Vegan Zuppa Toscana

This easy vegan Zuppa Toscana soup is the perfect creamy and comforting weeknight dinner. It's a hearty soup loaded with potatoes, mushrooms, and kale that's easy to make without any fancy ingredients. Serve it with some crusty bread for a delicious meal that the entire family will love.

Zuppa Toscana is an incredibly comforting, flavourful soup that I find myself making just about once a month. Yes, it's that good, and also something that's so easy to make with simple ingredients that it's become a staple in our home.

There are so many variations of vegan Zuppa Toscana out there, and I've tried countless versions myself before coming up with this recipe. I tweaked and tweaked and finally decided that this is just how I want a steaming bowl of Zuppa to taste.

Many versions of plant-based Zuppa Toscana have vegan bacon or vegan sausage in them, but I truly find them unnecessary. This is actually a healthy Zuppa Toscana that contains absolutely no processed ingredients at all.

What do you need to make this vegan Zuppa Toscana recipe?

You only need some staple ingredients to make the best vegan Zuppa Toscana you've ever tasted. Here's what you need to make it:

Olive oil — Extra virgin olive oil is best for this Zuppa. If you want to make it oil-free, you can saute the onions in vegetable stock instead. The soup won't have the same richness, though.

Mushrooms — I use chestnut mushrooms to make this Zuppa, but closed cup or Portobello mushrooms work just as well.

Italian seasoning — A mix of Italian herbs such as oregano, thyme, basil, rosemary and red chilli flakes is perfect for this recipe.

Potatoes — Any starchy potatoes such as Maris Piper in the UK or russet potateoes in the US are great for Zuppa Toscana. If you're in the UK, the Albert Bartlett roosters are perfect for this soup.

Coconut milk — Full-fat coconut milk works best here because it will result in a very creamy soup.

How do you make it?

• In a large pot or Dutch oven, heat the olive oil and fry the onion for 3-4 minutes over medium heat until it softens.
• Add the mushrooms and cook for another 5 minutes until the liquid they release starts to evaporate.
• Stir in the garlic, Italian seasoning, and red chilli flakes and cook for another minute until fragrant.
• Add the dry wine and cook for 1-2 minutes until the alcohol evaporates. Next, add the potatoes and vegetable stock, bring to a boil, then lower the heat. Simmer for 15-20 minutes until the potatoes are fork-tender.
• Stir in the coconut milk, then add the kale and cook for another 3-4 minutes until the kale wilts. Season to taste and serve with crusty bread.

Recipe notes and tips

• If you don't like mushrooms, you can substitute them with cannellini beans instead.
• The wine adds depth to the flavours of the soup, but if you'd prefer not to cook with alcohol, you can substitute it with the same quantity of vegetable stock.
• You can also add carrots and celery with the onion if you like.
• This vegan Zuppa Toscana keeps well in an air tight container in the fridge for up to five days. You can reheat it in a pot on the stove or place it in the microwave for 2-3 minutes.
• The soup also freezes well. Place it into freezer safe containers or bags and store it in the freezer for up to three months.

If you liked this vegan Zuppa Toscana, why not have a look at some of my other delicious vegan soups:

Adzuki Beans Soup with Pearl Barley and Kale

Creamy Oyster Mushroom Soup

Harissa Soup with White Beans and Kale

Butter Bean Soup with Lemon and Kale

Easy Vegan Lentil Soup with Lemon and Kale

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