The Best Vegetarian Zuppa Toscana

This Vegetarian Zuppa Toscana features a mixture of fresh kale, thinly sliced potatoes, cream, and a flavorful spice blend. This recipe is made without meat or meat alternatives. It’s a satisfying and hearty takeout inspired meal that’s great year-round. Makes 9 cups of soup.

This is one of those recipes I didn’t know I needed. I always picked out the sausage (those rare times we went to OG and I ordered this soup)–but I loved the cream and potato base. I would have been making this dish long before I became vegetarian if I would’ve thought about. For those of you who are new here (welcome!) I’ve been a vegetarian for 3 years and most of the recipes I share are my home versions of a dish I used to love (ya know, before going veg). This version of Olive Garden’s Zuppa Toscana is vegetarian and definitely fits the bill for us to enjoy the soup now πŸ™‚

Highlights of The Best Vegetarian Zuppa Toscana:

  • Easy to make and ready in under 50 minutes- great for any day!
  • Spicy and Rich (but not too spicy or too rich)
  • Comforting and delicious
  • A hearty, restaurant style meal at home
  • Meat free (and no meat alternatives!)

Keys to Making this Soup:

  1. Use real heavy cream and real butter (yep–full fat and all.)
  2. Kale should be kept small (1 inch or so)
  3. Potatoes cut at 1/4 inch thick (this thickness means some will fall apart but most will stay intact so you’ll have a good variety)
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5 from 2 votes

The Best Vegetarian Zuppa Toscana

Hearty + spicy potato and kale soup. Vegetarian take on Olive Garden's Zuppa Toscana. Perfect year round and so easy to make. Ready in about 50 minutes.
Course Main Course, Soup
Cuisine American, Italian
Keyword Olive Garden, Olive Garden Zuppa Toscana, Tuscan Potato Soup, Zuppa Toscana
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 12 ounce bowls
Calories 353kcal


For the Italian Spice Blend:

  • 1/2 tsp dried parsley
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/8 tsp crushed fennel
  • 1/8 tsp paprika

For the soup:

  • 8 cups vegetable broth
  • 3 large russet potatoes, cut to 1/4 inch thick
  • 2 cups Curly or Lacinato Kale, stems removed + small chop ~1 inch squares
  • 1 large onion, diced small (yellow or white)
  • 3/4 cup heavy cream
  • 4 Tbl butter
  • 2 cloves garlic, minced
  • salt/pepper to taste


Prepare Italian Spice Blend:

  • Mix all of the dried spices together in a dish and set aside.

Make the soup:

  • In a large stockpot, melt butter over medium heat.
  • Add in the onion, garlic and spice blend, stirring to coat the onions/garlic with the spices. Cook until soft and fragrant, 5 minutes stirring occasionally.
    (the goal here is for the spices to adhere to the onion–helps keep them from floating throughout the soup)
  • Stir in vegetable broth and potatoes. Cook, stirring occasionally, until potatoes are tender but not falling apart, 23-25 minutes.
  • Add in kale and cook until pieces tender and bright green–2-3 minutes.
  • Stir in heavy cream and simmer until heated through, 5 more minutes.
  • Serve as desired and enjoy! Top with fresh parsley, salt and pepper or some (vegetarian) Parmesan.
    Soup will keep in refrigerator for up to 5 days. Excellent on day 2! Freezing not recommended due to cream.



Calories: 353kcal

Give this a try next time you want some restaurant style flavors at home πŸ™‚ Or as a great appetizer for Italian night! Share this with your vegetarian friends or anyone eating less meat πŸ™‚

Have a great week!


1 thought on “The Best Vegetarian Zuppa Toscana”

  • 5 stars
    Wow! Had this soup last night and it is INCREDIBLE. The flavor is so good and it’s filling as a meal but not too heavy if it was an appetizer! Definitely my new favorite!

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