If a big, comforting hug could show up in a soup bowl, it would absolutely taste like this Vegan Zuppa Toscana. It’s the plant-based remix of the classic Italian favorite—creamy, rich, and just spicy enough to keep things interesting. Tender potatoes, hearty kale, and browned Field Roast sausage come together to make a soup that feels indulgent but still deeply nourishing.

This is the kind of meal you make when the weather dips, when you want something soul-warming, or when you just need a bowl of “I deserve something delicious tonight.” It’s simple enough for a weeknight, cozy enough for a Sunday dinner, and downright addictive any day in between. Perfect with crusty bread, a sprinkle of nooch, or just a big spoon and a quiet moment to yourself.

Ingredient Notes for Vegan Zuppa Toscana

Field Roast (or Mushrooms): Field Roast sausage brings that savory, herby, slightly spicy “sausage-y” backbone that makes Zuppa Toscana what it is. It browns beautifully, adds protein, and infuses the broth with a cozy richness. If you decide to sub with mushrooms, you’ll get a more earthy, umami-forward vibe. Cremini or shiitake are especially great — they caramelize well and mimic that hearty, chewy texture.

Golden Potatoes: Golden potatoes are your creamy dreamboats here. When sliced thinly on a mandolin (about ⅛”), they soften quickly and release starch into the broth, naturally thickening the soup. They’re buttery, mild, and comforting — exactly what this dish calls for. They also bring potassium, fiber, and vitamin C to the party.

Yellow Onion: The quiet workhorse. Diced yellow onion gives the soup its foundational sweetness and depth. Once sautéed, it blends seamlessly into the broth, enhancing everything without taking over. Nutritionally, think antioxidants + prebiotic fiber for gut happiness.

Kale: Kale brings the balance — hearty greens that stand up to simmering without turning wimpy. It adds color, texture, and a slight earthy bitterness that cuts through the creamy broth. Plus: vitamins A, K, C, iron, calcium, and a whole lot of phytonutrients that make your body cheer a little.

Dry White Wine: A splash of dry white wine adds acidity and brightness. It lifts the richness of the coconut milk and deepens the flavor of the broth. You can sub more veggie broth if you want to avoid it.

Coconut Milk: This is your dairy-free magic. Full-fat coconut milk gives the soup that signature creaminess and silky mouthfeel. It melts beautifully into the broth without overpowering the flavor. It also adds healthy fats that make the soup extra satisfying.

Nutritional Yeast: Nooch is your secret flavor weapon here — cheesy, nutty, umami-heavy goodness that turns the broth luscious and rich. It also gives the soup a subtle Parmesan-like finish. Bonus points: it’s rich in B vitamins and protein.

Preparation Notes for Vegan Zuppa Toscana

Brown the Field Roast (or Mushrooms) Well: Get a good sear on your Field Roast slices or chopped mushrooms. That caramelization is what gives the soup its signature savory depth. Don’t rush this part — let them get a little crispy around the edges before removing them from the pot.

Deglaze Like You Mean It: Pour in the white wine and use your spoon to scrape up all those golden bits from the bottom. That’s pure flavor. If skipping wine, a splash of broth does the job too.

Potatoes: Thin and Even: The ⅛” slices matter — thin potatoes cook fast, thicken the broth, and give that classic “creamy starchy potato” Zuppa vibe. A mandolin makes the texture perfect; just watch your fingers.

Simmer, Don’t Boil: Once everything is in the pot, keep the heat at a gentle simmer. Boiling can break the potatoes apart too quickly or make the coconut milk separate. Slow and steady = velvety soup.

Taste Toward the End: Salt levels vary depending on your broth, nooch, and sausage. Always taste and adjust at the end — a squeeze of extra lemon or a pinch of red pepper flakes can also brighten everything.

Serving Notes for Vegan Zuppa Toscana

• Classic Style: Ladle into bowls and finish with a drizzle of good olive oil and a sprinkle of nutritional yeast for that “Parmesan-y” vibe.

• With Carbs: Serve with crusty sourdough, garlic bread, or warm ciabatta for dunking. This soup is basically begging for bread.

• Make It a Meal: Pair with a simple green salad dressed with lemon and olive oil to balance the richness.

• Leftover Magic: It thickens as it sits — add a splash of water or broth when reheating to return it to silky perfection. Bonus: it tastes even better the next day.

Try It With:

Vegan Zuppa Toscana

Course: SoupsDifficulty: Easy

Servings

servings

Prep Time

minutes

Cooking time

minutes

Ingredients

2 links field roast (sub mushrooms, cleaned and chopped)
3 medium-sized golden potatoes sliced 1/8″
1/2 yellow onion, diced
3 cups chopped kale
4 cloves garlic, minced
5 cups vegetable stock
1/3 cup dry white wine or more stock
1 cup coconut milk
1-2 tsp olive oil (optional_
1 tsp thyme
1 leaf bay
1 tsp red chili flakes or to taste
1 tsp smoked paprika
1/4 cup nutritional yeast
sea salt to taste

Directions

Preheat a heavy bottom pot over medium flame. Add the olive oil and crumbled sausage (remove casing if present) and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and set aside. If using mushrooms instead of field roast, saute them in the pot for about 3-4 minutes. Add a pinch of salt and remove for later.
Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine.
Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.
Add the sliced potatoes, thyme, bay leaf and smoked paprika then
Pour in the veggie stock and bring to boil, then simmer. Add the nutritional yeast and stir. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.
Once the potatoes are done, turn off the heat and add the kale and allow it to wilt. Give everything a good stir then mix in the coconut milk.
Add the cooked sausage crumbles (or mushrooms) back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.