Vegan Zuppa Toscana
Easy stovetop vegan zuppa toscana! This copycat version of the Olive Garden recipe is light, healthy and packed with flavor. Made with coconut milk, kale and yukon potatoes, it’s dairy free and only one pot required.
Today we talk creamy, dreamy vegan zuppa toscana!
Because we are officially in the thick of soup season and if you are anything like me, you can absolutely use another recipe to add into your rotation. Says the girl who eats soup ALL YEAR ROUND.
So. Today I bring you a delicious option in the form of this copycat version of the famous Olive Garden dish.
Made with coconut milk, kale and yukon gold potatoes, this dreamy dish is easy, simple and only requires one pot.
And while there’s no sausage, bacon or heavy cream involved, it is still jam packed with flavor.
From a few simple ingredients – fennel seeds, soy sauce and vegan worcestershire – that help to impart that sort of meaty, umami flavor found in the classic dish.
And between the combination of the three, I promise you that this really does taste like the original. Yesssss.
Now, this soup just borders on what I consider a weeknight meal – it takes a touch over one hour to make. BUT it’s largely hands off once you get it going on the stovetop. I’ll count that as a win.
Tips & Tricks For This Vegan Zuppa Toscana
- First up, let’s talk about the potatoes. Make sure that you cut them into ½ inch chunks – this ensures that they cook quickly and in the allotted time.
- Wait to prep the kale until after you get the rest of the soup simmering on the stovetop. This will shave about 5 minutes off the overall recipe time.
- While kale is typically used in the classic version of this soup, I think collard greens would make an excellent substitute, especially if you happen to have them on hand!
- To keep this soup gluten free, be sure to use gluten free tamari (and not regular soy sauce) and check the ingredients on your worcestershire sauce, as many brands contain wheat.
How To Store
Let the soup cool completely then transfer to an airtight container. It will keep in the fridge for up to 4 days.
Additional Vegan Soups You Might Enjoy:
- Dairy Free Tomato Soup
- Dairy Free Corn Chowder
- Creamy Sweet Potato and Black Bean Soup
- Slow Cooker Thai Sweet Potato Soup
- Roasted Garlic Butternut Squash Soup
- Roasted Cherry Tomato Soup
- Dairy Free Broccoli Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Vegan Zuppa Toscana
Easy stovetop vegan zuppa toscana! This copycat version of the Olive Garden recipe is light, healthy and packed with flavor! Made with coconut milk, kale and yukon potatoes! Dairy free and only one pot required!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¾ teaspoon fennel seeds
- 1 (8 ounce) package baby bella mushrooms, stemmed and sliced
- 1 pound yukon potatoes, cut into ½ inch chunks
- 4 cups low-sodium vegetable broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- pinch of red pepper flakes, or to taste
- 1 (13.5 ounce) can full-fat coconut milk
- 4 cups stemmed and thinly sliced curly kale
- 2 teaspoons low-sodium soy sauce or tamari
- 1 teaspoon vegan worcestershire sauce*
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and fennel seeds and cook for 30 seconds, until fragrant.
- Add in the mushrooms and cook for about 5 minutes, until softened.
- Stir in the potatoes, broth, oregano, thyme, salt, pepper and red pepper flakes. Increase the heat and bring just barely to a boil.
- Turn down the heat and simmer for about 15 minutes, or until the potatoes are fork tender.
- Stir in the coconut milk, kale, soy sauce and worcestershire sauce. Continue to simmer, adjusting the heat as needed, for about 10 minutes, until the kale is nice and tender. Remove from the heat.
- Taste and adjust the salt / pepper to taste, if needed (I usually add a touch more salt to really make the flavors sing!).
*Be sure to check the ingredients on your worcestershire sauce if you are gluten free - many brands contain wheat.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 658mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Looking to make this tonight but I just wanted to check that by coconut milk you mean the liquidy stuff and not coconut cream, which is more solid? I’ve had a few issues with past recipes calling for one and meaning the other, so I just want to make sure I’m not making this soup overly liquidy.
