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5.0 from 78 votes

Vegan Zuppa Toscana

🥣 Craving Olive Garden's famous soup? This vegan zuppa toscana transforms the creamy classic with plant-based sausage, tender potatoes, and kale in a rich, dairy-free broth - ready in 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 -5
Course: Main Course , Soup
Cuisine: Vegan

Ingredients

  • 2 field roast Italian sausages
  • 2 tbsp. olive oil
  • 1 large onion finely chopped
  • 2 large cloves garlic finely chopped
  • 1/2 cup dry white wine optional
  • 1 1/2 tbsp. vegetable stock paste
  • 3 large russet potatoes scrubbed rinsed and cubed - cut evenly
  • season to taste
  • 2 tbsp. dried basil
  • 1 tbsp. dried thyme
  • 1 teaspoon red chili flakes optional — adjust to your taste
  • enough water to cover the potatoes around 4-5 cups
  • 1 can coconut milk or oat milk
  • 3 cups chopped kale hard stems removed - can also use spinach or fresh green chard
  • garnish with fresh lemon and vegan parmesan

Instructions

    Cup of Yum
  1. Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
  2. Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
  3. OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
  4. Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
  5. Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
  6. Serve hot with vegan parmesan and a dash of lemon!