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
- 12-14 ounces plant-based ground sausage (* See note)
- 1 medium yellow onion , diced
- 4 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)
- 1 cup water
- 1 pound 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
- 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 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. Stir in the sliced potatoes, bring to a simmer, and cook uncovered for 12–15 minutes, until tender but still holding their shape.
- Lightly mash a small portion of the potatoes directly in the pot with the back of a spoon to slightly thicken the broth while keeping most slices 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 and stir in the cream. Warm gently for 2 to 3 minutes without boiling.
- Taste and adjust seasoning with salt and pepper. Serve hot with vegan parmesan and extra black pepper if desired.
Notes
Plant-based sausage: Lightlife Gimme Lean and Impossible Ground have a soft, ground-meat-like texture that can be broken into bite-size pieces. For Beyond or Impossible links, remove the casings and crumble before browning. Field Roast Italian Sausage is firmer, so chop it into small bite-size pieces instead. Feel free to use less sausage to suit your taste, especially with saltier or more strongly flavored varieties. Choose a plain/mild, Italian-style, or spicy variety depending on your preference. If using a plain sausage, add ¼ teaspoon lightly crushed fennel seeds with the Italian seasoning for more Italian-sausage flavor. Salt and heat vary by brand, so season with salt at the end and reduce or omit the red pepper flakes if using a spicy variety.
Amp-up Ideas: For extra depth, deglaze the pot with ⅓ cup dry white wine after sautéing the garlic and seasonings, and let it mostly reduce before adding the broth. Or finish the soup with 1–2 teaspoons fresh lemon juice for brightness. 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
