Zuppa Toscana

This Zuppa Toscana is super easy to make with simple ingredients and so satisfying. Even pickiest kids will eat this and no one would ever taste it is entirely vegan. All comes together in under 30 minutes, it tastes like the real deal, even better. You know you can’t beat homemade.

If you don’t eat/drink dairy, you may be missing out on the popular Olive Garden version of this soup. Do not worry, you can make a vegan version really easy at home. This version is also budget friendly. You get a big batch for a fraction of the costs you pay elsewhere.

In general, soups are a keeper for me. Seriously for me it is something that I can have and enjoy the whole year, for example my Cauliflower Soup, the Sweet Potato Soup, or my Navy Bean Soup.

Looking for more easy soup recipes? I got you covered – just use the search bar and keep all amazing things coming.

Why you should make this Zuppa Toscana

If you need more good reason for making my new soup recipe, let me tell you that the Zuppa Toscana is:

• satisfying
• easy to make with step by step pictures
• super creamy
• hearty

 

• flavorful
• comforting
• filling
• budget friendly

What you need for this Zuppa Toscana recipe:

You wonder what you will have to shop for making this? You will be surprised that it is not much or anything super special:

• potatoes
• vegan butter
• garlic
• vegan sausage
• onions

 

• vegan bacon
• oat cuisine
• vegetable broth
• water
• kale

Check out the recipe card for the exact measures.

How to make Zuppa Toscana

Heat 1 Tbs vegan butter in a large casserole or pot. Add vegan bacon and crumbled vegan sausage and fry both for around 5 minutes. Remove all from the pot and set aside.

In the same pot use the remaining Tbs vegan butter and add onions and garlic. Saute for around 3 minutes, before also giving the potatoes to the mix. After two more minutes add vegetable broth, water, season with salt and pepper. Cook on medium heat for about 10 minutes until the potatoes are almost tender. The exact time might depend on the type of potato you use.

Finally add the kale and the vegan sausage and bacon mix back. Let cook for another two minutes, the take from the heat. Stir in oat cream but do not bring again to a cook. Serve in bowls, garnish with vegan Parmesan.

It makes an great idea for dinner, lunch, make ahead meals that you can always count on and the whole family enjoy.

Mealprep

You can make the soup ahead, no problem. It will stay fresh for around 4 days when stored in a closed container in the fridge. The Zuppa Toscana reheats beautifully.

Big batch cooking

You can easily make a double or triple batch and store in the fridge.

Once you’ve tried it the first time it is hard to resist. You will make it over and over again.

This is a meal that you want to make at least 2 or 3 times a week, so good.

If you try this Zuppa Toscana, tag me on Instagram or Facebook.

I love seeing all your remakes.

Cheers, Florian.