A spoonful of vegan zuppa toscana in a white bowl.

Vegan Zuppa Tuscana

A creamy vegan soup loaded with vegan sausage, potatoes, kale, and vegan bacon.

Course Main Course, Soup
Cuisine Italian, vegan
Keyword gluten-free Zuppa Toscana, Vegan Zuppa Toscana
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 bowls
Calories 172 kcal


  • 4 cups potatoes washed, peeled, and cut into small cubes
  • 1 tbsp olive oil
  • 4 links vegan sausage cut up or 2 cups of vegan sausage crumble
  • 1 large bunch kale or an 8 oz. bag of pre-washed kale
  • 3 cloves garlic minced
  • 1 tbsp Italian herbs
  • 8 cup Not Chick'n broth or any other vegetable broth
  • 2 cups plain soy milk or any other PLAIN plant-based milk.
  • salt and pepper to taste (use a few shakes of cayenne pepper for spicy soup).

For the roux:

  • 1/3 cup vegan butter or any neutral-flavored oil
  • 1/2 cup flour or GF flour mix (without sorghum)

To thicken with starch instead of a roux:

  • 1/3 cup potato starch or corn starch
  • 1/2 cup cold water
  • 1 cup bacon bits to sprinkle on top or mix in the soup at the end


Cooking the potatoes:

  1. Bring 8 cups of salted water to a boil in a medium-sized pan.
  2. Wash, peel (optional) and dice the potatoes into bite-sized pieces, about 1/4 inch cubes.

  3. Cook the potatoes in boiling salted water until just soft, then drain and set aside.

Making the soup:

  1. Chop up the vegan Italian sausage links into small bite-sized pieces or make your own sausage crumbles.
  2. Wash a large bunch of fresh kale and rip it up into small pieces pulling the large stems off.
  3. Saute the sausage in olive oil for about 3 minutes.
  4. Add the kale and garlic and saute kale for about 3-5 more minutes until it gets dark and shiny.
  5. Sprinkle in the Italian herbs and stir well.
  6. Add the broth and simmer for 10 minutes.
  7. Add the cooked potatoes and soy milk and continue to simmer while you make the roux.

To thicken the soup with a roux:

  1. Heat oil and flour in a separate soup pan and stir with a whisk.
  2. Ladle out spoonfuls of the broth out of the soup and pour it into the oil and flour mixture stirring well between each spoonful.
  3. Continue to add the broth 1 ladle at a time until most of the broth is mix with the roux and has become thick and bubbly.
  4. Pour the remaining soup into the 2nd soup pot with the thickened broth.
  5. Stir well and serve with bacon bits sprinkled on top.

To thicken with corn or potato starch instead of a roux:

  1. Mix 1/3 cup of starch with 1/2 cup of COLD water and add it to the soup at the end of cooking.
  2. Stir well while you bring the soup to a slow boil and then turn off the heat.

Recipe Notes


To make this soup gluten-free: 


Nutrition Facts
Vegan Zuppa Tuscana
Amount Per Serving (1.5 cups)
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 820mg36%
Potassium 484mg14%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 1696IU34%
Vitamin C 25mg30%
Calcium 118mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.