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    Home

    Vegan Zuppa Toscana

    December 27, 2019 By Rene 145 Comments

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!

    Jump to Recipe
    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana

    It has been a hot minute since I have posted a new recipe! I went all in on on creating 31 NEW recipes for my new ebook - Ultimate Vegan Dinner Guide - so I had to take a brief hiatus from my normal posting schedule here.

    But I have sooooooo many ideas for recipes I plan to bring to TSV over the next month, so hold onto your butts (movie reference, people), because there are going to be plenty of new recipes coming your way.

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana

    Now, onto today's recipe. This Vegan Zuppa Toscana soup has literally been on my to-do list for the last year. So I am soooooo excited to finally be sharing it with all of you.

    It is everything you could want in a soup. Creamy, flavorful broth filled with potatoes, vegan sausage and kale. I mean, what else could you ask for in a meal?

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana
    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana
    TSV TIP: For the sausage in this recipe I used Beyond Sausage Spicy Italian. You can use your favorite brand of vegan sausage.

    How to Make this Vegan Zuppa Toscana

    This soup is super easy to make! Brown off your vegan sausage, then make a roux with vegan butter and flour. Add your onions and spices to the pan and cook until tender.

    Next add your water, non-dairy milk, bouillon and potatoes to the pot. Bring to a boil and simmer until the potatoes are tender.

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana

    Lastly, add your kale and cook until it is tender. Serve this up with more red pepper flakes, pepper and some crusty bread.

    It is one of those soup recipes that you will want to make again and again. You can also freeze the leftovers for an easy weeknight dinner!

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana
    Print Pin
    4.95 from 86 votes

    Vegan Zuppa Toscana

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!
    Course Main Course
    Cuisine Italian
    Keyword soup
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 8 cups

    Ingredients

    • 1 tablespoon olive oil
    • 8-16 ounces vegan Italian sausage*
    • 2 tablespoon vegan butter
    • 2 tbsp flour
    • 1 yellow onion diced
    • ½ tablespoon fennel seeds roughly chopped
    • 1 teaspoon oregano
    • ½ teaspoon black pepper plus more to taste
    • red pepper flakes to taste
    • 3 cloves garlic diced
    • 4 cups water
    • 1 cup non-dairy milk, unsweetened I used soy
    • 2 teaspoon Better Than Bouillon No Chicken Base**
    • 1 teaspoon Better Than Bouillon No Beef Base**
    • 5 small russet potatoes (or 2 large ones) peeled and diced into 1" cubes
    • 2 cups kale stems removed and chopped

    Instructions

    • Heat the olive oil in a stock pot over medium heat. Add the sausage and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
    • Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.
    • Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds.
    • Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes).
    • Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes.
    • Serve the soup topped with more black pepper, red pepper flakes and the leftover sausage pieces.
    • You can serve this with some crusty bread for dunking.

    Video

    Notes

    *For a lighter soup, use 8 ounces of sausage instead of 16. I used Beyond Sausage for this recipe, but you can swap it for your favorite vegan sausage.
    **You can get the bouillon at Whole Foods or online here and here. If you are sensitive to sodium, you can swap the water and bouillon for your favorite broth.
    ***TO FREEZE: Allow the soup to cool completely. Transfer the soup to freezer safe containers.

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana
    « Top 10 Recipes of 2019
    Weekly Vegan Dinner Plan #85 »

    Reader Interactions

    Comments

    1. Shelita Rice

      November 15, 2022 at 4:43 pm

      5 stars
      This soup was so good! I made slight modifications to the recipe. My husband and I love mushrooms, so we added mushrooms, extra oregano, Italian seasoning, 6 cloves of garlic, sweet and spicy seasoning, and 1 1/2 tbsp of better than veggie bouillon. I also use mushroom broth instead of water.

      Reply
    2. Holly

      September 02, 2022 at 6:43 am

      4 stars
      This recipe is in our regular rotation and a regular for guests as well. I make it with the following adjustments for flavor and simplicity:
      …steamed & puréed cauliflower instead of flour & non-dairy milk (very effective thickener; faster & easier than a rue; more veggies less calories)
      …both crumbled and link vegan sausage to add texture
      …add a little Beyond Bullion Sautéed Onion and Garlic flavors to taste. Really, just a little

      Great job making a conventional favorite into a vegan favorite!

      Reply
      • Ronnetta

        October 30, 2022 at 9:12 am

        5 stars
        I made this for a family/friend gathering, and everyone raved about it. The flavor was sooooo good. I absolutely loved it, and am already planning to make it again. Thank you for sharing this wonderful recipe!!!

