Seriously delicious plant-based Zuppa Toscana soup. This recipe was inspired by the Olive Garden’s (non-vegan) Zuppa Toscana, which used to be my Grandpa’s favorite! This vegan soup recipe uses plant-based sausages made by Field Roast which can be found in your local grocery store. 

We hope you LOVE this vegetarian Zuppa Toscana! It’s:
& Quick & Easy! 

If you try this recipe, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!

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Vegan Zuppa Toscana

  • Author: Rae Aflatooni
  • Total Time: 40 minutes
  • Yield: 810 Servings 1x
  • Diet: Vegan


Units Scale
  • 8 cups water + vegetable bouillon
  • 1 medium white onion + 1 cup water
  • 6 yukon gold potatoes (each about the size of your fist)
  • 2 13.5 ounce can coconut milk (full fat)
  • 1 15.5 ounce can organic great northern beans
  • 2 stalks celery, diced
  • 1 handful of spinach
  • 2 Smoked Apple Sage Field Roast Sausages, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon dried thyme


  1. Pour 1 cup water, chopped onion and all spices & herbs into large pot and sauté until semi-transparent. (If using an induction burner simply set to Sauté.)
  2. Add 8 cups water, vegetable bouillon, potatoes, coconut milk, beans, celery and spinach to pot and turn up to boil.
  3. Once soup comes to a boil, turn down to and let simmer until potatoes are soft.
  4. Add in sausage and stir.
  5. Pour into bowls and enjoy!


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  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Soup
  • Method: Cooktop

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