Imagine the first spoonful: tender potatoes, hearty vegan sausage, and fresh kale all swimming in a rich, garlicky, creamy broth that feels like a warm hug on a cold day. This Vegan Zuppa Toscana is the ultimate plant-based twist on the classic Tuscan-inspired soup — and it's just as cozy, comforting, and satisfying as the original.
Ready in under 40 minutes and made with wholesome, simple ingredients, it’s the perfect one-pot wonder for weeknight dinners, meal prep, or when you just need something warm and soul-soothing.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients
Soup Base:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb vegan Italian sausage, sliced or crumbled
- 4 cups potatoes, diced (Yukon gold or russet)
- 6 cups vegetable broth
- 1 cup coconut milk (full-fat for richness, or use cashew cream)
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt & black pepper, to taste
- 2–3 cups chopped kale (or baby spinach)
👩🍳 Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft and translucent — about 5 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant.
2. Brown the Vegan Sausage
Add your vegan sausage to the pot and cook until lightly browned, about 5–7 minutes. This adds a deep, savory flavor that anchors the soup.
3. Add Potatoes & Broth
Toss in the diced potatoes and pour in the vegetable broth. Add oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
4. Stir in Cream & Greens
Pour in the coconut milk (or your plant-based cream of choice) and add the kale. Simmer another 5 minutes until the greens wilt and the soup is rich and creamy.
5. Taste & Serve
Taste and adjust seasoning as needed. Ladle into bowls and serve hot — optionally with crusty bread or a sprinkle of vegan parmesan on top.
Variations & Tips
💡 Not into coconut? Use unsweetened cashew cream or oat milk for a neutral flavor.
🔥 Spicy version? Double the red pepper flakes or use spicy vegan sausage.
🍲 Make it thicker: Mash some of the potatoes right in the pot for a stew-like texture.
🧊 Storage: Keeps in the fridge for up to 4 days. The flavors get even better overnight!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesWhy You’ll Love This Vegan Zuppa Toscana
✔ Creamy, cozy, and full of flavor
✔ Packed with plant-based protein and fiber
✔ Gluten-free & dairy-free
✔ One pot, easy cleanup
✔ A comfort food classic — with a compassionate twist
This Vegan Zuppa Toscana is everything you want in a bowl of soup: rich, filling, and full of texture and flavor. Whether you’re curling up on the couch or serving a crowd, this one’s a guaranteed hit.