Tuscan Vegetable Soup is a hearty Italian soup that’s perfect to keep you warm on Autumn and Winter nights. Full of canellini beans, carrots, tomatoes, celery, zucchini, and other delicious plant-based ingredients.
There’s nothing better than Healthy Soup Recipes to get you through cold months. Just like Easy Lasagna Soup, this Italian-style vegetable soup is warm, flavorful, and full or Italian seasoning.
TUSCAN VEGETABLE SOUP
This new recipe is sure to become your new favorite soup. And this one-pot dinner is so easy Tuscan Soup will become a go-to weeknight dinner. Your whole family will love the warm, spiced flavors of this Hearty Tuscan Soup Recipe.
Tuscan Soup or Zuppa Toscana is a popular dish at Olive Garden. But unlike this recipe, Olive Garden makes Zuppa Toscana with spicy Italian sausage, heavy cream, or half and half and grated Parmesan cheese in it. Unlike Olive Garden’s, this vegetable version of Tuscan Soup is a perfect lighter vegan and gluten-free version.
Serve this Hearty Tuscan Soup as your main dish or as a side. For the full Olive Garden experience, serve Zuppa Toscana with other Italian dishes. It’s an excellent brothy side to serve with spaghetti, Eggplant Lasagna, or Baked Chicken Parmesan. No matter what you serve with Tuscan Soup it will be a guaranteed hit!
SLOW COOKER VEGETABLE SOUP
It’s easy to prepare this Hearty Tuscan Soup recipe in the slow cooker, rather than the dutch oven. Combine the chopped vegetables and soup as usual. Feel free to add browned sausage, kale, extra garlic, or any other additional ingredients you see fit. Cook on medium high for 6 hours. Once it’s done you can sprinkle Parmesan over the top. That’s all it takes to make Slow Cooker Hearty Tuscan Soup.
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VARIATIONS ON TUSCAN VEGETABLE SOUP
- Sausage: Ground sausage is the classic meat to serve with Zuppa Toscana Soup. Try adding in Italian sausage, spicy sausage, turkey sausage, pork sausage, or any other kind of sausage you’d like. Simmer the sausage in a pan lightly, so it’s browned before adding it.
- Tuscan Bean Soup: For more protein without meat, make this a Bean Soup. This Tuscan vegetable already has some beans, but can add kidney beans, or white beans to the cannellini beans.
- Broth options: Rather than vegetable stock you can use chicken broth. Of course, using chicken broth instead of vegetable will mean this vegetable soup is no longer vegetarian. You can also use low-sodium or a reduced sodium version of any broth you use.
- Add ins: There are so many additions you can make the next time you prepare this great recipe. try putting in chopped sweet potatoes, green cabbage, minced garlic cloves, red onion, red peppers, wilted kale, or any other chopped vegetable. You can also add seasoning like fresh basil, red pepper flakes, fresh thyme, and fresh sage.
- Toppings: Once you’ve finished cooking this Tuscan Vegetable Soup recipe you can add Parmesan cheese or croutons over the top. You can simply sprinkle them over the large soup pot, or dutch oven before serving the Vegetable Soup.
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HOW TO STORE TUSCAN VEGETABLE SOUP
- Serve: You shouldn’t leave your soup out at room temperature for more than a few hours.
- Store: Store your Zuppa Toscana in a covered container in the fridge. It will last 3-4 days.
- Freeze: Stored properly, the soup will last in the freezer for 4-6 months. Let it defrost in the fridge, before heating it on the stove-top. It’ll be ready when the broth is reboiled and the chopped vegetables are warmed through.
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 2 carrots , diced
- 2 stalks celery , diced
- 1 zucchini , diced
- 3 cloves garlic , minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 14.5 ounces diced tomatoes , undrained
- 15 ounces cannellini beans , drained and rinsed
- 3 cups baby spinach leaves
- Mash half of the canellini beans with a fork, and set aside.
- Heat the oil in a large pot on medium-high heat.
- Add the onion, carrots, celery, zucchini, garlic, oregano, basil, salt and pepper, and cook stirring occasionally until the onions are translucent, about 6-8 minutes.
- Add the broth and tomatoes and bring to a boil.
- Mash half the beans and add them along with the rest of the beans to the pot with the spinach.
- Stir well and let simmer for 5 minutes, add in the spinach and cook for 2 minutes.
Excellent recipe, very tasteful, whole family loved it! Have made it several times.