        Reply
        • Ronnetta

          October 30, 2022 at 9:16 am

          Forgot to mention. My husband even overheard a friend say, “Maybe I will go vegan.” WIN!

          Reply
          • Rene

            November 03, 2022 at 1:37 pm

            hahaha - LOVE THIS!

            Reply
    3. Mariah

      August 15, 2022 at 6:57 pm

      5 stars
      This soup is so good, I made it yesterday and it was perfect for a lazy Sunday meal. My fiancé loved it so much he asked me to make it again tonight and with experience it turned out even better! I will say though as written it’s a little lacking on flavor/richness so I added more bouillon, Italian seasoning, more butter while the potatoes were simmering, and my secret weapon, umami seasoning (the spice lab magic mushroom powder). So delicious with baguette or focaccia! I also like it with spicy impossible sausage, it holds up nicely in the soup.

      Reply
    4. Rachel Anne

      July 08, 2022 at 10:44 am

      Can this be made in an instant pot? If so recommendations on how?

      Reply
      • Diane P

        September 28, 2022 at 6:51 am

        Hi Rachel!
        I make a very similar version of this in the Instant pot.
        -On sauté mode: cook sliced/crumbled 2 pkgs. Beyond Hot Italian Sausage. Then empty out all but 2tsp of the oil from the sausage and set the cooked sausage aside. Next, saute the 1 chopped onion in the 2tsp oil, add 1 heaping tsp Oregano and cook till starts to soften, then add 4 garlic cloves and sauté one minute more. Then add 6 cups No Chick'n bouillion (already mixed with water to make 6 cups stock), and scrape off all the stuff stuck to the bottom of pot for extra flavor, add 4-6 chopped potatoes.
        Cook on Manual for 5 Minutes, with a 10 Minute natural pressure release when done. Next add in 1 bunch chopped kale, stir well. Cover and heat through for 5 minutes.
        Stir in 1-1 1/2 cups cashew cream . Serve and Enjoy!!! .

        Reply
        • Diane P

          September 28, 2022 at 6:53 am

          * add sausage back in when adding the potatoes to the pot.

          Reply
    5. Christin Michels

      May 10, 2022 at 12:38 pm

      Can you use Spinach instead of Kale?

      Reply
      • Holy

        September 02, 2022 at 6:31 am

        Yes, I’ve done so with great results. I recommend adding more, and just before serving.

        Reply
    6. Rosa

      March 18, 2022 at 10:54 am

      5 stars
      This soup was the BOMB! My 1st time making it, blew my mind! The leftovers were even better. I added fresh Rosemary & it was perfect!

      Reply
    7. Elizabeth

      March 10, 2022 at 8:56 pm

      5 stars
      Fantastic! Thank you for sharing; I can never have too many amazing vegan recipes.

      Reply
    8. Meagan

      February 22, 2022 at 4:47 pm

      5 stars
      i use the beyond hot italian sausage and this soup is so delicious! it’s quickly become one of my meals on rotation. i do cook down the kale with some olive oil and garlic just to get rid of that chewy kale texture that i’m not a fan of, and i also add a little bit of vegan heavy cream to make it extra creamy. topped with some vegan parm and served with crusty bread and it’s so comforting and delicious.

      Reply
      • Rene

        March 02, 2022 at 8:55 am

        So glad you liked it Meagan!

        Reply
    9. Mary

      February 06, 2022 at 5:22 pm

      5 stars
      I made this for my meat-eating mother-in-law, and she absolutely loved it! I used Tofurky Italian Sausage (14 oz), homemade veggie broth instead of the bouillon, almond flour for the roux, and boxed coconut milk, and I left the skin on the potatoes. I finely chopped the kale stems to use in fried rice later, but they would have also been great in this recipe if I had thrown them in the pot when I put the onions in to soften up. Delicious, quick, and easy!

      Reply
      • Rene

        February 09, 2022 at 4:20 pm

        Yummmmm! Those all sound like great subs. So glad you and your family enjoyed!

        Reply
    10. Tonya

      January 01, 2022 at 6:52 pm

      Is it possible to make this without the sausage?

      Reply
      • Morgan

        January 02, 2022 at 4:45 pm

        5 stars
        This was so good and so easy! I forgot to grab the fennel seeds at the store so I added a little rosemary instead and it worked out great!

        Reply
        • Rene

          January 05, 2022 at 9:44 am

          Yum! Rosemary sounds like a great addition!

          Reply
      • M

        January 02, 2022 at 5:22 pm

        I just came to ask the same thing!

