herbal balance.
½ teaspoon crushed red pepper flakes – Optional for a gentle heat.
Salt and black pepper to taste – Adjust at the end.
1 can (13.5 oz) full-fat coconut milk or 1 cup cashew cream – Creates the creamy finish.
2 cups chopped kale – Adds color, texture, and nutrients.
2 tablespoons nutritional yeast (optional) – Adds depth and a mild cheesy flavor.

Substitutions

• Use white beans instead of vegan sausage for a lighter version.
• Substitute spinach for kale if preferred.
• Use oat milk or almond milk for a lighter base (but less creamy).

Step-by-Step Instructions

1. Brown the vegan sausage
   Heat olive oil in a large pot over medium heat. Add vegan sausage and cook for 5–6 minutes, breaking it apart with a spoon until lightly browned. Remove and set aside.
2. Sauté aromatics
   In the same pot, add diced onion. Cook 3–4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and broth
   Stir in the potatoes, vegetable broth, water, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Simmer until tender
   Cook uncovered for about 15–20 minutes, until potatoes are fork-tender.
5. Add sausage and cream
   Return cooked vegan sausage to the pot. Stir in coconut milk or cashew cream and nutritional yeast if using.
6. Add kale and finish
   Add chopped kale and cook another 3–4 minutes until wilted. Adjust seasoning to taste before serving.

Notes and Top Tips

• Use full-fat coconut milk for the richest, creamiest texture.
• For a thicker soup, mash a few potato pieces with a spoon after simmering.
• Add more broth or water if you prefer a lighter consistency.
• Leftovers taste even better the next day as the flavors deepen.
• To make it nut-free, use coconut milk instead of cashew cream.

Serving Suggestions and Variations

• Serve with: Garlic bread, vegan focaccia, or a crisp green salad.
• Add protein: Stir in white beans or lentils for an extra boost.
• Make it spicy: Add more red pepper flakes or diced jalapeño.
• Flavor enhancer: A drizzle of olive oil or vegan Parmesan before serving adds a finishing touch.

Storage and Reheating Tips

• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Best frozen without the kale (add fresh when reheating). Keeps up to 2 months.
• Reheat: Warm gently on the stovetop over medium heat, adding broth as needed.

Why You’ll Make It Again

This Vegan Zuppa Toscana delivers all the cozy flavor of the Olive Garden favorite while staying 100% plant-based. It’s rich, hearty, and simple to prepare, making it one of those Soup Recipes you’ll reach for again and again. Whether you’re serving it to vegans, vegetarians, or meat-eaters, everyone will want seconds.

FAQs

Can I make this ahead of time?
Yes. This soup reheats beautifully and tastes even better the next day.

Can I use another green besides kale?
Yes, spinach, Swiss chard, or collard greens all work well.

Can I use light coconut milk?
Yes, though it will be slightly less creamy.

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