WHAT IS ZUPPA TOSCANA?
Zuppa Toscana is a classic Italian soup made with potatoes, kale, and sausage. It’s some serious comfort in a bowl! And with these colder months coming up, it’s the perfect recipe to make. It’s full of lots of complex carbs, greens, and protein. It’s actually a very healthy meal that will also make your tummy happy, too. There are dozens of different ways to make this dish, but you all know that I have to put my own spin on it.
In my variation, we are using plant-based sausage and instead of the traditional cannellini beans, I’m adding butterbeans because I’m a southern boy. But any white bean will work here! I’ve swapped out full-fat oat milk instead of heavy cream and I’ve also squeezed in a few secret, non-traditional spices like nutmeg to make this dish really sing.
PLANT-BASED SAUSAGE TIPS & TRICKS
For the sausage, I love love love Field Roast. They make a full line of delicious plant-based meats and cheeses. The foundation of their Italian sausage is from wheat gluten. It’s jam-packed with flavorful ingredients like fennel, onion, eggplant, red wine, and garlic. In addition to the incredible taste, the texture of these plant-based links is delightfully chewy and meaty. They also brown beautifully and they make for a lovely contrast in this creamy, potato-based soup. I do recommend adding it towards the end of the recipe to keep the crumbles crispy. It is also nice to save a few pieces to garnish at the end, as well! Of course, you can use whatever vegan sausage that you’d like. If you’d rather skip the meat, try browning some chopped mushrooms and season them with some tamari, garlic powder, and italian herbs. That would work beautifully!
VEGETABLE FOUNDATION
Instead of using onions, I thought leeks would be a lovely swap; they pair with potatoes famously (of course, you can still use onions if you’d prefer!). As for the potatoes, you’ll want to use russet. I also like to throw in a handful of small colorful potatoes, just for a fun. Totally not necessary! One step to mention is that once the carrots, leeks, and garlic are ready- you will add the spices plus some flour. These will all toast together and make the soup incredibly savory while the flour will help to make it creamy.
After the oat milk and vegetable broth are added, you will simmer the soup for about 40 minutes on low heat. This will give it time to thicken up nicely. The potatoes become tender, and the seasonings and spices meld together in a fantastic way. When ready to serve, a big bunch of chopped kale adds a lovely pop of green and some additional texture to this hearty soup.
WANT TO TRY SOME OTHER COMFORTING DISHES?
White Truffle Macaroni and Cheese
One-Pot Vegan Hamburger Helper
And there you have it! My version of Zuppa Toscana. Hearty, filling, and wholesome. This vegan translation will definitely give Olive Garden a run for their money! If you do make it, please leave a comment below and if you share it on social media please tag me. I can’t wait to hear what you all think of this recipe. Happy cooking!
–Timothy
1 pack vegan Italian sausage, crumbled Like any soup or stew, this dish is even better after it has sat in the fridge overnight. The flavors really develop this way. It also freezes beautifully!
Ingredients
2 cups chopped carrots (about medium carrots)
2 cups chopped leek (1 large leek- white and pale green parts only)
1 head of garlic (9-12 cloves), diced
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ cup nutritional yeast
¼ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked sea salt or a few drops of liquid smoke
3 tablespoons all-purpose flour
2 cups full-fat oat milk
3 cups chopped potatoes, peeled
2 cups butterbeans (frozen or canned)
8 cups vegetable stock
1 tablespoon fresh rosemary, chopped
2 tablespoons rice vinegar
1 ½ teaspoons salt, plus more to taste
1 bunch fresh kale, rinsed and chopped
Fresh parsley, to garnish
Smoked olive oil, to garnish
Flaky salt, to garnish Instructions
notes
If you have some white wine in the fridge, I always love adding a splash when the oat milk is added but it's not necessary.
This soup is delightful served with a big salad and some garlic bread for dinner. The leftovers make for a quick and easy lunch, too.
93 comments
Any other vinegar than rice work?
Yes, you can use white wine, red wine, or just plain vinegar!
Full fat oak milk? Is this in a carton? Would I find in chilled or in the dry goods department? Not familiar.
Yes, it’s in a refrigerated carton! Google ‘Full Fat Oatly’ and you can see what it looks like!
