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A hearty bowl of creamy Zuppa Toscana soup, filled with Italian sausage, tender potatoes, and fresh kale, with two spoons inside.

Hearty Vegan Zuppa Toscana

This creamy and rich vegan Zuppa Toscana features flavorful crumbled tofu 'sausage', tender potatoes, and vibrant kale in a luscious coconut milk broth. A comforting plant-based twist on a classic Italian favorite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan 'Sausage'
  • 1 block extra-firm tofu 14 oz, pressed for at least 30 minutes and crumbled
  • 1 tbsp olive oil
  • 1 tsp fennel seeds crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried sage
  • Pinch red pepper flakes optional, for heat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 lbs Yukon Gold potatoes scrubbed, unpeeled, thinly sliced into 1/4-inch rounds
  • 6 cups vegetable broth
  • 1 can full-fat coconut milk 13.5 oz, shaken well
  • 5 oz fresh kale stems removed, roughly chopped (about 4-5 cups packed)
  • 1 tbsp nutritional yeast optional, for cheesy flavor
  • 1 tsp apple cider vinegar
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Tofu Press (optional, but recommended)

Method
 

Prepare the Vegan 'Sausage'
  1. If not already done, press the extra-firm tofu for at least 30 minutes to remove excess water. Crumble the pressed tofu into a bowl.
  2. Add 1 tbsp olive oil, crushed fennel seeds, smoked paprika, garlic powder, onion powder, dried sage, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper to the crumbled tofu. Mix well with your hands to evenly coat the tofu.
  3. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned tofu crumbles and cook for 8-12 minutes, stirring occasionally, until deeply browned and slightly crispy. Remove the cooked tofu from the pot and set aside.
Assemble the Soup
  1. In the same pot (add a splash more oil if needed), reduce heat to medium. Add the diced yellow onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Add the thinly sliced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  3. Pour in the full-fat coconut milk, add the chopped kale, nutritional yeast (if using), and apple cider vinegar. Stir well. Continue to simmer for 3-5 minutes, until the kale has wilted and the soup is heated through.
  4. Return the cooked vegan 'sausage' crumbles to the pot. Stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
  5. Ladle hot soup into bowls and serve immediately. Enjoy your hearty Vegan Zuppa Toscana!

Notes

For an extra kick, garnish with a sprinkle of fresh red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; simply add a splash of vegetable broth or water when reheating if desired.