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Zuppa Toscana

This Zuppa Toscana is super easy to make with simple ingredients and so satisfying. Even pickiest kids will eat this and no one would ever taste it is entirely vegan. All comes together in under 30 minutes, it tastes like the real deal, even better. You know you can’t beat homemade.

Some fresh vegan Parmesan is an amazing garnish for this Zuppa Toscana.

If you don’t eat/drink dairy, you may be missing out on the popular Olive Garden version of this soup. Do not worry, you can make a vegan version really easy at home. This version is also budget friendly. You get a big batch for a fraction of the costs you pay elsewhere.

In general, soups are a keeper for me. Seriously for me it is something that I can have and enjoy the whole year, for example my Cauliflower Soup, the Sweet Potato Soup, or my Navy Bean Soup.

Looking for more easy soup recipes? I got you covered – just use the search bar and keep all amazing things coming.

View on the ingredients needed to make this soup.

First steps are sauteing the vegan sausage filling and vegan bacon.

Why you should make this Zuppa Toscana

If you need more good reason for making my new soup recipe, let me tell you that the Zuppa Toscana is:

  • satisfying
  • easy to make with step by step pictures
  • super creamy
  • hearty

 

  • flavorful
  • comforting
  • filling
  • budget friendly

After frying onions and garlic, add cubed potatoes to the Zuppa Toscana.

The Zuppa Toscana is a one pot meal.

What you need for this Zuppa Toscana recipe:

You wonder what you will have to shop for making this? You will be surprised that it is not much or anything super special:

  • potatoes
  • vegan butter
  • garlic
  • vegan sausage
  • onions

 

  • vegan bacon
  • oat cuisine
  • vegetable broth
  • water
  • kale

Check out the recipe card for the exact measures.

After potatoes are almost tender, kale and the vegan meat and bacon combination goes back into the pot.

Finally, vegan cream completes this Zuppa Toscana.

How to make Zuppa Toscana

Heat 1 Tbs vegan butter in a large casserole or pot. Add vegan bacon and crumbled vegan sausage and fry both for around 5 minutes. Remove all from the pot and set aside.

In the same pot use the remaining Tbs vegan butter and add onions and garlic. Saute for around 3 minutes, before also giving the potatoes to the mix. After two more minutes add vegetable broth, water, season with salt and pepper. Cook on medium heat for about 10 minutes until the potatoes are almost tender. The exact time might depend on the type of potato you use.

Finally add the kale and the vegan sausage and bacon mix back. Let cook for another two minutes, the take from the heat. Stir in oat cream but do not bring again to a cook. Serve in bowls, garnish with vegan Parmesan.

Closeup view of the Zuppa Toscana in a large soup spoon.

It makes an great idea for dinner, lunch, make ahead meals that you can always count on and the whole family enjoy.

Mealprep

You can make the soup ahead, no problem. It will stay fresh for around 4 days when stored in a closed container in the fridge. The Zuppa Toscana reheats beautifully.

Zuppa Toscana in a bowl.

Big batch cooking

You can easily make a double or triple batch and store in the fridge.

Once you’ve tried it the first time it is hard to resist. You will make it over and over again.

This is a meal that you want to make at least 2 or 3 times a week, so good.

Seriously the best: this Zuppa Toscana is easy to make, filling, creamy, satisfying and budget friendly. No one would ever believe and taste it is entirely vegan. A keeper that the whole family will eat on repeat. #vegan #dairyfree #vegetarian #glutenfree #dinner #lunch #mealprep #lunch #contentednesscooking #zuppatoscana

If you try this Zuppa Toscana, tag me on Instagram or Facebook.

I love seeing all your remakes.

Cheers, Florian.

Some fresh vegan Parmesan is an amazing garnish for this Zuppa Toscana.

Zuppa Toscana

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Zuppa Toscana is super easy to make with simple ingredients and so satisfying. Even pickiest kids will eat this and no one would ever taste it is entirely vegan. All comes together in under 30 minutes, it tastes like the real deal, even better. You know you can't beat homemade.

Ingredients

  • ​8 oz vegan sausage, peeled and crumbled
  • 4 oz vegan bacon, finely cut
  • 4 cups vegetable broth
  • 1 cup water
  • 5 medium sized potatoes (mealy is best), diced really into fine cubes
  • 1 onion, finely diced
  • 6 cloves garlic, minced
  • 1 cup oat or soy cream, plain
  • 2 Tbs vegan butter, divided
  • 1 cup kale, finely chopped
  • vegan Parmesan for serving
  • salt, pepper to taste

Instructions

  1. Heat 1 Tbs vegan butter in a large casserole or pot. Add vegan bacon and crumbled vegan sausage and fry both for around 5 minutes. Remove all from the pot and set aside.
  2. In the same pot use the remaining Tbs vegan butter and add onions and garlic. Saute for around 3 minutes, before also giving the potatoes to the mix. After two more minutes add vegetable broth, water, season with salt and pepper. Cook on medium heat for about 10 minutes until the potatoes are almost tender. The exact time might depend on the type of potato you use.
  3. Finally add the kale and the vegan sausage and bacon mix back. Let cook for another two minutes, the take from the heat. Stir in oat cream but do not bring again to a cook. Serve in bowls, garnish with vegan Parmesan.
Nutrition Information:
Serving Size: 1.5 cups
Amount Per Serving: Calories: 429Total Fat: 25gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 526mgCarbohydrates: 31gFiber: 2.5gSugar: 3gProtein: 3.2g
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