        Reply
      • Rene

        January 03, 2022 at 7:58 am

        Sure! You could omit it altogether or you could sub cooked lentils. Either way you will probably want to season it with some Italian seasoning.

        Reply
    11. Christina

      October 30, 2021 at 12:44 pm

      5 stars
      This is one of my go-to soups for a chilly evening. I’ve served it many times to non-vegans to RAVE reviews! Dipping some bread/focaccia into the soup takes it to the next level. Thanks for the awesome and simple recipe!

      Reply
      • Rene

        October 31, 2021 at 8:45 am

        Yummmmm...focaccia sounds amazing with this. So glad you enjoyed!

        Reply
        • Liz

          January 01, 2022 at 4:56 pm

          5 stars
          Finally decided to make this soup and we absolutely loved it! I used gluten free flour and it worked just find. Perfect winter soup on a snowy weekend. Thank you for this delicious vegan recipe. ❤

          Reply
          • Rene

            January 05, 2022 at 9:45 am

            So glad you enjoyed it Liz!

            Reply
    12. Katie

      October 30, 2021 at 12:05 pm

      This is my first time using vegan chicken or beef bouillon, and it absolutely makes the recipe!! The broth is rich and flavorful, and the combo of potatoes, sausage, and kale feels excellently balanced. A definite favorite for the winter season 🙂

      Reply
      • Rene

        October 31, 2021 at 8:44 am

        Hi Katie! So glad you liked this!!!

        Reply
    13. Kristina

      October 29, 2021 at 12:27 pm

      Added some white bean purée and used impossible sausage with some sage, was delicious with a homemade sourdough

      Reply
      • Rene

        October 31, 2021 at 8:43 am

        You had me at homemade sourdough!!! So glad you enjoyed this!

        Reply
    14. Rebecca

      October 16, 2021 at 4:38 pm

      5 stars
      This was delicious and very simple! I didn’t have any bouillon so I used four cups of low sodium veggie broth and one cup of extra creamy Chobani oat milk - super flavorful. I was surprised at how the Beyond Sausage stood up to the soup, it didn’t disintegrate or get soggy. Made a fresh loaf of no knead artisan bread to sop up the soup…yum. Will definitely make again!

      Reply
      • Rene

        October 19, 2021 at 5:26 pm

        Hi Rebecca - so glad you enjoyed this! Th fresh bread sounds like the perfect side!

        Reply
        • Naimah

          October 31, 2022 at 6:13 pm

          Just made this tonight. It’s sooo good! Perfect for fall. Thank you so much!!

          Reply
    15. Stella

      September 20, 2021 at 6:55 pm

      5 stars
      made this today so i could have something to eat throughout the week, it did not disappoint!! i used light life sausage, and before adding the kale i used an immersion blender on some of the potatoes to thicken it up a bit!! awesome flavor, super satisfying and filling. definitely making again as the weather gets colder.

      Reply
      • Rene

        October 08, 2021 at 8:36 am

        Hi Stella - so glad you liked it! I like the idea of blending some of it up for a thicker soup!

        Reply
    16. Chris

      September 19, 2021 at 1:51 pm

      I’ve made this so many times for my vegan girlfriend and she LOVES it! But she’s recently watching her carbs, would this recipe make any sense with sweet potatoes substituted?

      Reply
      • Rene

        October 08, 2021 at 8:33 am

        Hi Chris - you could definitely do sweet potatoes. I also wouldn't be mad about some beans in this soup too!

        Reply
    17. Ambyr

      May 10, 2021 at 10:03 am

      What’s the calories

      Reply
    18. Mim

      April 26, 2021 at 5:54 am

      4 stars
      Very good recipe. It was so simple to put together and tasted very good. I made it without using oil or vegan butter. Really nice flavor, and healthy! Thanks for the nice recipe!

      Reply
      • Rene

        April 28, 2021 at 4:43 pm

        Hi Mim - so glad you enjoyed this!

        Reply
    19. Deb

      April 11, 2021 at 8:31 am

      5 stars
      This was a delicious soup. Used oat milk and it was perfect. I have to say that the flavours melded beautifully and the consensus was it was even better the next day. I was happy to get away from beans in a soup. Thanks for this.

      Reply
      • Rene

        April 13, 2021 at 8:44 am

        Yay! So glad you liked it! And I agree, the leftovers are super tasty!

        Reply
    20. Debbie

      March 14, 2021 at 6:12 pm

      5 stars
      This soup is for everyone because it is so delicious. I am not vegan and use spicy Italian sausage, butter and make my own chicken stock. I’ve never liked kale but love it cooked. Maybe one day I will cross over to the vegan side but for now I’m using your wonderful recipe and making it my own.

