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)

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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 12 ounce bowls
Calories 353 kcal


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
Keyword Olive Garden, Olive Garden Zuppa Toscana, Tuscan Potato Soup, Zuppa Toscana
Tried this recipe?Let us know how it was!

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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