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Vegan Zuppa Toscana (Tuscan Kale Soup)

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This easy vegan Zuppa Toscana soup recipe is the perfect weeknight dinner, make ahead lunch, or company treat. It’s a warm, savory, vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor.

Vegan potato and kale soup in a bowl with a spoon.

Thank you Sacla for sponsoring this post. The content and opinions expressed here are all my own.

Zuppa Toscana, made famous by the Olive Garden restaurant chain, simply refers to any soup made with Tuscan spices. It was originally a light, creamy soup packed with nutrient dense vegetables and herbs and often paired with a rustic, crusty bread.

This easy Tuscan vegetable soup freezes well, reheats well, and is easy to make for your next large gathering as well as perfect for a single or couple. It only requires 30 minutes of your time and one pot, so you can’t go wrong with this simple vegetarian kale soup.

Vegan kale soup in a pot with a ladle and bread on the side.

Vegan Zuppa Toscana Nutritional Benefits

This vegan kale soup has a plethora of health benefits.

Kale is a nutritional powerhouse, packed with vitamins and minerals. With the addition of Vitamin C from the lemon juice, it also becomes an excellent source of iron.

This Tuscan soup is also made with white cannellini beans which are great for plant-based fiber and protein. Potatoes are also healthy and filling, adding to this easy vegan comfort food recipe.

Onions and garlic are well known for their immune boosting properties…not to mention the tremendous flavor they add to this savory potato and kale soup.

Potato and kale soup in a bowl served with crusty bread.

Ingredients

  • olive oil
  • yellow onion
  • yukon gold or russet potatoes
  • sun-dried tomatoes in oil
  • oregano
  • thyme
  • vegetable stock
  • unsweetened almond milk
  • kale
  • cannellini beans
  • nutritional yeast
  • parsley
  • red pepper flakes
  • salt and pepper
  • vegan pesto
  • crusty bread

Ingredients for vegan zuppa Toscana soup.

Tips For Making The Best Vegan Zuppa Toscana Soup

One of the beautiful things about this kale soup recipe is how incredibly simple it is.

When using kale in a fresh salad like this kale pumpkin salad, you have to massage it.

However, when using kale in a soup, the cooking does all the hard work for you. In fact, one of my favorite things about this simple soup recipe is how quickly you can make it.

First, prep your veggies so they are ready to use.

Prepped vegetables for kale potato soup in bowls.

Use a heavy bottomed pot over medium heat to sautée onions for a few minutes until translucent. Add diced potatoes, sun-dried tomatoes, minced garlic, oregano and thyme. Scrape all the brown bits from the bottom of the pan and get that rich flavor from them.

Next, simply follow the recipe instructions below, adding the ingredients a few at a time, to layer in the flavors (make sure to watch my Zuppa Toscana web story to quickly see the cooking process). 

Serve it with Sacla vegan basil pesto for the last layer of flavor. Pair your veggie soup with your favorite whole grain crusty loaf of bread.

Two bowls with vegetarian Tuscan soup served with crusty ciabatta bread.

How To Store And Reheat Vegetarian Zuppa Toscana Soup

You can make this kale and potato soup up in a big batch and save it for later, if you’d like, too.

Simply let it cool and store it in your fridge or freeze it in your favorite freezer containers or ziploc freezer bags.

To reheat the soup when you’re ready to enjoy it, you’ll just microwave it, stirring it frequently to keep the milk well blended and avoid any scorching, or reheat it on the stovetop (also stirring often).

The veggies will noticeably soften if you freeze and reheat this soup, but the flavor will be every bit as savory and comforting and you’ll still enjoy it.

A ladle of vegan zuppa Toscana with kale and potatoes.

Serving Options

Kale Tuscan soup in a bowl with bread.

Top Tips

  • This vegetarian Tuscan soup is an easy one-pot creamy soup packed with nutrients and flavor. It’s a perfect comforting meal for a weeknight dinner, make ahead lunch, and fancy enough to serve at a dinner party.
  • This potato soup with kale is perfect for meal prep. Make it in a big batch and freeze it in freezer containers or ziploc freezer bags for up to 3 months.
  • The soup can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
  • Serve it with crusty bread loaf, focaccia, garlic knots or croutons. You can pair it with a salad, casserole, savory pie or quiche for a filling dinner meal.

