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upclose image of vegan zuppa toscana topped with parmesan cheese in white bowl

Vegan Zuppa Toscana Recipe (Olive Garden Copycat) 

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  • Author: Sweet Simple Vegan


This Vegan Zuppa Toscana is loaded with hearty potatoes, plant-based sausage and bacon, tender kale, and a creamy soup broth. It’s the ultimate comfort food and just like Olive Garden – without the animal products!


  • 1/2 pack vegan hot Italian Sausage (we used Impossible)
  • 1 medium onion, finely diced
  • ¼ teaspoon red pepper flakes
  • 5 ounces vegan bacon, chopped
  • 6 cloves garlic, minced
  • 6 cups vegan chicken broth
  • 3 cups water
  • 1 can (15 oz) great northern white beans, drained and rinsed
  • 5 medium russet potatoes
  • 45 cups chopped kale leaves
  • Salt and black pepper, to taste

Tofu Cream

  • 16 ounces silken tofu
  • 1 cup non-dairy milk

Serve with

  • Vegan parmesan cheese
  • Fresh parsley
  • Crusty bread



  1. Make the silken tofu cream. Add the silken tofu and non-dairy milk to a high-speed blender. Blend until smooth and set aside.
  2. Brown the vegan sausage. In a large pot over medium heat, sauté the spicy Italian sausage until browned, then remove from the pot and set aside.
  3. Sauté the aromatics and bacon. Once the vegan sausage is removed, add in the diced onion, crushed red pepper, and vegan bacon. Sauté until the onion has softened, about 4 minutes. Add in the garlic and cook for another 2 minutes.
  4. Add the liquids. Pour in the vegetable broth along with the blended tofu cream, and water. Bring the mixture to a boil, and then lower it to a simmer.
  5. Prepare the potatoes. While the creamy broth is coming to a boil, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices.
  6. Add the potatoes and white beans. Once the potatoes are cut, add them to the soup pot along with the white beans and simmer until the potatoes are tender and the soup has thickened, about 10-15 minutes.
  7. Stir in the vegan sausage and kale. Lastly, stir in the browned vegan Italian sausage and kale and continue to cook until just heated through and the kale is bright and softened.
  8. Serve. Season with additional salt and black pepper to taste, then serve while warm with vegan parmesan and parsley, or as desired. Enjoy!


  • Thicken soup: If you would like a thicker soup, after step 7, remove 2 tablespoons of hot broth and transfer to a small bowl. Add cornstarch and whisk until smooth. Add the mixture back into the soup and mix often until thickened. Then continue on with the recipe.
  • Storage: Leftover soup will keep in an airtight container for 3-4 days.
  • Freezing: Potatoes and cream-based soups do not freeze well and will become grainy and mealy upon thawing, so we do not recommend freezing.
  • Reheating: Microwave to rewarm or heat in a medium pot over medium-low heat until warmed through.
  • Gluten-free: Make sure to use meatless Italian sausage and bacon that is certified gluten-free – these products can sometimes be made with vital wheat gluten, soy sauce, or other gluten by-products.