Hey Taylor! You just want a can of full fat coconut milk – the can should be part liquid-y / part solid coconut cream. I’ve occasionally had cans where it’s all liquid but that will work fine – just make sure you use the canned stuff and not boxed coconut milk beverage!
Someone asked about using cashew cream. I’ve made a version of this soup with homemade cashew milk for years and still like it better. I like coconut milk in curries but doubt if I’d try it in this soup again. Sorry…
Hey Jane – You’re of course welcome to use whatever you like best. We all have different preferences!
Just made a big pot of this delicious soup. I used light coconut milk, and no oil during cooking. I also added garbanzos cuz’ I love them! This is a lovely, warm and easy to make soup and I’ll be making it again and again,
So happy to hear this Lauren! Sounds delicious with the chickpeas 🙂
LOVE IT! I used Tofurky Italian sausages instead of mushrooms. Very good, gives it the extra kick. Now.. I have a theory that I want to try next time. I wonder how it would taste to use cashew cream instead of coconut milk. Also, I did not add fennel.
I’m so happy to hear this Simona! And yes, I think that would be delicious 🙂
I have looked all over this recipe and I cannot find out how much coconut milk I am to use. Please help me out. I am on my way to the store to pick up some other ingredients I need for this recipe for dinner tonight.
Hi Gail! You need 1 (13.5 ounce) can full-fat coconut milk for this soup.
That sounds so delicious! Can I use another vegetable instead of mushrooms? If so, what would you recommend?
Hey Noa – thank you! Yes definitely. I would probably suggest chopped cauliflower florets (I’d say probably about 2 to 2 1/2 cups would work nicely). Hope you enjoy!
I have literally made this soup every week for the last three weeks and am still in love with it. Thank you so much. Also, I have tweaked it a bit each time because I use what I have and just a few notes: 1. The coconut milk is a MUST, the slight coconut flavor adds a whole other level of yumminess. 2. Any mixture of greens is delicious, just adjust your cooking time accordingly if you go with something less hearty. 3. I have to remember to get fennel seeds… I have yet to make the soup using them but I just have the feeling they are going to do amazing things.
Hey Karen! I am so so happy to hear this! Thank you for taking the time to let me know – made my day. And yes! You must try it with the fennel seeds – so good!!
I am vegetarian but not vegan. Can I use regular milk or cream instead of the coconut milk?
Yes, most traditional recipes use either heavy cream or half and half. I would also wait to add in the dairy until the very end (after the kale is tender) and just cook until heated through.
I love this soup and it was super easy to prepare. I do have one question, are you able to freeze the soup? I would like to make more and take it to work for lunch. Thanks for all of the great recipes!
Hey Jennifer! So happy to hear you enjoyed it! I haven’t frozen it myself, but I think this should do just fine in the freezer.
NOOOOO- NEVER freeze soup with potatoes. They will impart a gelatinous, off putting texture.
Interesting! I’ve froze other soups with potatoes and never had that happen but good to know!
I will 100% be making this soon! I’m exactly the same way about soup… I’m completely obsessed and can’t get enough. I mean what’s not to love? They’re filling, comforting, and mine are usually low in calories but high in nutrition. Can’t beat it!
Yes exactly! I can never get enough!
I’m a total year-round soup eater too!! This zuppa toscana seriously looks SO CREAMY AND AMAZING! I’d eat bowl after bowl of this with zero shame.
Glad it’s not just me!!
I must admit I eat soup all year round too, but there is something so comforting about it at this time of year. This is a lovely look soup and perfect for these cold days.
This soup looks wonderful Ashley! Loving the fennel seed in it too. Such a comforting, creamy soup!
Thanks Kristen! Yes! They add such great flavor!
This is one gorgeous bowl of soup Ashley! I’ve never had the Zuppa Toscana soup at Olive Garden but I’m loving this wholesome plant-based take on it. Please pass me a bowl!
Thanks Marcie!! 🙂
Delicious! And I just can’t get enough of soup lately…perfect for the season.