      Reply
    21. Angela

      March 10, 2021 at 7:32 pm

      This soup came out amazing! I doubled the broth and was wondering how big could make it a little thicker? Other than that it was delicious!!

      Reply
    22. Julie Freiheit

      February 24, 2021 at 2:55 pm

      Havent tasted yet, but prep time is way more than 15 min. Just prepping potatoes, onions, spices, sausage.
      Cook time I guess was close to 30, and its alot of work and has a bit of clean up when over. A little more specific on the sausage. Beyond sausage has 3 flavors. Other brands are different. Hope it takes good. 🙂

      Reply
    23. Amy

      February 23, 2021 at 6:42 am

      5 stars
      Easy weeknight meal and OMG so delicious!

      Reply
      • Rene

        February 25, 2021 at 9:41 am

        Thank you!!!

        Reply
        • Bridget

          September 25, 2021 at 4:14 pm

          5 stars
          All I can say is it’s simply delicious! I made it for some non vegan friends and let’s just say it was the hit of the night!!! Thanks!!!

          Reply
          • Rene

            October 08, 2021 at 8:38 am

            Woooo - so glad it was a hit Bridget!

            Reply
    24. MH

      February 04, 2021 at 4:20 pm

      5 stars
      Loved it! Perfect recipe for February in Western NY 🙂

      Reply
    25. Lauren

      February 02, 2021 at 6:57 pm

      5 stars
      O.M.G. Delicious! This was amazing and I ate until I was stuffed. I used half the potato amount and added cannellini beans (just to watch the carbs, so I could eat the bread) but followed everything to a T. Wonderful, thank you so much!

      Reply
    26. Sasha Ellis-Grailer

      January 25, 2021 at 6:29 pm

      This was delicious and young kiddo approved!! I followed the recipe exactly with the exception of accidentally adding sweetened soy milk instead of unsweetened. Luckily, It was still yummy!

      Reply
      • Rene

        January 29, 2021 at 9:09 am

        Glad it still worked out and that your kids approved 🎉

        Reply
    27. Sandy Sweeney

      January 24, 2021 at 1:37 pm

      Great recipe! I used some of my sister’s “Italian sausage” spice farro recipe instead of veg sausage. Delish. Thank you so much!

      Reply
    28. Christina

      January 24, 2021 at 12:48 am

      5 stars
      SO GOOD. I used all veggie broth instead of water (and only 3 cups because apparently I can't read) and unsweetened almond milk and it still came out amazing.

      Reply
      • Rene

        January 29, 2021 at 9:10 am

        Yay! So glad you liked it!

        Reply
    29. E

      January 22, 2021 at 11:47 am

      This came out great! I used all veggie broth instead of water/bouillon and spinach instead of kale. Thanks for sharing!

      Reply
    30. Shannon

      January 19, 2021 at 2:22 pm

      5 stars
      Can I use coconut milk as my non-dairy milk?

      Reply
      • Rene

        January 19, 2021 at 7:58 pm

        I usually go for a more neutral non-dairy milk, like soy or oat. But it will definitely work! You might get a slight sweetness.

        Reply
    31. Janet

      January 17, 2021 at 11:12 am

      5 stars
      This soup is crazy good. I've been vegan for about 9 months and I've tried at least one new recipe a week. This is by far the best recipe I've tried so far. When I went vegan, Olive Garden Zuppa Toscana soup is one of the few things I missed. Now that has been rectified as I can make this at home whenever I want. I followed the recipe exactly except I used almond milk instead of soy. Thanks for sharing.

      Reply
      • Rene

        January 19, 2021 at 8:43 am

        Yay! So glad you liked it and are able to get your soup craving curbed 🤗

        Reply
    32. Òmra

      December 26, 2020 at 2:53 pm

      5 stars
      I made this dish for Christmas dinner for my parents, brother, husband and son. My brother and I eat (mostly) plant based while the rest of the family does not. The great thing about hosting Christmas dinner is that I knew whatever vegan dish I was going to prepare was going to be delicious and our meat-eating relatives would be satisfied. Besides - my brother and I are always “harder to feed” when we eat holiday dinners away from home so it was nice to be in control.

      I followed this recipe mostly exactly - except I didn’t use beyond meat or the fennel. I found a spicy Italian vegan sausage at Wegmans that was perfect for this dish. It was just the right amount of heat for everyone. We all love spicy food so it was a hit. I served this homemade dinner rolls and it was perfect.

