Name: Vegan Zuppa Toscana Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 5 garlic cloves, minced; 2 tablespoons all-purpose flour; 5 ½ cups vegetable broth; 3 medium russet potatoes (about 2 ½ pounds total), scrubbed and cut into ½-inch pieces; ½ teaspoon crushed red pepper flakes, or to taste; 3 Italian-style vegan sausage links (such as Field Roast), roughly chopped (optional); 1 (14-ounce / 400 ml) can full-fat coconut milk; 1 medium bunch kale, stems removed and leaves coarsely chopped (about 4 cups packed); 1 tablespoon lemon juice; Salt and pepper to taste

Jump to Recipe· 4.3 from 3 reviews

If you love the comforting, soul-warming flavors of Zuppa Toscana but follow a plant-based lifestyle, you are in for an absolute treat. This Vegan Zuppa Toscana Recipe recreates that beloved hearty soup with tender potatoes, vibrant kale, and a luxuriously creamy broth, without a hint of dairy. With an optional addition of savory vegan sausage, this dish delivers richness and depth that will satisfy even the most devoted meat-eaters. It’s as inviting as the original, easy to prepare, and perfect for cozy dinners or whenever you crave a bowl of pure comfort.

Ingredients You’ll Need

A blue cooking pot filled with a light brown soup that has many cubes of pale yellow potatoes and pieces of light brown meat inside. A wooden ladle with a round scoop is resting in the pot, slightly dipped into the soup. The pot sits on a white marbled surface with a light beige cloth loosely placed behind it. The scene is softly lit, showing the textures of the soup and the pot clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to making this dish shine. Each element plays a critical role, from the silky texture of coconut milk to the earthy bite of kale, combining to create a well-balanced and flavorful soup.

Olive oil: Adds richness and is perfect for sautéing the aromatics.
Onion: Provides a sweet and savory base that deepens the overall flavor.
Garlic cloves: Bring fragrant warmth and a slight pungency that awakens the broth.
All-purpose flour: Helps thicken the broth for that luscious, creamy consistency.
Vegetable broth: The flavorful, plant-based liquid foundation for the soup.
Russet potatoes: Offer substance and heartiness, turning every spoonful into a satisfying meal.
Crushed red pepper flakes: Add a gentle kick of heat that balances the creaminess.
Italian-style vegan sausage (optional): Introduces a smoky, savory note similar to traditional sausage.
Full-fat coconut milk: Delivers rich creaminess without dairy, enriching the texture beautifully.
Kale: Gives a burst of vibrant green color, as well as earthy and slightly bitter contrast.
Lemon juice: Brightens and balances the richness with a fresh, acidic pop.
Salt and pepper: Essential seasonings to round out and enhance every flavor in the soup.

How to Make Vegan Zuppa Toscana Recipe

Step 1: Sauté the Aromatics

Start by coating the bottom of a large pot with olive oil and heating it over medium heat. Once the oil shimmers with warmth, toss in the diced onion and cook gently until it becomes soft and translucent, about 5 minutes. This step builds a fragrant, flavorful base that sets the tone for the entire soup. Add in the minced garlic and cook for just a minute more until its aroma fills your kitchen, making it impossible to wait for the final dish.

Step 2: Create the Roux

Sprinkle the all-purpose flour over the softened onions and stir well to coat every morsel. Cooking the flour for a couple of minutes removes its raw taste and thickens the broth later on. Then, slowly pour in a splash of vegetable broth and whisk vigorously to ensure no lumps form. Continue adding the broth bit by bit, whisking steadily, until the mixture is smooth and lovely.

Step 3: Add Potatoes and Heat

With the broth fully combined, stir in the cubed potatoes along with the crushed red pepper flakes for subtle heat. Crank up the temperature and bring everything to a boil, then immediately reduce to a gentle simmer. Let the potatoes cook through for about 20 minutes, stirring occasionally to prevent sticking. This is where the soup really begins to thicken and take shape.

Step 4: Prepare Vegan Sausage (Optional)

If you’re including vegan sausage, now is the time to crisp it up. Heat a skillet over medium heat and cook the chopped sausage for around 5 minutes, allowing it to develop some golden, crispy spots. This added texture and smoky flavor makes the soup even more special, but the broth and veggies stand beautifully on their own too.

Step 5: Stir in Coconut Milk and Kale

Pour in the luscious coconut milk next, stirring to incorporate the creaminess seamlessly into the broth. Then add the kale, handful by handful, stirring well and waiting for it to wilt slightly before the next addition. This method keeps the kale tender but still vibrant and fresh in color. Increase the heat just enough to bring the soup back to a gentle boil, then reduce to simmer for another 5 to 10 minutes so the flavors meld perfectly and the kale becomes tender.

