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    Home » Recipes » Recipes

    February 1, 2023 15 Comments

    Vegan Zuppa Toscana

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    Olive Garden's Zuppa Toscana soup recipe- but veganized! This soup is lusciously creamy and loaded with potato, kale, and homemade tofu sausage bites. This Vegan Zuppa Toscana recipe tastes like comfort food but is actually healthy, and easy enough to prepare for a weeknight dinner!

    Olive Garden's Zuppa Toscana soup recipe- but veganized! Vegan Zuppa Toscana is lusciously creamy and loaded with potato, kale, and homemade tofu sausage. This soup recipe tastes like comfort food but is actually healthy, and it's easy enough to prepare for an easy weeknight dinner! #itdoesnttastelikechicken #veganrecipes #soup

    Olive Garden has a fan-favorite vegan soup called "Zuppa Toscana" which simply translates to "Tuscan Soup". This soup is traditionally made with sausage, bacon, and lots of heavy cream, making it not at all vegan (and also very unhealthy). My vegan Zuppa Toscana soup recipe is so much healthier and (in my opinion) even tastier than the original!

    Side note: if you love creamy vegan recipes like this I've got a treat coming to you soon... I'm currently working on a new cookbook! Woot woot! Lots of exciting amazing drool-worthy recipes to come. Stay tuned as I'll be dropping more info soon! ❤️

    Olive Garden's Zuppa Toscana soup recipe- but veganized! Vegan Zuppa Toscana is lusciously creamy and loaded with potato, kale, and homemade tofu sausage. This soup recipe tastes like comfort food but is actually healthy, and it's easy enough to prepare for an easy weeknight dinner! #itdoesnttastelikechicken #veganrecipes #soup

    To make Zuppa Toscana vegan, instead of sausage or bacon, I marinate and bake tofu so that it becomes deliciously chewy and is the perfect meaty bite in this recipe.

    If you prefer to skip the tofu, you can instead use homemade vegan Italian sausage or a store-bought vegan sausage. Break up or slice the vegan sausage then cook it in a frying pan with a bit of oil or follow the package instructions before adding it to the soup.

    Instead of heavy cream, there are lots of dairy-free options that you can use in this recipe. You can use a store-bought vegan culinary cream, your favorite plant-based milk (make sure it is high in fat so that it doesn't split in the soup), full-fat coconut milk (this will add a slight coconut taste), or you can use my favorite, a homemade 2 ingredient cashew cream. (Find the recipe for cashew cream in the recipe notes). Whatever plant-based milk option you choose, this soup comes out so lusciously creamy, you won't believe it!

    Season the tofu pieces before baking.

    How to Make Vegan Zuppa Toscana:

    For the tofu crumbles:
    Preheat your oven to 350°F (180°C). Line with parchment paper or lightly grease a large baking sheet.
    Mix the nutritional yeast, soy sauce, olive oil, smoked paprika, and garlic powder in a large bowl to make a thick paste-like sauce. Use your fingers to tear the block of tofu into small bite-sized pieces and add them to the bowl along with the seasoning. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu pieces with the seasoning making sure all of the tofu is evenly coated.

    Bake the tofu until it is golden brown and chewy

    Spread the tofu crumbles evenly over the prepared pan and bake for about 45 minutes, stopping to stir the tofu every now and then until the tofu is tofu to be nice and browned. Once cooked, set aside until needed.

    Sauté the onions and garlic.

    For the vegan Zuppa Toscana soup:
    In the meantime, heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the onion and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.

    Add the vegetable broth and potatoes and cook until the potatoes are tender.

    Add the broth, water, and potatoes to the pot and bring to a boil then reduce to a simmer. Cook for 8 - 15 minutes until the potatoes are fork-tender.

    Add the tofu and kale and stir the kale in so that it wilts

    Once the potatoes are tender, stir in the kale and most of the tofu crumbles (set aside some tofu crumbles for garnish) and cook a few minutes more until the kale wilts into the soup. (If you are using spinach this will only take a minute or so).

    Lastly add the vegan cream and serve the vegan Zuppa Toscana hot.

