Vegan Zuppa Toscana Soup

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Vegan Zuppa Toscana Soup

Jill Dalton
Zuppa Toscana is a delicious Tuscan soup that is typically made with kale, potatoes, some type of sausage and broth. It is so packed with flavor that it has become my favorite soup to eat and I am very happy to share my plant based version of this amazing recipe. You can eat it in its original brothy form or, if you want to step it up a notch, add the simple cashew cream mixture at the end.
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 8 people
Calories 233 kcal




  • Sauté the onions until they are translucent.
  • Add the garlic and the kale and cook down for 5 minutes.
  • Add the spices. Chop or crush the fennel seeds first.
  • Add the potatoes and broth and cook on medium high until potatoes are soft, about 20 minutes.
  • Stir in the nutritional yeast.
  • If you want to make it creamy: Blend the cashews and water and add to the soup.
  • Let it cook for another 5 minutes.


Calories: 233kcalCarbohydrates: 43gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1038mgPotassium: 1078mgFiber: 8gSugar: 5gVitamin A: 5726IUVitamin C: 84mgCalcium: 166mgIron: 3mg

30 thoughts on “Vegan Zuppa Toscana Soup”

  1. This sounds like a great recipe to try slow cooker. We’re always on the lookout for recipes that are done when we get home from work. If I throw everything except the kale and nutritional yeast in the pot, with no saute, then add the kale about 30 minutes before being done, then the yeast at the end, it might just work. I’ll try it. Thanks.

  2. Francine A Carlson

    This is a winner. Keep refilling my bowl a small amount at a time because it is piping hot but too delicious to wait for it to cool. It leaves a really nice warm mouth feel due to the interesting combo of spices (just right). Because the boys in the family don’t care for cashew cream in the soup, I simply omitted it and thickened the broth by blending some soup with a hand blender. Perfect for us! Thank you so much for sharing. I will check out some of your other recipes. Forgot to say that
    only my husband is vegan but this recipe works for the rest of us carnivores.

  3. Oh my! This was amazing soup!!!! I had to force myself to stop at two bowls. Unfortunately I cannot eat nuts, so I attempted to thicken the soup by using a slurry of cornstarch. A total failure. My husband wanted it thicker, but I loved it. He loved Olive Gardens soup, he’s a meat eater. I had never tasted their soup since I don’t eat meat. For me, this soup has everything going for it, aroma, texture and mega flavor. Thanks for another winner.

  4. This was delicious! Spices were perfect combo. New favorite of ours for a winter soup! Didn’t use the cashew cream, next time will use less nutritional yeast though.

  5. Very nice! Enjoying right now. If anything people might want to back off on the pepper. Otherwise this is amazing. Thanks!

  6. It was a cold day, so I decided to make this amazing Zuppa! Oh my, this is so yummy. I like the creaminess that cashew cream provides, but I didn’t have any on hand and so I omitted it. This soup stands alone, so delicious all around. Like others have said, the right combination of flavors, spices etc…all around. Thank you for this, it’s a keeper and we will be making it again in this home!

  7. Our daughter made this soup for her family of 7 and shared a little with us. WOW! It was SO good. I asked her today for the recipe. I am making it tonight to go into rosemary bread soup bowls. For whatever reason, something about it reminds my husband and I of Clam Chowder, go figure. Thanks for helping us enjoy great recipes!

  8. We LOVE this recipe! Thank you! Before we went plant-based, this was the only soup we would order at Olive Garden. Now we can still have it, but a way healthier version of it! I received your new cookbook a week ago. EVERY SINGLE recipe I tried was great!! (And I’ve tried about 10 of them). Even my picky husband was amazed. He said he feels like he’s cheating! I will definitely become a new supporting member to keep your delicious recipes coming.

    1. Thank you Sherry! I am so glad that you are enjoying the recipes. We all deserve to have really delicious AND healthy food to enjoy life! =)

  9. Made this soup today and it was delish! Cold here in North GA, and this was perfect! Didn’t add the cashews though, but it still was amazing! Thank you Jill!

  10. Catherine A Pike

    Oh WOW!! Jill my husband & I watched this on YT the other night & since I had everything except the fennel. So off I go to try & find it. NOPE!! Didn’t happen! So what to do, what to do?? I opted to make it without the fennel this time. My husband has fallen in love with yet another of your recipes!! It truly was amazing! He is on his 3rd bowl!! Amazing!! Thank you for all this awesome goodness!!

  11. I can’t move. My girlfriend can’t move either. We both ate way too much of this incredible soup. (I had 3 bowls while she had “only” 2) Probably the best soup I’ve ever made. First time I tried one of your recipes but definitely not the last!

    1. That is hilarious! It is the same for us when I make it. We all eat way too much, but it is just so darned good, it is hard to stop yourself. =)

  12. Nearing the end of our 3rd week of a potato-based cleanse and this soup has seriously come to our rescue! There are only 2 of us and this is our 4th pot of it, omitting the cashew cream. It’s delicious!

    1. Just a quick note to add that this is also fantastic from the pressure cooker. I just set my IP to manual for 8 minutes, quick release and then add the kale and yeast when done until wilted. Again, one of our favorites that I’ve linked in multiple wfpb groups!

  13. So tonight we had a large amount of spinach, kale, and mushrooms that were soon to go bad, so I threw the mushrooms in with the onions and added the extra spinach and it was AMAZING. Seriously, this soup is definitely a winner. Thank you so much, Jill, for all your amazing recipes!

  14. Eating this now and all I can say is, “dang this is good!” I think it’s the unique spice blend. I only had baby bok choy and it worked out well. Also through in some leftover cooked soybeans. Definitely will put this in the winter rotation it is a crowd pleaser!

  15. Paula Becker

    Jill you knocked this one put of the ball park, loved this!! I ground the fennel seeds, just like I do for my tomatoe sauce and added a teaspoon of oregano and dehydrated some mushrooms using the Jill Dalton method which I learned how to do from your mushroom kale soup, another winner of yours! Thank you Jill for creating this amazing soup!! It will be in our regular soup rotation!!

  16. Laureen Granger

    This is my carnivore husband’s favorite vegan meal. The first time I made it he added actual Italian sausage to his bowl-but had none in the house the second time I served it and he liked it just as much! So now he never “pollutes” it. I often also add carrots and celery to cook with the onions.

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