      For meat-eating friends:
      This recipe was such a huge hit with my family that there were no leftover and I was asked to make it again tonight. This time it was only for my husband, son, and me. My father is a small organic farmer in Southeast Virginia and is always providing us with fresh seasonal produce and true farm-to-table meat. This Christmas he tried his hand at regular and spicy chicken bratwurst and turkey bacon. When my husband (begged) for me to make this dish again (that he loved the vegan version of) we used my dad’s spicy chicken bratwurst in place of the faux-meat. It was once again a huge hit. Full of flavor, perfectly hearty and savory, and just the perfect recipe for cuddling on the couch by the warm lights of the Christmas tree, a big cozy blanket, a puppy by your side and a good book. Very hyggelig. Thank you!

      Reply
      • Rene

        December 30, 2020 at 10:06 am

        Thank you so much for the detailed review! I'm so glad it was a hit with the whole family! Happy New Year!

        Reply
    33. Lauren

      December 21, 2020 at 3:09 pm

      Looking forward to making this! Has anyone made it the day before, let it sit in the fridge overnight and reheat on the stovetop the next day? Trying to minimize the amount of cooking on Christmas Day.

      Reply
    34. April

      December 03, 2020 at 12:36 pm

      5 stars
      Absolutely love this soup, we've made it twice in the last week! The flavors go together perfectly and it hits the spot on these cooler days we are having. We will definitely continue to enjoy this one.

      Reply
      • Rene

        December 04, 2020 at 11:24 am

        Yay! So glad you liked it!!!

        Reply
    35. StellBellBear

      December 02, 2020 at 7:54 pm

      4 stars
      This was pretty good! The flavors were definitely great, but I did feel like I needed way more broth. There was hardly any when it was all said and done. I would probably double the broth next time? As is there was too much sausage (but more broth could fix this) and I used an amount right in between what was suggested. I used Field Roast Italian sausage because it’s our favorite. I didn’t have kale so used frozen spinach and that was great. I used veggie bouillon cubes since I can’t really find loose powder at any stores, much less vegan versions of beef or chicken.
      One of my friends that was over for dinner is not vegan, but he really loved the soup! My kiddos also enjoyed it, But they wanted more broth as well.
      I would definitely make this again, but doubling the broth next time for sure!

      Reply
    36. Kristin

      December 02, 2020 at 9:49 am

      4 stars
      So good! Couldn’t figure out to post a picture.

      Reply
      • Rene

        December 02, 2020 at 8:02 pm

        I wish you could post pictures, but that isn't a feature yet. So glad you liked it!

        Reply
    37. Kellu

      December 01, 2020 at 5:40 am

      5 stars
      Girlfriend!! This soup was such a win!!

      Do you have a crockpot version? I'm afraid if I just throw it all in the crockpot it won't thicken right with the flour mixture.

      Reply
      • Rene

        December 02, 2020 at 8:55 am

        I don't have a crockpot version 🤔 It would probably work. I would just brown the sausage separately and rather than making a roux with the butter and flour...instead, make a flour slurry with 2 tbsp of flour and 2 tbsp of water and pour it in about 10 minutes before eating. You could still add the butter at the end too 🤗

        Reply
    38. Jessica

      November 12, 2020 at 2:51 pm

      5 stars
      so yum

      Reply
      • Rene

        November 16, 2020 at 9:06 am

        Thank you!!!

        Reply
    39. Allison

      November 04, 2020 at 7:23 am

      5 stars
      Turned out SO good. My boyfriend and I could not get over how tasty and satisfying this soup was. Thank you for the recipe!

      Reply
      • Rene

        November 11, 2020 at 10:10 am

        So glad you both liked it!!!

        Reply
      • Sharon L

        November 29, 2020 at 12:17 pm

        5 stars
        This soup is absolutely wonderful! All the flavors marry perfectly! I will definitely make this again...and again!

        Reply
        • Rene

          December 02, 2020 at 8:56 am

          Yay! So glad you liked it!!!

          Reply
    40. CP

      October 12, 2020 at 9:31 am

      5 stars
      Yummy! Not sure why ours didn’t turn out looking like these pictures, but it tasted great! We added a couple zucchini for even more veggies 😊

      Reply
      • Rene

        October 12, 2020 at 2:23 pm

        So glad it turned out well - and I love the idea of extra veggies!

        Reply
    41. Harmony

      October 11, 2020 at 4:33 pm

      5 stars
      This soup is seriously delicious. It’s easy to make as well! I love recipes that only require 1 pot/pan. I used beyond sausage and it was perfect. I think it would also be good with Lightlife sausage. I served mine with crusty roasted garlic bread. Yum!