    Stir in the plant-based culinary cream. If your soup is too thick, you can thin it by adding more vegetable broth or water. Serve Vegan Zuppa Toscana hot with the remaining tofu crumbles and a sprinkle of vegan parmesan, freshly cracked pepper, or crushed red pepper flakes, for garnish, if desired. See notes for make-ahead tips.

    Olive Garden's Zuppa Toscana soup recipe- but veganized! Vegan Zuppa Toscana is lusciously creamy and loaded with potato, kale, and homemade tofu sausage. This soup recipe tastes like comfort food but is actually healthy, and it's easy enough to prepare for an easy weeknight dinner! #itdoesnttastelikechicken #veganrecipes #soup

    This Vegan Zuppa Toscana is...

    • just like Olive Garden's soup (but better and vegan)!
    • Super creamy and comforting

    More delicious vegan soup recipes:

    The Best Vegan Lasagna Soup
    Easy Vegan Potato and Corn Chowder
    Vegan Cream of Mushroom Soup
    Tuscan Vegetable Soup

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 7 votes

    Vegan Zuppa Toscana

    Olive Garden's Zuppa Toscana soup recipe- but veganized! This soup is lusciously creamy and loaded with potato, kale, and homemade tofu sausage. This Vegan Zuppa Toscana recipe tastes like comfort food but is actually healthy, and it's easy enough to prepare for an easy weeknight dinner!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course : Soup
    Cuisine : Italian
    Servings: 8 (makes about 12 cups/ 2.8L)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tofu crumbles (or see notes for substitutes):

    • 2 tablespoons nutritional yeast
    • 1 ½ tablespoons soy sauce (gluten-free if preferred)
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 block 12oz/ 350g extra-firm tofu drained (no need to press it)

    For the soup:

    • 1 tablespoon olive oil
    • 1 yellow onion chopped
    • 6 cloves garlic minced or pressed
    • 4 cups vegetable broth
    • 2 cups water
    • 3 medium russet potatoes peeled and chopped into ½" cubes (5 - 6 cups once chopped)
    • 3 cups kale roughly chopped (or sub baby spinach)
    • 1 cup plant-based culinary cream or a high-fat plant-based milk (such as cashew creamy or coconut milk, see notes)
    • ¾ teaspoon salt or to taste
    • ¼ teaspoon black pepper
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    Instructions

    For the tofu crumbles:

    • Preheat your oven to 350°F (180°C). Line with parchment paper or lightly grease a large baking sheet.
    • Mix the nutritional yeast, soy sauce, olive oil, smoked paprika, and garlic powder in a large bowl to make a thick paste-like sauce. Use your fingers to tear the block of tofu into small bite-sized pieces and add them to the bowl along with the seasoning. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu pieces with the seasoning making sure all of the tofu is evenly coated.
    • Spread the tofu crumbles evenly over the prepared pan and bake for about 45 minutes, stopping to stir the tofu every now and then until the tofu is tofu to be nice and browned. Once cooked, set aside until needed.

    For the soup:

    • Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the onion and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
    • Add the broth, water, and potatoes to the pot and bring to a simmer. Cook for 8 - 15 minutes until the potatoes are fork-tender.
    • Once the potatoes are tender, stir in the kale and most of the tofu crumbles (set aside some tofu crumbles for garnish) and cook a few minutes more until the kale wilts into the soup. (If you are using spinach this will only take a minute or so).
    • Stir in the plant-based culinary cream. If your soup is too thick, you can thin it by adding more vegetable broth or water. Serve hot with the remaining tofu crumbles for garnish. See notes for make-ahead tips.

