Vegan Zuppa Toscana

Abby

This Vegan Zuppa Toscana is creamy, cozy, and loaded with potatoes, kale, and vegan sausage in a rich broth. A plant-based twist on the classic Italian soup, perfect for a hearty and comforting dinner!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 cups

Course: Main Course, Soup

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
8-16 oz Beyond Meat Italian Sausage
2 tbsp vegan butter
2 tbsp flour
1 yellow onion, diced
1/2 tbsp fennel seeds, roughly chopped
1 tsp oregano
1/2 tsp black pepper, plus more to taste
red pepper flakes, to taste
3 cloves garlic, diced
4 cups water
1 cup unsweetened non-dairy milk (soy or other)
2 tsp Better Than Bouillon No Chicken Base
1 tsp Better Than Bouillon No Beef Base
5 small or 2 large russet potatoes, peeled & diced into 1-inch cubes
2 cups kale, stems removed and chopped

Equipment

Stock pot
Wooden spoon
Slotted spoon
Knife and cutting board

Method

Heat olive oil in a stock pot over medium heat. Add sausage and break it apart. Cook 7-10 minutes until browned. Remove with a slotted spoon and set aside.
Add vegan butter to the pot and melt. Whisk in flour until smooth and bubbly.
Add onion, fennel seeds, oregano, black pepper, and red pepper flakes. Cook 5-7 minutes until onion softens. Stir in garlic and cook 30 seconds.
Slowly pour in water and non-dairy milk. Add bouillon and stir well. Add potatoes, cover, and bring to a boil. Reduce heat and simmer uncovered until potatoes are fork-tender, about 10 minutes.
Add kale and most of the sausage back to the pot. Cook for 5 minutes. Serve hot, topped with extra sausage, black pepper, and red pepper flakes.

Notes

For a lighter version, use 8 ounces of sausage instead of 16. I used Beyond Sausage, but you can swap for your favorite vegan sausage. If sensitive to sodium, replace water + bouillon with your favorite low-sodium broth. To freeze, cool completely before transferring to freezer-safe containers.