      Reply
      • Rene

        October 12, 2020 at 2:18 pm

        So glad you liked it. I love lightlife too! And the crusty garlic bread sounds 🙌

        Reply
    42. KRenee

      October 01, 2020 at 11:12 am

      5 stars
      Absolutely LOVE this soup! I made it quickly after your first post last December, and I have made it so many times over since. Family loves it, as well, and we are picky about potato soups! 🙂 Delicious, hearty, and great for the cool months; though, we would eat it any time. Thanks!

      Reply
      • Rene

        October 03, 2020 at 12:04 pm

        Yay! I'm so glad it is a hit with your family!

        Reply
    43. Suzy

      September 25, 2020 at 4:58 am

      5 stars
      Loved it! I used Yukon Gold potatoes because they were on sale, Tofurky Italian sausage because my store didn't have Beyond, and Ripple plant-based milk because I love cooking with it! It turned out great! I'll definitely be making it again.

      Reply
      • Rene

        September 29, 2020 at 8:38 am

        Yay! So glad you liked it Suzy!

        Reply
    44. Ally

      September 11, 2020 at 2:58 am

      5 stars
      This was so good! I’m making the transition into a plant based diet but my husband loves his meat. I waited until after he ate to tell him that it was vegan and he couldn’t believe it! Definitely a winner!

      Reply
      • Rene

        September 29, 2020 at 8:52 am

        Haha - love this. So glad you both liked it!

        Reply
    45. Jan

      September 07, 2020 at 3:45 pm

      Fantastic recreation of my favorite Olive Garden meal that I have missed since adopting a plant based diet 3 years ago. I couldnt find Beyond sausage so I subbed Lightlife plant based ground sausage and added more fennel and it turned out great. Will definitely make again and again.

      Reply
      • Rene

        September 08, 2020 at 8:01 am

        Awesome! So glad you liked it Jan!

        Reply
    46. Danielle

      September 05, 2020 at 5:26 pm

      5 stars
      So freaking good. I used unsweetened almond milk bc I forgot to pick up soy! Turned out fabulous. Adding this to my favorite soups list!

      Reply
      • Rene

        September 08, 2020 at 8:07 am

        Woo! So glad you liked it!

        Reply
    47. Sarah

      August 29, 2020 at 1:36 pm

      5 stars
      This was awesome and tastes just like the original!
      I used almond milk instead of soy.

      Reply
    48. Lorissa

      August 17, 2020 at 6:25 pm

      5 stars
      I don’t normally comment or rate recipes but this is honestly one of my favorite vegan recipes ever. I’m always coming back to it and recommending it to others! Love it so much!!

      Reply
      • Rene

        August 17, 2020 at 8:36 pm

        SO glad you liked it! And thanks for much for leaving a comment. I love hearing feedback 😉

        Reply
    49. Dawne

      August 17, 2020 at 4:53 pm

      5 stars
      SO good!! This will be added to the supper rotation! Thank you!

      Reply
      • Rene

        August 17, 2020 at 8:38 pm

        Awesome! It's always a win when you find something you can add to the rotation 🙂

        Reply
    50. Amy

      July 22, 2020 at 1:25 pm

      5 stars
      I rarely post comments on the recipes I make but I just had to say that this is the best vegan dish I have ever made! Thank you so much for this recipe, it’s fantastic! 😍

      Reply
      • Rene

        July 25, 2020 at 11:23 am

        You're so sweet - I'm so glad you loved it!

        Reply
    51. Cindy

      May 19, 2020 at 11:57 am

      5 stars
      I rarely comment but I made this last week and the recipe is DELICIOUS! Tastes better the next day and just like Olive Gardens! I‘m already harvesting kale and mustard greens growing in my garden. Made vegan with fieldstone Italian sausage, added red bell and used plain cashew milk. Thank you so much for the recipe! Been missing restaurants since the shelter in place order. This helps!

      Reply
      • Rene

        May 19, 2020 at 12:53 pm

        So glad you liked it - and those homegrown greens sound amazing!

        Reply
        • Jenny

          June 20, 2020 at 8:07 am

          How much veggie broth should I sub in instead of the better than bouillon??

          Reply
          • Rene

            June 20, 2020 at 2:08 pm

            4 cups - so sub the bouillon AND the 4 cups of water for 4 cups of broth.

            Reply
    52. Gabby

      March 12, 2020 at 1:13 pm

      5 stars
      We loved this recipe!! We are not vegan, just dairy free so I did sub real spicy italian sausage for the vegan meat. It worked great for us!!