Timothy,
I am a fan. I made the Zuppa Toscana and your Cheddar Garlic Beer Bread. They were both fantastic. I had to substitute the Oat Milk with Almond Milk, but it didn’t hurt the overall flavor of the soup. I have made so many of your recipes, and your site is one of the favorites in our house. The Cheddar Garlic Beer Bread made me a little nervous, because I didn’t want to over mix it, but it also turned out wonderful. Your story is interesting, and I hope your journey continues to be a good one.
Thank you so much for sharing your talents,
The Tulips
Oh, awesome! Thank you so much for letting me know. This makes me very happy. Have a lovely day!
I used turnips & cauliflower in place of the beans and potatoes and it IS AMAZING! This will definitely be a go-to this winter!??
Awesome! Thank you!
This soup is amazing! The broth is so flavourful and complex. Timothy is right, it tastes even better the next day (even though that seems impossible). I cook frequently and it takes a lot for my husband to compliment what I make. After one bite, he asked me to make it again next week- trust me, that’s saying a lot 🙂
Yayy! I am so thrilled that you liked it! Thank you.
Of course I had to make this soup after making the garlicky cheddar beer bread AND I saved two slices just to have it with this soup. The liquid smoke here really gives it a really amazing umami flavor, I drizzled chili oil on top and it was soooo sooo good. So happy I have a good amount of leftovers for the rest of the week. If you’ve been debating on whether or not to make this soup DO IT !!!!!! (Also recommend having your spices ready and everything chopped so it all comes together really quick.) love ya Timmy !!!! ?
Yay! I am so happy to hear this. Thank you, sweetheart. Sending you love, too!
This soup is so delicious. It is the ultimate comfort food. I would highly recommend making it. It is guest worthy. I’ve shared it with non-vegan friends to make as well.
I love hearing that! Thank you so much!
This looks delicious, can’t wait to make it! I LOVE Field Roast, they have the best plant based sausage in my opinion.
Thank you! Yes, Field Roast works beautifully with this recipe. They use great ingredients!
Eating this right now. Saw your insta post last night and had to make it today. This recipe is TO DIE FOR. Thank you for giving me my fave Olive Garden soup back, but BETTER. I used all of the ingredients exactly but instead I threw all of them into the pressure cooker with the exception of the milk, and added that in afterward. It turned out scrumptious. Thank you!!! Will be a staple.
Yay! I am so thrilled that you like it!
Any issues with using a gluten free flour in this recipe??
That should be fine!
This soup is incredible!! We absolutely loved it! I had a small celery root to use up, so I diced that up and threw it in. So, so good. Thank you!!
I’m so happy you liked it! Thank you!
I love this soup! So delicious, and is great as leftover lunches as mentioned. Thank you!
Amazing! And yes, I agree, it keeps in the fridge and reheats beautifully. Thanks for the love!
A friend made this for us when we needed help. Oh my goodness it’s delicious. Thanks to my friend and to you for the great dinner.
I’m so glad you enjoyed it!
This is easily one of the best soups I’ve ever had in my life! It is so hard to find things that my boyfriend and I both enjoy, as I eat vegan and he typically does not. This will be going into the regular rotation. Thank you for all of the hard work that went into the creation of this recipe!
This makes me so happy! Thanks for the love. Tell the BF hi!!
YUM!
Another amazing recipe!! The FLAVORS that you create exceed my expectations every time. You are our new favorite! I’m so thankful I discovered you!!
Yay! Thank you! Happy cooking.
This soup was delicious! I used almond milk rather than oat milk, but it was still perfect! Very creamy, rich and tasty!
I am so happy you liked it! Thanks for the comment. Have a lovely day!
Timothy, you knocked it out of the park on this one! My husband and I live on our sailboat, and due to the pandemic, we sailed to Catalina for Christmas this past year. I decided to make this and it was perfect. Being anchored and this stew made our holiday week festive, cozy and lovely. We had fresh sourdough bread, but next time I think I’ll have to copy the others and make your Cheddar Garlic Beer Bread.
Wow! Looks like you have been busy in the kitchen! I really appreciate you taking the time to leave your feedback. It truly makes my day and inspires me to keep sharing recipes. Thank you.
