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.
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Ingredients
1 large yellow onion, diced
6 cups yukon gold or russet potatoes, cubed
3 cloves garlic, minced
6 cups kale, chopped
1 teaspoon thyme
1/2 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1/2 teaspoon pepper
1/2 cup nutritional yeast
2 liters vegetable stock
optional:
1/2 cup cashews
2 cups water
Instructions
- 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.
7 comments
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.
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.
This was absolutely amazing! Thank you for the delicious recipe my entire family loved.
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.
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.
Very nice! Enjoying right now. If anything people might want to back off on the pepper. Otherwise this is amazing. Thanks!
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!