      Reply
      • Rene

        March 12, 2020 at 5:16 pm

        So glad you were able to try this and make it to your liking. I swear the Beyond Meat Italian Sausage tastes like real meat. I'd love to hear your take on it if you make it again. I obviously haven't eaten meat in years, so my taste could be skewed 🙂

        Reply
    53. Peggy

      March 11, 2020 at 10:23 am

      5 stars
      I love soup and I LOVE this soup! So full of flavor and so easy to make. Thanks for all your hard work making and sharing so many delicious recipes

      Reply
    54. Alex

      March 10, 2020 at 12:14 pm

      How big is the stock pot you use for this recipe?

      Reply
      • Rene

        March 10, 2020 at 3:46 pm

        I used a 4 quart dutch oven 🙂

        Reply
        • Alexandra

          March 11, 2020 at 6:33 am

          Thank you! Making it this week!

          Reply
    55. Adrienne

      January 23, 2020 at 6:37 pm

      5 stars
      Made this tonight and this is amazing! I will make it over and over again!

      Reply
      • Rene

        January 26, 2020 at 8:06 am

        Yay! So glad you liked it Adrienne!

        Reply
    56. Anne

      January 21, 2020 at 11:26 am

      I just made this last night - WOW! So good! Happily eating leftovers today. Great recipe - can't wait to try more. Thank you!

      Reply
      • Rene

        January 21, 2020 at 3:13 pm

        I love soup leftovers! So glad you liked it!

        Reply
    57. Syndi

      January 21, 2020 at 9:23 am

      This recipe sounds delicious! Reading the ingredients.....did you actually mean 8, 16 OZ packages of sausage?! That seems like a lot ......besides, the Beyond Beef Sausages are quite expensive.

      Reply
      • Rene

        January 21, 2020 at 3:16 pm

        It reads 8-16 oz - meaning 8 to 16 oz of sausage. I also have a note associated with that ingredient where I mention you can use less sausage (aka 8 oz) for a lighter soup 😉 Hope that clarifies it.

        Reply
    58. Johanna

      January 18, 2020 at 12:02 am

      5 stars
      Both times that I made it, it was more of a homogenized chowder, and not 'brothy' and we loved it, although I'm looking forward to making more 'brothy.' Has anyone else made it like more of a chowder?

      Reply
    59. Lee

      January 17, 2020 at 7:05 pm

      5 stars
      A M A Z I N G! I was so in love with Olive Gardens Zuppa Toscana but have not had it for about 5 years since adopting a more vegan and pescatarian lifestyle. This brought tears of joy to
      my eyes when I tasted it. It’s even better than what I’ve had before!! My family loved it too. Such a simple recipe with amazing flavor. Thank you, thank you!

      Reply
    60. Johanna

      January 12, 2020 at 5:30 am

      5 stars
      I made it the second time with red potatoes because that's what I had, and it was again delicious!!!

      Reply
    61. Kirsten

      January 10, 2020 at 10:38 am

      i read a food rule from Michael Pollan,s book “Food Rules” that stated “ if made in a plant, don’t eat it, if it comes from a plant, eat it. The vegan sausage concerns me in this respect. How safe are the ingredients?

      Reply
      • Luanne

        January 11, 2020 at 6:01 pm

        Kirsten, There are many different ways of being vegan and WFPB. That said, there are many different kinds of vegan sausages made in “a plant”. Please don’t be that person who feels the need to be the ingredient police. If a recipe doesn’t fit your particular philosophy, can’t you just just scroll on by?

        Reply
      • Maggie

        March 08, 2020 at 9:20 am

        Kristen, it's easy to adjust this blog's recipes to both whole food AND low fat preferences. Just replace the high-fat factory fake meat with cooked beans (berlotti or cannelini would be my first choice, but chickpeas would do). Voila! You now have a whole food version! When you find a recipe like this with flavors and ingredients you generally like, just make the adjustments to suit your needs. When you figure out a substitution that works, most bloggers appreciate having it shared in the comments so that others who may follow a similar path will know about it. It may also help those on a tight food budget who find the price of Beyond products to be out of reach.

        Reply
    62. Johanna

      January 08, 2020 at 4:52 am

      5 stars
      I'm sitting on a bunch of collard greens. I imagine that they would work well in place of the kale for my second time making it, right?

      Reply
      • Rene

        January 08, 2020 at 10:55 am

        100% - I love collard greens 🙂

        Reply
    63. Ashley

      January 07, 2020 at 6:04 pm

      5 stars
      Great. Made it twice already. Once as written, once with pasta instead of potatoes. Kids even ate it up!