    Notes

    Plant-based culinary cream: these days, many stores carry vegan creams made from ingredients such as oats or cashews which are great for cooking and using in this recipe. Another option is full-fat coconut milk (the kind in the can), but note the soup will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split in the soup. My go-to: I usually make homemade cashew cream by blending 1 cup of raw cashews with 1 cup of water in a high-powered blender until completely smooth and creamy. If you do not have a high-powered blender before blending the cashews you will first want to soften the cashews by boiling them for 10 minutes and rinsing them with cold water. Add the softened cashews to the blender with fresh water. 
    Make-ahead: if you're planning to make this soup ahead of time, prepare the soup as directed but do not add the tofu to the soup. Allow it to cool then store the soup and tofu separately in the fridge for up to 3 days. When ready to serve, heat the soup, then add the tofu in the last few minutes of cooking. Separating the tofu when storing the soup will ensure that the tofu stays deliciously chewy and keep its rich brown color.
    Oil-free: if you want to make this oil-free, omit the olive oil on the tofu and substitute it with vegetable broth or aquafaba. Omit the oil when making the soup and instead do a water or broth sauté.
    Tofu Substitute: If you prefer to skip the tofu, you can instead use homemade vegan Italian sausage or a store-bought vegan sausage. Break up or slice the vegan sausage then cook it in a frying pan with a bit of oil or follow the package instructions before adding it to the soup.

    Nutrition

    Serving: 1 serving (recipe makes 8 servings) | Calories: 260kcal | Carbohydrates: 26g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 902mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2885IU | Vitamin C: 30mg | Calcium: 127mg | Iron: 3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More Vegan Italian Recipes You Might Enjoy:

    « The Best Easy Hummus Recipe
    Easy Vegan Meatballs (TVP) »

    Reader Interactions

    Comments

    1. MARY says

      February 24, 2023 at 9:46 pm

      5 stars
      This is SOOO good! Of course, I've yet to find a recipe of yours that I didn't like. Keep up the Great work.

      Reply
      • Jess @ IDTLC Support says

        February 28, 2023 at 2:23 pm

        We're thrilled you enjoyed the recipe!

        Reply
    2. Rebekah says

      February 18, 2023 at 7:00 pm

      5 stars
      This was sooo good! I am thinking next time I might try using frozen/thawed tofu because of the chewier/tougher texture (which might be a bit more meaty). The tofu was fine in the original recipe but it was more subtle due to the softer texture. Overall this was a great recipe and will definitely be making again!

      Reply
      • Jess @ IDTLC Support says

        February 21, 2023 at 2:16 pm

        We're glad you enjoyed it!

        Reply
    3. Christiane says

      February 09, 2023 at 4:32 pm

      5 stars
      I made the soup today. Excellent!! I used two sausages (I had made a batch of your recipe for Italian seitan sausages a few days ago to keep in my freezer) instead of tofu. I love your sausage recipe and I use those sausages in many different dishes.

      Reply
      • Jess @ IDTLC Support says

        February 14, 2023 at 9:08 pm

        That sounds perfect!!

        Reply
    4. Galina Noskova says

      February 05, 2023 at 8:20 pm

      5 stars
      Delicious. Even non-vegan hubby liked it and grabbed a second bowl. I used Nutpod creamer. Thank you!!!

      Reply
      • Jess @ IDTLC Support says

        February 08, 2023 at 5:01 pm

        Wonderful!

        Reply
    5. Ann says

      February 04, 2023 at 10:25 pm

      5 stars
      We loved this! I’ve never had OG’s version so I can’t compare, but this is delicious. Thanks for another winner!

      Reply
      • Jess @ IDTLC Support says

        February 08, 2023 at 4:58 pm

        Fantastic! Thanks for sharing, Ann!

        Reply
    6. Brenda says

      February 03, 2023 at 1:09 pm

      Can it be frozen?

      Reply
    7. Jane says

      February 02, 2023 at 2:09 pm

      Can this soup be frozen? Being single, this is a huge batch.

      Reply
      • Jess @ IDTLC Support says

        February 03, 2023 at 2:26 pm

        Yes, the soup should freeze well. However, store the tofu crumbles separately and add to the soup when serving.

        Reply
    8. Debbie says

      February 01, 2023 at 8:13 pm

      You are one of my fave!

      Reply
      • Jess @ IDTLC Support says

        February 03, 2023 at 2:24 pm

        Thanks for your kind words, Debbie! 🙂

        Reply

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