This Zuppa toscana recipe is so creamy and hearty with tender potatoes and kale. This vegan version is just as tasty as the Olive Garden original thanks to the addition of plant-based sausage and cheesy nutritional yeast !
I love coming up with ways to make restaurant dishes vegan. Not only is it a fun little challenge, the reward is that I get to enjoy a meal I might not be able to have otherwise! This zuppa toscana recipe is inspired by the Olive Garden classic. While I haven’t cracked the code on the unlimited breadsticks quite yet, this soup is sure to satisfy!
What Makes This Zuppa Toscana So Divine?
Here’s why I can’t get enough zuppa toscana — and why you’ll love it too!
- A soup that satisfies . Not every soup is meant to be a meal, but zuppa toscana is substantive! It’s got that hearty vegan sausage and potatoes to up the filling factor.
- Layers of flavour . There’s plenty of garlic in this recipe, along with Italian seasoning, red pepper flakes, and sausage, giving the soup lots of depth.
- Rich and creamy . Using a roux creates a soup that’s thick and creamy, another element that makes it so satisfying. (If you love a creamy soup, try my vegan mushroom wild rice soup and Instant Pot potato soup too.)
Notes on Ingredients
Here’s what you’ll need to make zuppa toscana, along with some helpful tips. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Avocado oil would also work.
- Garlic and onion – These are the base of flavour for this zuppa toscana recipe. I use a yellow onion.
- Vegan sausage – I like Italian sausage for this soup.
- Seasonings – Smoked paprika, Italian seasoning, and red pepper flakes for a bit of a kick. (You can adjust the amount of red pepper flakes if you’d like.)
- All-purpose flour
- Vegetable broth – I use my homemade vegetable broth .
- Yukon gold potatoes
- Plant-based milk – You can use any kind as long as it’s plain and unsweetened.
- Nutritional yeast – For cheesiness without the cheese.
- Kale – Use any variety you like; I used dinosaur kale.
- Salt and black pepper
How to Make Zuppa Toscana
This is a quick and easy soup, perfect for weeknights. Here’s a quick look at how to make it. For printable instructions, see the recipe card below.
Cook the onions and garlic. Add the sausage and spices.
- Sauté the aromatics and sausage . Cook the onion with the oil in a pot over medium heat. Once it’s softened, add the garlic and cook until fragrant, then stir in the sausage and seasonings. Brown the sausage and remove 3 tablespoons of it from the pot.
- Make the roux . Sprinkle the flour into the pot and stir, cooking for a minute or two. Slowly pour in the vegetable broth.
Add the potatoes and broth.
- Cook the potatoes . Add the potatoes to the pot. Bring the liquid to a boil, then cover and reduce the heat to a simmer. Cook until the potatoes are tender.
- Finish . Add the plant milk and nutritional yeast, then simmer for 5 minutes. Stir in the kale and cook until it wilts. Season to taste with salt and pepper.
- Serve . Divide the soup into bowls and serve with the reserved sausage on top.
Tips and Variations
- Cook the flour . Don’t just add it and pour in the broth right away! Cooking the flour for a couple of minutes helps remove the raw taste, replacing it with a yummy nuttiness instead.
- Use Yukon golds . These potatoes hold up well in soups and stews, unlike starchy russets which can start to break down.
- Remove the stems from the kale . You can easily do this by running a knife along both sides of the stem to slice off the leaves.
Serving Suggestions
My roasted garlic bread is the perfect accompaniment to this soup, although you can’t go wrong with a crusty slice of olive bread either. An Italian-inspired salad like my chickpea panzanella salad would also be excellent.
How to Store Extras
- Refrigerator : Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat : This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.
More Vegan Soup Recipes
- Taco Soup
- Split Pea Soup
- Creamy Pumpkin Soup
- Tomato Tortellini Soup
- Vegan Cheeseburger Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 3 cloves garlic , minced
- 12 ounces vegan sausage, crumbled , 340 g
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth , 960mL
- 4 medium Yukon Gold potatoes , diced into bite-sized pieces
- 2 cups plant based milk , ( 480mL ) unsweetened, plain
- 1 tablespoon nutritional yeast
- 1 small bunch kale , stems removed, leaves chopped
- Kosher salt and black pepper , to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic and cook for another minute.
- Add the vegan sausage, smoked paprika, Italian seasoning, and red pepper flakes. Cook until browned, about 5 minutes. Reserve 3 tablespoons of browned sausage for serving.
- Sprinkle the flour over the sausage mixture and stir to coat.
- Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly.
- Gradually add the vegetable broth while stirring, ensuring the roux is fully dissolved.
- Add the diced potatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
- Stir in the plant based milk and nutritional yeast. Simmer for another 5 minutes.
- Stir in the chopped kale and let it cook for 3-5 minutes, or until wilted but still vibrant green. Taste and adjust seasoning with salt and black pepper.