      Reply
      • Rene

        January 08, 2020 at 10:56 am

        Yum! I love the idea of this soup with pasta 🙂

        Reply
    64. Natasha

      January 05, 2020 at 7:36 pm

      What would be a good replacement for the vegan sausage? Plant based but not into meat substitutes.

      Reply
      • Rene

        January 06, 2020 at 8:47 am

        You could do a hearty veggie like eggplant or mushrooms. You could even marinate them in some soy sauce, liquid smoke and spices to give them more depth of flavor before frying them off 🙂

        Reply
        • Diane P

          September 28, 2022 at 6:53 am

          * add sausage back in when adding the potatoes to the pot into the broth.

          Reply
    65. Diane P

      January 02, 2020 at 2:22 pm

      5 stars
      Ok this soup is STUPID GOOD!!! I made a pot of it for New Years Day dinner and kept the sausage in “coin” shapes instead of crumbling for good luck in 2020 I made myself a bowl and my Carnivorous husband ?made himself one also. I sat down to eat and read my book and when I got up to get another bowl my husband had finished the pot!!! WTF grrrr ? now normally I would be thrilled that he likes one of my vegan dishes...but Dayuuuuum it it was soooo good I wanted, no needed another bowl!!! ? So I’m making it again right now for dinner for Jan 2 lol ???❤️ TY for sharing this delicious recipe!!! A keeper for sure!!! ?

      Reply
      • Rene

        January 03, 2020 at 10:28 am

        Haha - that is hilarious!!! Glad it was a hit for everyone 🙂

        Reply
    66. Jen

      December 30, 2019 at 5:54 pm

      5 stars
      Made this tonight using my 3 Qt Instant Pot (I cut the recipe in 1/2) also used collard greens b.c they needed to be cooked; it was delicious!

      Reply
    67. Sara

      December 30, 2019 at 4:41 pm

      Hi there! This looks amazing! On your video you add garlic but I dont see it anywhere on the recipe here. How much do you add?

      Reply
      • Johanna M Woodbury

        December 31, 2019 at 4:37 am

        I just tossed some in without measuring.

        Reply
      • Rene

        January 02, 2020 at 8:39 am

        Good catch! I updated the recipe with the garlic measurements!

        Reply
    68. Johanna M Woodbury

      December 30, 2019 at 9:09 am

      4 stars
      I'm sure this is a great recipe, as I am beginning the making of it now, but I'm wondering why you haven't imbedded add in your page for dairy milk ... just wondering!?

      Reply
      • Rene

        December 30, 2019 at 9:17 am

        Thanks for letting me know - I don't have complete control of which ads are shown to users, and they change every session. But if I ever see an ad for dairy/meat I report them to be removed from my site. I will keep an eye out for the ad you mentioned!

        Reply
        • Johanna M Woodbury

          December 31, 2019 at 4:34 am

          Yeah, it was promoting milk in a huge way to get people to drink it three times per day. I also saw you at garlic powder in the video, so I just threw it in at the end. How about some fresh garlic? We loved it anyway and can't wait to make it again! ❤️

          Reply
      • Johanna M Woodbury

        December 31, 2019 at 4:35 am

        5 stars
        I had to change it to a 5 star ?!

        Reply
    69. Julie Neubert

      December 29, 2019 at 6:58 pm

      5 stars
      I made this tonight and it was DELICIOUS! It was perfect for a chilly winter night and will definitely be something I make again and again! My non-vegan husband (who usually needs his arm twisted to eat a vegan dish) absolutely loved it too! I love all of your recipes!! Thank you for sharing them with all of us! ?

      Reply
      • Rene

        December 30, 2019 at 9:18 am

        Yay! So glad this was a hit with you and your husband!

        Reply
    70. Jen

      December 28, 2019 at 12:28 pm

      5 stars
      This looks amazing! Now I can't decide between your Sausage & Spinach Skillet Lasagna or this for dinner!

      Reply
      • janet tepolt

        December 28, 2019 at 1:48 pm

        I made this and it was delish! I added fried mushrooms, corn, peas and string beans to make it healthier. The vegan sausage was excellent.

        Reply
        • Rene

          December 30, 2019 at 9:19 am

          Those all sound like great additions! So glad you liked it 🙂

          Reply
    71. Michelle

      December 28, 2019 at 6:55 am

      5 stars
      I'm not vegan, but your recipes are the best I have found! Thank you

      Reply
      • Rene

        December 28, 2019 at 7:32 am

        Wooooo! You don't have to be vegan to eat vegan food 🙂 Glad you're getting some inspo to try out plant based recipes!

        Reply

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