Vegan Zuppa Toscana Soup

by Jill Dalton

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
Servings 8 people
Prep 15 minutes
Cook 40 minutes
Total 55 minutes

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  • 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.
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Nutrition info

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

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Ken December 12, 2020 - 11:00 am

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.

Francine A Carlson December 13, 2020 - 11:58 am

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.

Kristi December 13, 2020 - 9:15 pm

This was absolutely amazing! Thank you for the delicious recipe my entire family loved.

Debbie December 15, 2020 - 9:16 pm

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.

Micki Cox January 11, 2023 - 5:28 pm

Next time use white beans to thicken instead of cashews.

Kay December 16, 2020 - 12:30 am

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.

Jeff Jordan December 19, 2020 - 8:19 pm

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

Tiffany Marron January 3, 2021 - 3:56 pm

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!

stephanie g January 28, 2021 - 10:54 am


Noi Lani January 29, 2021 - 7:24 pm

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!

Sherry Schwader January 30, 2021 - 12:51 pm

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.

Jill Dalton January 31, 2021 - 10:09 am

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! =)

Kate January 30, 2021 - 2:52 pm

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!

Catherine A Pike February 23, 2021 - 4:47 pm

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!!

Kathy WILLIAMS March 3, 2021 - 1:38 pm

does this soup freeze well

Jill Dalton March 5, 2021 - 10:29 am

yes =)

Marc March 17, 2021 - 6:12 pm

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!

Jill Dalton March 19, 2021 - 11:02 am

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. =)

Christy Jayne March 19, 2021 - 12:29 pm

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!

Christy Jayne September 9, 2021 - 12:10 pm

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!

Jill Dalton September 11, 2021 - 12:17 pm


Amanda April 15, 2021 - 8:46 am

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!

Tammy January 3, 2022 - 5:20 pm

Only have yellow cooked potatoes. Could I use them, adding them later?

Jill Dalton January 7, 2022 - 12:58 pm


Tina Ockersz February 11, 2022 - 11:01 pm

Instead of the yeast, can I use miso?
Can miso be used instead of the yeast?

Jill Dalton February 13, 2022 - 5:51 pm


Lisa S. October 16, 2022 - 11:50 am

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!

Elaine November 13, 2022 - 7:28 am

Why is the sodium so high?

Paula Becker May 1, 2023 - 9:27 pm

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!!


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