Vegan Zuppa Toscana
This Vegan Zuppa Toscana is hearty, creamy, and packed with savory flavor! It’s loaded with tender potatoes, plant-based Italian sausage, and kale in a rich, lightly spicy broth. Plus, it comes together in about 45 minutes!
Servings 6 People
Calories 320kcal
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil , more if needed
- 10-14 ounces plant-based ground sausage or links (*See note)
- 1 medium yellow onion , diced
- 5 cloves garlic , minced
- ½ teaspoon crushed red pepper flakes or to taste (*optional)
- 1 teaspoon Italian seasoning
- 4 cups vegan chicken-style broth or vegetable broth (low sodium if preferred)
- 2 cups water (*see note)
- 1.5 pounds (about 5 medium) Yukon Gold potatoes , peeled, halved, and sliced into ¼-inch half moons
- 3 cups chopped kale , stems removed
- ¾ cup plant-based heavy cream or cashew cream, unsweetened (*see note)
- Salt and freshly ground black pepper , to taste
Optional garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Crumble the plant-based sausage into rustic bite-size pieces. Cook until browned and lightly crisp at the edges, about 5 to 7 minutes. Transfer to a plate and set aside.
- Add the diced onion to the pot, adding another splash of oil if the pot looks dry. Sauté until softened and lightly golden, about 3-5 minutes.
- Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Sauté for about 1 minute, until fragrant.
- Add the broth and water, scraping up any browned bits from the bottom of the pot. Cover with a lid and increase the heat to bring to a simmer. Once simmering, uncover and reduce the heat as needed to maintain a gentle simmer. Cook, uncovered, for 12–15 minutes, or until the potatoes are fork-tender but still holding their shape.
- Lightly mash some of the potatoes against the side of the pot with a fork to slightly thicken the broth, leaving plenty of pieces intact
- Stir in the kale and return the sausage pieces to the pot. Simmer for 3 to 5 minutes until the kale is tender but still bright green.
- Reduce the heat to low. Stir in the cream and ground pepper. Warm gently for 2 to 3 minutes without boiling.
- Taste and add salt if needed. Serve hot with vegan parmesan and extra black pepper if desired.
Notes
Plant-based sausage: Choose a plain, Italian-style, or spicy sausage. If using a spicy variety, reduce the red pepper flakes as needed. Lightlife Gimme Lean and Impossible Ground have a soft, ground-meat-like texture that breaks easily into bite-size pieces. Field Roast Italian Sausage is firmer, but you can still break it into small pieces (I used 3 links and especially loved its flavor in this soup). Beyond or Impossible links can be removed from their casings and crumbled before browning. Sausage brands vary quite a bit in sodium, so taste the soup before adding any extra salt. Use anywhere from 10–14 ounces depending on how sausage-heavy you like your soup and the variety you’re using.
Broth + water: Adjust the ratio to taste. Replace some of the water with broth for extra savory flavor, or replace some of the broth with water if your sausage or broth is on the salty side.
Plant-based cream: Use an unsweetened variety such as Country Crock Plant Cream or Califia Farms Heavy Whip. My homemade cashew cream works well, too, or you can use full-fat coconut milk (it may add a hint of coconut flavor). For a slightly thicker, tangier option, use ½ cup vegan sour cream instead (I tested it with the Forager brand and it worked beautifully).
Amp-up Ideas: For extra depth, deglaze the pot with ⅓ cup dry white wine after sautéing the garlic and seasonings, and let it reduce before adding broth. For brightness, finish the soup with 1–3 teaspoons of fresh lemon juice, or serve with lemon wedges. Chopped fresh parsley or basil also makes a flavorful finishing touch.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 579mg | Fiber: 6g | Sugar: 2g