Vegan Zuppa Toscana in bowls with bread.

Recipe Variations

  • To make this vegetable kale soup oil-free, instead of sautéeing veggies in oil, add a bit of hot water or veggie broth to the vegetables to steam them.
  • Use any of your favorite Italian herbs for the soup. Substitute fresh basil for parsley if you wish.
  • Substitute any nut milk or oat milk for almond milk.
  • To make the soup gluten-free, serve it with gluten-free bread.
  • Use homemade vegan pesto as an alternative to Sacla vegan pesto or consider adding kale pesto or wild garlic pesto to jazz up your soup.
  • Leftover kale can be used in this delicious kale smoothie.
 
Print
5 from 1 vote

Vegan Zuppa Toscana

This easy vegan Zuppa Toscana is a delicious vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor.
Course Soup
Cuisine American, Italian
Keyword kale tuscan soup, potato and kale soup, potato kale soup, potato soup with kale, tuscan kale soup, tuscan vegetable soup, vegan kale soup, vegan zuppa toscana, vegetable kale soup, vegetarian tuscan soup, white bean tuscan soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 156kcal
$7

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3-4 medium yukon gold or russet potatoes peeled and diced
  • ½ cup sun-dried tomatoes in oil drained and finely chopped
  • 1 tsp dried oregano
  • 5 sprigs fresh thyme
  • 4 cups vegetable stock
  • 2 cups almond milk unsweetened
  • 3 cups kale leaves ribs removed, chopped
  • 1 14 oz can cannellini beans
  • 1 tablespoon nutritional yeast
  • ¼ cup fresh parsley chopped
  • 1 tablespoon lemon juice
  • ½ tsp red pepper flakes or to taste optional
  • salt and pepper to taste
  • 1 teaspoon vegan pesto per portion to serve
  • Crusty bread to serve

Instructions

  • Preheat a large heavy bottom pot over medium heat. Add the olive oil and onion and sautée for a few minutes until translucent. Add diced potatoes and continue cooking for 2-3 minutes, stirring often. Add sun-dried tomatoes, minced garlic, oregano and thyme and sautée for one more minute. Scrape all the brown bits from the bottom of the pan.
  • Add vegetable stock and bring to a boil. Cook for about 7 minutes, until the potatoes are softened. Add unsweetened almond milk and bring to a boil.
  • Add kale and cook for 5 minutes. Add cannellini beans, nutritional yeast, parsley and lemon juice (if using).
  • Sprinkle with chili flakes (optional), salt and pepper to taste. Serve with a dollop of vegan pesto and crusty bread on the side. Enjoy!

Notes

Top Tips

  • This vegetarian Tuscan soup is an easy one-pot creamy soup packed with nutrients and flavor. It's a perfect comforting meal for a weeknight dinner, make ahead lunch, and fancy enough to serve at a dinner party.
  • This potato soup with kale is perfect for meal prep. Make it in a big batch and freeze it in freezer containers or ziploc freezer bags for up to 3 months.
  • The soup can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
  • Serve it with crusty bread loaf, focaccia, garlic knots or croutons. You can pair it with a salad, casserole, savory pie or quiche for a filling dinner meal.

Recipe Variations

  • To make this vegetable kale soup oil-free, instead of sautéeing veggies in oil, add a bit of hot water or veggie broth to the vegetables to steam them.
  • Use any of your favorite Italian herbs for the soup. Substitute fresh basil for parsley if you wish.
  • Substitute any nut milk or oat milk for almond milk.
  • To make the soup gluten-free, serve it with gluten-free bread.
  • Use homemade vegan pesto as an alternative to Sacla vegan pesto or consider adding kale pesto or wild garlic pesto to jazz up your soup.
  • eftover kale can be used in this delicious kale smoothie.

Equipment

chef's knife
Dutch oven
cutting board
ladle
spatula

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 557mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3042IU | Vitamin C: 55mg | Calcium: 168mg | Iron: 3mg
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Vegan Zuppa Toscana in a Dutch Oven with Text Overlay.

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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