This easy, delicious Vegan Zuppa Toscana Soup is full of flavor and so easy to make. Pair with our vegan garlic bread for a full comforting meal.
Before we were vegan we loved going to Olive Garden. Now that we are vegan there’s many things we can no longer get there that we loved before. Therefore we make our own, like this vegan zuppa toscana.
Now, let’s back way up.
Zuppa toscana literally translates to Tuscan Soup in Italian and the Olive Garden version is NOTHING like the traditional Italian version.
We are absolutely well aware of this so this is basically a spinoff vegan version of Olive Garden’s Zuppa Toscana; however, we are adding a little traditional flare in there as well.
If you tailgate for sports games or take soup with you out on snowboarding trails, it would be perfect packed in a thermos too.
Make sure to make with our vegan garlic bread too!
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Frequently Asked Questions:
How is traditional Zuppa Toscana made?
The traditional version of zuppa toscana has kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomatoes, olive oil, salt, powdered chili, water and rigatino (an Italian bacon). It’s served with toasted Tuscan bread.
Obviously this version is much healthier than the Olive Garden zuppa toscana.
How is Olive Garden Zuppa Toscana made?
The Olive Garden version of zuppa toscana has Italian sausage (usually a spicy version, crushed red peppers, diced white onion, bacon, garlic, chicken bouillon, heavy cream, potatoes, and kale.
Clearly it is higher in calories and way more rich that the traditional version.
Can I prep this vegan zuppa toscana soup ahead of time?
Once made, let cool completely. Then, you can store it in an air tight container in the fridge for up to a week.
To reheat scoop out the desired amount and either place into the microwave for 2-3 minutes, stirring halfway or place in a pot on the stove until heated throughout.
It may get thick while sitting overnight, but it will thin back up as it’s heating back up.
Can I freeze this vegan zuppa toscana soup?
Yes! In addition to being able to store this soup in the fridge, you can put it into freezer safe bags or containers and store in the freezer for up to 3 months.
Let thaw out overnight or put in warm water to thaw before opening your bag or container.
Is this Vegan Zuppa Toscana Top 8 Allergen Friendly?
The ingredients that you need to be mindful of for allergens are the vegan bacon and sausage, vegan butter and coconut cream.
The only Hot Italian Sausage we’ve found is the Beyond brand which is already Top 8 Free.
We have not found a Top 8 Free vegan bacon so we recommend omitting that.
Use a soy free vegan butter if you need.
As far as the coconut cream, depending on your allergens you can use oat milk or cashew milk. Any plant based milk will work but try to stick with a creamier one.
Can I make this vegan zuppa toscana oil free?
While it will not have the richness that oil and vegan butter give, you can make this an oil free vegan zuppa toscana.
Saute your onions in vegetable stock instead of the vegan butter and then proceed with making the recipe as directed.
Can you taste the coconut in the recipe?
We know that many people are sensitive to coconut flavors.
While we personally do not notice the taste at all and think you will love the recipe as is, if you have a strong aversion to coconut and can taste it in anything, we recommend choosing a different milk. We would try to stay with a creamier version like oat or soy.
Is this vegan zuppa toscana spicy?
Because of the addition of vegan hot Italian sausage and red pepper flakes, it can be spicy.
However you can swap the hot Italian vegan sausage for regular vegan Italian sausage.
Also, the longer red pepper flakes sit, the spicier it makes something overall. So you could choose to add at the end or to each individual bowl instead of adding when the recipe calls for other spices.
What brand of vegan Italian sausage are you using?
In this recipe we used the hot Italian vegan sausage by Beyond Meat.
As far as we are away this is the only widely available hot Italian vegan sausage available.
If you don’t mind it’s not spicy or just prefer to use regular vegan Italian sausage, you can go with the regular version of Beyond Meat or a brand like Tofurkey.
What can I serve with vegan zuppa toscana?
If you are used to having zuppa toscana at Olive Garden then you are used to breadsticks. Unfortuntely, we don’t have a breadstick option currently on our sit but we do think you’d love our vegan garlic bread or vegan garlic knots.
Here’s a few more ideas that go well with vegan zuppa toscana:
- croutons (make sure they are vegan!)
- pretzels (hard pretzels or try or vegan soft pretzels)
- pita chips
What other vegan soups should I try?
Soups are perfect warming, comfort foods. Warmth and filling meals is what we crave when it’s colder outside.
Naturally, we want more of those delicious recipes at out fingertips and we are happy to oblige those needs.
If you are looking for more vegan soup recipes you should try our:
See all of our easy vegan soups!
We’d love if you leave a comment and let us know what soup to make next!
Pin this easy Vegan Zuppa Toscana Soup for Later!
Vegan Zuppa Toscana
- 8 slices vegan bacon
- 1 lb vegan Italian sausage, casing removed if any, (use Hot sausage for spicier taste )
- 1/4 cup vegan butter
- 1 medium onion, chopped
- 1 large carrot, diced small
- 1 rib celery, diced small
- 2 1/2 lbs russet potatoes, cut into slices (skin can be left on)
- 6 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 pinch crushed red pepper flakes, Optional, more or less to taste
- 5 cups vegetable broth
- 1 can cannellini beans, rinsed and drained
- 4 cups chopped kale (can sub with spinach)
- 1 can canned coconut milk
- vegan parmesan, optional for topping
- In a large dutch oven or heavy bottomed pot, cook the bacon over medium heat, stirring occasionally, according to the packaged instructions. Transfer to a paper towel-lined plate and set aside.
- In the same pot, add the Italian sausage cook according to the packaged instructions, breaking it up with a spoon into crumbles. Transfer to the paper towel-lined plate, set aside.
- Add 1/4 cup vegan butter and melt. Add the onions, carrots and celery and saute for 2 minutes.
- Add the potatoes and garlic and cook, stirring occasionally, until slightly softened, about 7- 8 minutes.
- Add in the salt, smoked paprika, black pepper and crushed red pepper flakes. Stir together and let cook for 1 minute to become fragrant. Stirring so you don't.
- Add the vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer, covered until the potatoes are tender and cooked through, 10 to 13 minutes, stirring once or twice.
- Add the beans, kale, coconut milk, cooked vegan bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes.
- Remove from heat and place into serving bowls. Top with vegan parmesan if desired.
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