Made the zuppa toscana as we’re approaching fall. Out of this world! I thought it was delicious even without the sausage, but that sausage just put it over the top. There are no words…. I made some focaccia bread to go with it. I also made your pumpkin cheesecake for dessert….bravo! Thank you for these amazing recipes!! Also love your book 🙂
Oh wow, you have been throwing down in the kitchen! Sorry for the late response. I am so thrilled you are liking everything. Sending you lots of love and happy cooking!
I don’t know how I haven’t commented yet. This is one of my favorite recipes. Once the cold weather hits, it’s really the only thing I want to eat. Good Lord, it’s the ultimate comfort dish. I’m making it again tonight. I can’t help myself!
That makes me so happy to read! When a recipe can become a go-to in the kitchen and become a part of someone’s life- that’s what makes me the most happy. Especially when I hear it from the man who has my heart.
Made Zuppa Toscana for dinner tonight, and it was soooo delicious??? over here I did not get the same sausage, but an alternative, which is spicy and nicely smoked. Also the liquid smoke gives it a rich taste I love?
Sounds lovely!! I am so pleased that you liked it. Happy cooking!
Incredibly delicious! I can’t wait to eat the leftovers tomorrow. This is my first recipe I’m trying from you, and now I’m so excited to try more!
Hi Megan! Thank you so much for letting me know. This makes me very happy to read!
THIS WAS SO GOOD. I was intimidated by the long list of ingredients, but I prepped everything before I started cooking and it was fine. This was so delicious and flavorful. I don’t have smoked olive oil or salt, so used liquid smoke and it worked perfectly. I also subbed onion for leeks and cannellini beans for butterbeans (I couldn’t find them). Definitely making this again and again
Lovely! All of the subs sound perfect- glad you were able to make it while being creative with what you had! So happy you like the recipe. Happy cooking!
This is absolutely superb. Every element is perfectly thought out and it’s melt in your mouth delicious. Hands down one of my favorite things to make when it’s cold outside. I’m always suggesting it to everyone! Made it exactly according to the recipe-no changes.
I am so happy to hear this. Thank you for the sweet comment!
This looks amazing! Any chance it would work all thrown into a crock pot? Thank you for the recipe!
Hi Emily! I have not tested it that way so I can’t say for certain. Honestly, it comes together so quickly- I would recommend just doing it on the stovetop!
what can I use in place of leaks I am not a big fan
onions or shallots!
This looks yumsome
As an Englishman, we don’t use ‘cups’ as measurement – I cannot understand what two cups of carrots would be – it would be a great help to me/others if you could always write “OR three chopped medium carrots” next to your ingredients??
Hi Jay! I definitely try to offer the amount of veggies but sometimes it doesn’t happen. I will be more aware of this moving forward!
Just made this – waiting for tomorrow to try it. Had one spoonful and it’s delicious!! I think parsnips would work well in it, and sweet potato ( as I’ve used ). I also wonder if baking the carrots first would add flavour ( maybe some lemon zest on them). Definitely agree with the wine. Eating mine with rice ( stove cooked haha). Thank you for inspiring my day – half of it’s going to a good friend in need.
Ooh, roasted carrots sounds lovely. Definitely room to play with this recipe! So happy to hear you are sharing this recipe. Thank you for being here!
This is soooo good! I used Beyond Meat Sweet Italian Sausage instead of Field Roast just because that is what I had on hand, and I used a mixture of Ripple Heavy Cream + Silk Original Protein Milk instead of full fat Oat milk again because that is what I had on hand. This is such a cozy and comforting and delicious soup that is going into my regular rotation! Reminds me of a soup I made in my pre-vegan days and have missed so much! Thanks so much for this beautiful recipe!
Hi Niki! This is so fabulous to hear. Thank you for the sweet comment. So happy you liked this cozy recipe!
Flavor explosion Alert!! Just made this soup and it turned out amazing! Potatoes and leeks are one of my favorite vegetable combinations in a soup, and I was pleasantly surprised by how well the field roast sausage complemented them, yet refrained from overpowering the multiple flavor profiles emanating from the pot. This soup is welcomed with open arms into my recipe Rolodex so I can quickly make this soup when I am overcome with the desire for a delicious meal to satiate my palate on a rainy day! The hardest part of making this is resisting the temptation to climb into the pot and mingle with the veggies as they absorb all the wonderful flavors swimming around.
Aww, this is so lovely to read! I am very happy you liked the recipe. Thank you for letting me know. Happy cooking!
