Zuppa Toscana (WFPB, Vegan)

Ever tried the Zuppa Toscana from Olive Garden? Ok, me neither. It has sausage and heavy cream in it, but this copycat soup does NOT and it’s so yummy! Once you make the tofu sausage, it’s really easy with a short ingredient list, too! Tis the perfect bowl to warm your body and soul this fall and winter.

Time-Savers

Considering the tofu sausage is the most time-consuming part here, you could use vegan sausage or skip all together. I highly recommend taking the steps for the tofu sausage, though. It makes it so satisfying and adds a lot both in taste and nutrition.

You could probably even make this in an instant pot by combining all the soup ingredients (except tofu) and cooking on high pressure for 12 minutes, then adding the tofu.

Enjoy! If you’re hesitant about tofu or have questions about how safe or healthy it is to eat, how to prepare it, etc. consider my Tofu Mini Course, affectionately titled Tofu Training Wheels! It will answer all your questions and gives you 15 exclusive and delicious whole food plant based tofu recipes.

More Soup Recipes

Want more satisfying and healthy soup recipes? Here are a few of my other favorites.

Indian Sweet Potato Carrot Lentil Soup

Wild Rice Mushroom Soup

Corn Chowder with Coconut Bacon

Pantry White Bean Salsa Verde Soup

Lentil Vegetable Soup

Zuppa Toscana (WFPB, Vegan)
Prep Time
20 mins
Cook Time
30 mins
 

A healthy, plant-based version of a Tuscan soup, which typically features heavy cream and sausage. This soup uses some coconut milk, potatoes, white beans, kale, and homemade tofu sausage.

Course: Soup
Keyword: copy cat, healthy, olive garden, soup, vegan, zuppa toscana
Servings: 4 servings
Author: Faithful Plateful
Ingredients
Tofu Sausage
  • 1 block extra-firm or super-firm tofu
  • 3 TBSP soy sauce
  • 1 TBSP pure maple syrup
  • 1 tsp fennel seeds
  • 2 tsp smoked paprika
  • 1 tsp liquid smoke
  • 1 tsp oregano
  • shake of cayenne pepper
Soup
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP Italian seasoning
  • pinch of red pepper flakes
  • 6 cups vegetable broth
  • 2.5 lbs russet potatoes (4-5 large potatoes), peeled if desired and chopped into 1-inch pieces
  • 3/4 cup canned coconut milk (or 1/2 cup cashews blended into 1 cup water)
  • 1 tsp white wine vinegar
  • 1 can white beans, drained
  • 6 cups curly kale, chopped
Instructions
Tofu Sausage
  1. Start by making the tofu sausage. Press the tofu for as long as you have time for, either in a tofu press or wrapped in a clean kitchen towel and placed under a heavy pan. Ideally, at least 10 minutes. If you're using super firm tofu (my favorite!) pressing is not needed.

  2. Mix the remaining sausage ingredients together (soy sauce, fennel, smoked paprika, liquid smoke, maple syrup, oregano and cayenne pepper). Then crumble the tofu in and toss to coat well. Spread on a baking sheet and bake at 350 for 30 minutes, or air-fry for 15 minutes at 370, shaking basket occasionally.

Soup
  1. Saute the onion in a splash of water in a large soup pot until translucent. Add the garlic, Italian seasoning and red pepper flakes, and cook one more minute. Add potatoes and vegetable broth and cook until potatoes are tender--about 20 minutes.

  2. Add coconut milk, white wine vinegar, white beans, and kale, and simmer a few more minutes until kale is bright green and tender. Add tofu sausage and salt, pepper, and red pepper flakes to taste, then serve.



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