- Ladle the soup into bowls and serve hot with reserved browned sausage on top.
Notes
- Refrigerator : Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat : This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.
Zuppa Toscana
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 12 ounces vegan sausage, crumbled 340 g
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth 960mL
- 4 medium Yukon Gold potatoes diced into bite-sized pieces
- 2 cups plant based milk ( 480mL ) unsweetened, plain
- 1 tablespoon nutritional yeast
- 1 small bunch kale stems removed, leaves chopped
- Kosher salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic and cook for another minute.
- Add the vegan sausage, smoked paprika, Italian seasoning, and red pepper flakes. Cook until browned, about 5 minutes. Reserve 3 tablespoons of browned sausage for serving.
- Sprinkle the flour over the sausage mixture and stir to coat.
- Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly.
- Gradually add the vegetable broth while stirring, ensuring the roux is fully dissolved.
- Add the diced potatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
- Stir in the plant based milk and nutritional yeast. Simmer for another 5 minutes.
- Stir in the chopped kale and let it cook for 3-5 minutes, or until wilted but still vibrant green. Taste and adjust seasoning with salt and black pepper.
- Ladle the soup into bowls and serve hot with reserved browned sausage on top.
Video
Notes
- Refrigerator : Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat : This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.
Nutrition
Zuppa Toscana https://jessicainthekitchen.com/zuppa-toscana-recipe/ January 13, 2025
These easy stovetop candied pecans are deliciously crunchy and perfect for topping everything from breakfasts to salads and desserts. You just need 3 ingredients to make them!
If you’re a salad lover, there’s a good chance you’ve probably bought those candied pecan packages in the supermarket, or even had them in your salad when you ate out at a restaurant. Well, the latter is exactly what drove me to make these at home—I wanted to replicate the pear and gorgonzola salad I had at my favourite restaurant. The result? Not only do they taste even better than store-bought, these easy stovetop candied pecans are also way cheaper.
Why You’ll Love These Candied Pecans
- A simple way to jazz up so many dishes . These stovetop candied pecans are perfect for topping salads, oatmeal, yogurt parfaits, and even ice cream.
- Budget-friendly . Making your own candied pecans at home is much cheaper than buying them at the store.
- Quick and easy to make . With just three simple ingredients and a short cooking time on the stovetop, you can have delicious homemade candied pecans for snacking and topping all your favourite foods!
Notes on Ingredients
You’ll only need 3 ingredients to make this recipe. How easy is that? Don’t forget to scroll down to the recipe card for a printable ingredient list.
- Vegan butter – You can use store-bought or my favourite homemade vegan butter .
- Sugar – Both unrefined cane sugar or coconut sugar will work.
- Pecans – I like using pecan halves because they pack in more crunch and look better on a salad, but pieces are fine too!
How to Make Candied Pecans
- Coat the nuts . Combine the butter, sugar, and pecans in a pan set over medium-high heat. Cook for 5 minutes, stirring constantly, until the sugar and butter melts and the pecans are well-coated.
- Transfer . Transfer the pecans to a parchment-lined baking sheet. Make sure they’re all separated so they don’t stick together when they dry.
- Cool . Let the pecans cool and dry, then use them right away or store them for later.
Tips and Variations
- Be careful not to burn the nuts . Keep a close eye on the pan while cooking and stir constantly to prevent burning. Nuts can go from toasty to burnt really quickly!
- Add some heat . If you love a sweet and spicy combo, try adding a pinch of cayenne to these candied pecans.
- Give them some warmth . Warm spices like cinnamon are also a delicious addition to this recipe. A splash of vanilla extract or vanilla bean scraped from the pod is nice too!
- Use different nuts . While pecans are a classic choice, feel free to experiment with other nuts such as almonds, walnuts, or cashews.
My Favourite Ways to Use Candied Pecans
- Salads . I loved candied pecans in this shaved Brussels sprouts salad recipe.
- Oatmeal . Add a crunchy contrast to creamy Instant Pot steel-cut oats .
- Desserts . Use them on vegan ice cream sundaes or as a garnish for apple pie .
- Side dishes . Sprinkle candied pecans on sweet potato soufflé .
- Snacking . Keep a jar of these pecans in your pantry for a quick and satisfying snack!
How to Store
Once the candied pecans have completely cooled and dried, transfer them to an airtight container or jar. Store them in the pantry at room temperature for up to a month.
More Pecan Recipes
- Homemade Pecan Butter
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
Ingredients
- 1 tbsp vegan butter
- 1/4 cup unrefined cane sugar , or coconut sugar
- 1 cup pecans
Instructions
- Set a sheet of parchment paper on a baking sheet. Set aside
- In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
- Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn’t burn.
- Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don’t set together.
- Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.
Notes
- Adapted and inspired by Natasha’s Kitchen Candied Walnuts recipe
- This recipe is vegan and gluten free.
- HOW TO STORE: You can store these nuts in an air-tight tupperware container for up to a month.