Had this for dinner. Delicious. Unique, flavorful, nutritious, and beautiful. We loved it. Thank you. !!!!!
Fabulous! So happy to hear! Thank you for letting me know.
Tim:
Found this recipe through your insta page last Fall and since then I’ve made this soup 4-5 times. Currently on the stove simmering as I type.
Not only is it the best soup I’ve ever made but it also might be the best recipe that I’ve ever cooked period. The complexity and depth of all the flavors melding together is nothing short of, well, divine.
Thanks so much for sharing this with us and for helping me become a better cook at home. Gotta run, soups up!
This was so sweet to read. Thank you very much for letting me know. Happy cooking!
I’ve made this soup ten times, and it never disappoints! Thank you so much for this recipe.
Love to hear this! Thank you for letting me know!
Can you replace nutritional yeast with anything else or avoid it?
You can remove it or you could sub a splash of tamari or a spoonful of miso!
Absolutely delicious! I used homemade coconut milk that I had on hand. Thanks for sharing😀
Ooohh that sounds lovely!! Thank you for letting me know!
Delicious. Family loved it!
Fabulous!! Thank you for being here!
Another winner!!! This is my new favorite soup! Definitely putting this one in the regular rotation. Thank you, Timothy! ❤️
Yayy, thank you for letting me know, Erin! I am so happy you enjoyed this hearty soup. Happy cooking!
Absolutely delicious soup! I subbed spinach for kale but I will try kale next time and there definitely WILL be a next time.
Thank you so much for letting me know, Karen! I think spinach sounds lovely. Happy cooking!
Phenomenal! My new favorite soup. So much flavor and coziness in a bowl. I made an extra large batch of it and froze some, and the frozen portion held up well to reheating.
Fantastic! So happy to hear this. Thank you!
Ridiculous good- as usual!
Fantastic! Thank you for being here!
This soup has amazing depth of flavor. I used the beyond meat hot Italian sausage and I added celery because I’m celery obsessed. So delicious. Another great recipe!
Hi Alex! Thank you so much for letting me know. This makes me very happy to read!! Also- I, too, am celery obsessed.
Yet another recipe that’s in the regular rotation. Making it right now for Sunday supper. So good!!!
Hi Erin! Thank you so much for letting me know. I have been itching to make this recipe again and you have convinced me so. Very happy to hear you enjoyed it. Thanks for being here and happy holidays!
A HIT EVERY TIME! I love finding savory vegan recipes that are flavorful and hearty. My non-vegan husband requests this soup regularly. We made it this year for the holidays – hearty and cozy and perfect. Easy to follow recipe and fun to switch up with other veggies. I really like eating it with a side of sauerkraut.
This makes me so very happy to read! Love that the hubby likes it, too. Thank you for being here and happy holidays!
Amazing! New favorite!
So, so happy to hear! Thank you for letting me know, Hannah! Happy cooking.
So flavoursome and delicious. This is a very nourishing recipe that leaves you feeling satisfied. It may seem like a lot of ingredients, but they are all so important in making the recipe delish! Since finding this recipe I probably make it at least once a month. Thank you so much for sharing it!!
Hi Nicole! I am so happy to hear you like this soup. Thank you for letting me know and for being here. xo t
…Heaven. the texture combos, the sweetness of the oat milk, the fiery bite of that SAUSAGE that I’ve never had before but just set up a “subscribe and save” on the big A for…
swapped the butter beans w those leftover “Ida lupino” beans from your 3bean salad as we had a few more packets to go thru…makes for a squeakier zuppa “-)
yummmmmmmmmmm! xo
ps — do u have a veggie stock/broth recipe? Coming from the land of meat bone broth, I have nooooo idea how that might happen w veg but I’ll just bet you make your own, Timothy!
Hi! Thank you for this awesome review! I appreciate your time. As for broth, I usually will just save up lots of scraps from veggies and then make a pot. I also love making a dashi broth with dried shiitake mushrooms and kombu. I don’t have exact recipes for this, I’m sorry! I must admit that I do love the Better Than Boillon no-chicken paste. It is incredibly flavorful and savory. Try that if you haven’t!
All I can say is, Damn!!!!! This was so good and I will make this all the time!!
Ayy, love to hear this!! Thank you for letting me know!