Step 6: Final Seasoning

Remove the pot from the heat and stir in a splash of lemon juice. This final touch awakens the flavors by balancing richness with brightness. Fold in your cooked vegan sausage if using, and season generously with salt, freshly ground pepper, and extra crushed red pepper flakes if you like a bit more spice. Now, your dreamy Vegan Zuppa Toscana Recipe is ready to serve!

How to Serve Vegan Zuppa Toscana Recipe

A close-up shot of a silver ladle filled with creamy soup showing three main layers: light yellow potato chunks with a soft texture in the middle, bright green kale leaves curling around the potatoes, and small pieces of brown bacon scattered throughout. The soup base is thick and pale cream colored, gently holding all ingredients together. The ladle is held over a white marbled textured surface with a large white pot blurred in the background, filled with the same soup. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Present your soup with a sprinkle of freshly chopped parsley or a few thin slices of green onion for a pop of color and freshness. A drizzle of extra virgin olive oil or a pinch of smoked paprika can elevate the flavors beautifully. Some freshly cracked black pepper right before serving adds just the right amount of peppery bite.

Side Dishes

This hearty soup pairs wonderfully with warm, crusty bread or garlic bread to soak up every last drop of the creamy broth. A light side salad with a tangy vinaigrette cuts through the richness and offers a refreshing contrast. For a filling meal, serve alongside roasted vegetables or a quinoa pilaf that can absorb the flavors from your bowl.

Creative Ways to Present

Serve Vegan Zuppa Toscana Recipe in rustic bowls for an inviting, homestyle feel. For a fun twist, turn it into a creamy pasta sauce by reducing the broth and tossing it with cooked rigatoni or penne. You can also ladle it into hollowed-out bread bowls for a charming presentation that doubles as an edible serving dish.

Make Ahead and Storage

Storing Leftovers

This soup keeps incredibly well in the refrigerator for up to 4 days. Store it in an airtight container to maintain its freshness and ensure the flavors continue to meld. Potatoes and kale may absorb some liquid over time, so you might want to stir in a splash of broth when reheating to bring back the perfect consistency.

Freezing

Vegan Zuppa Toscana Recipe freezes beautifully, making it ideal for meal prep. Let the soup cool fully, then transfer it into freezer-safe containers or heavy-duty bags. Freeze for up to 3 months, so you can enjoy this nourishing soup whenever the craving hits. When ready to eat, thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the soup slowly over medium-low heat, stirring occasionally to prevent scorching. Add a little vegetable broth or water if the soup becomes too thick. Reheating slowly allows the flavors to blossom again and the kale to soften perfectly without becoming mushy.

FAQs

Can I make this Vegan Zuppa Toscana Recipe without the vegan sausage?

Absolutely! The vegan sausage is totally optional and the soup tastes delicious on its own. The potatoes, kale, and creamy broth create a satisfying and hearty dish that stands strong without any meat substitutes.

What can I substitute for coconut milk if I have a nut allergy?

You can try using oat milk or another neutral, creamy plant milk as a substitute. Just be sure it’s full-fat or thicker in texture to maintain the soup’s rich creaminess. Avoid watery varieties to keep that luscious mouthfeel.

Is kale the only green I can use?

While kale is traditional and adds wonderful texture, you can experiment with other hearty greens like collard greens, Swiss chard, or even spinach. Just adjust the cooking time slightly depending on how tender your chosen green is.

Can I make this soup in a slow cooker?

Yes, you can! Brown the onion and garlic on the stove first, then transfer all ingredients except kale and coconut milk to the slow cooker. Cook on low for 4-6 hours or until potatoes are tender. Add coconut milk and kale in the last 30 minutes to keep them vibrant and fresh.

How spicy is this recipe?

The crushed red pepper flakes add a mild heat that can be adjusted to your taste. If you prefer less spice, reduce the amount or omit them altogether. You can always add a pinch of chili powder or cayenne later if you’d like more kick.

Final Thoughts

I cannot recommend this Vegan Zuppa Toscana Recipe enough for anyone wanting a soul-soothing, plant-based soup that feels indulgent without any dairy or meat. It’s approachable to make, packed with flavor, and endlessly comforting—perfect for chilly nights or anytime you crave a warm hug in a bowl. I hope you enjoy making it as much as I enjoy eating it. Happy cooking and savor every spoonful!