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 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! ❤️
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!
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.
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 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 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.
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 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.
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.
Vegan Zuppa Toscana
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
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
Nutrition
More Vegan Italian Recipes You Might Enjoy:
Bianca says
I used to make a Zuppa Toscana recipe from Lauren Toyota (Hot for Food) and, although it was delicious and decadent, it was already heavy.
I don't know, but to me a soup is something I have when I want something light.
As usual, here is Sam with a perfect balance of flavour and health. I can tell the focus of Sam's recipes is always this balance and I really appreciate that.
Lauren's recipe has a place in my heart, but this feels more like something I'll be making often.
Thanks for another gem, Sam!
Jess @ IDTLC Support says
We're glad you like it so much! 🙂
Jaclin says
I made this tonight....I'm terrible about following recipes so I mistakenly put 2 Tbsp of Soy sauce by accident and intentionalÿ 2 tsp of garlic powder instead of 1....cause I really like garlic ... I broke the tofu into way smaller pieces than in the photo so it became way crisper....and it was wonderful! we will definitely make this again... and again... and again.... can't say enough great things about Sam Turnbull.... she's the reason I'm vegan! Yay Sam! ... (well, I had a bit of the reason...but she had an important part in it as well) You rock Sam !
Jess @ IDTLC Support says
We're thrilled it still turned out delicious!
MARY says
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.
Jess @ IDTLC Support says
We're thrilled you enjoyed the recipe!
Rebekah says
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!
Jess @ IDTLC Support says
We're glad you enjoyed it!
Christiane says
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.
Jess @ IDTLC Support says
That sounds perfect!!
Galina Noskova says
Delicious. Even non-vegan hubby liked it and grabbed a second bowl. I used Nutpod creamer. Thank you!!!
Jess @ IDTLC Support says
Wonderful!
Ann says
We loved this! I’ve never had OG’s version so I can’t compare, but this is delicious. Thanks for another winner!
Jess @ IDTLC Support says
Fantastic! Thanks for sharing, Ann!
Brenda says
Can it be frozen?
Jane says
Can this soup be frozen? Being single, this is a huge batch.
Jess @ IDTLC Support says
Yes, the soup should freeze well. However, store the tofu crumbles separately and add to the soup when serving.
Debbie says
You are one of my fave!
Jess @ IDTLC Support says
Thanks for your kind words, Debbie! 🙂