Spicy vegan sausage, onion, garlic, thick cashew cream, potatoes, greens, and red pepper flakes make this soup's flavor unbeatable. This savory soup is best served as a meal rather than an appetizer, with a side of Italian bread. You won't want to miss a single drop.

Zuppa Toscana: Tuscan Sausage Soup [Vegan]



For the Soup:

  • 2 homemade vegan sausages
  • 1/2-1 tablespoon olive oil or vegetable broth, for an oil-free version
  • 2 garlic cloves, minced
  • 1/2 white onion, diced
  • 3 cups vegetable broth
  • 2 medium white or Russet potatoes, peeled and thinly sliced
  • 1 1/2 cups spinach or kale
  • 3/4 cups heavy cashew cream (see below)
  • Salt, black pepper, red pepper flakes, to taste

For the Heavy Cashew Cream:

  • 1/4 cup cashews, soaked until soft
  • 3/4 cup water


  1. Sauté the vegan sausages in a hot and greased cast-iron skillet and allow them to crumble as they cooks. Cook for 15-20 minutes, until it resembles ground sausage.
  2. Sauté the garlic and onion in a pot or deep skillet for 2-3 minutes, until fragrant and soft. Add the vegetable broth and bring to a boil. Add the sliced potatoes and cook for 15 minutes, or until the potatoes are tender.
  3. While cooking blend the cashew cream ingredients together, strain and set aside.
  4. Stir in the crumbled sausage and spinach or kale and cook for 1-2 minutes, until it wilts. Add the heavy cashew cream and heat for about 1 minute.
  5. Season to taste with red pepper flakes, salt, and pepper. Serve hot.