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Vegan Zuppa Toscana

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Indulge in the comforting warmth of Vegan Zuppa Toscana, a luscious Italian-inspired soup that delivers on both flavor and nutrition. This hearty dish combines creamy textures with a medley of wholesome ingredients including tender potatoes, vibrant kale, and savory plant-based sausage. Perfect for chilly evenings or casual gatherings, it’s not just easy to make but also versatile enough to be enjoyed as a main course or a delightful side.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8–16 ounces Beyond Meat Italian Sausage
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 yellow onion, diced
  • 1/2 tablespoon fennel seeds, roughly chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper (plus more to taste)
  • red pepper flakes (to taste)
  • 3 cloves garlic, diced
  • 4 cups water
  • 1 cup non-dairy milk, unsweetened (I used soy)
  • 2 teaspoons Better Than Bouillon No Chicken Base
  • 1 teaspoon Better Than Bouillon No Beef Base
  • 5 small russet potatoes (or 2 large, peeled and diced into 1" cubes)
  • 2 cups kale (stems removed and chopped)

Instructions

  1. In a stock pot, heat olive oil over medium heat. Brown the plant-based sausage for 7–10 minutes, then set aside.
  2. Melt vegan butter in the same pot; whisk in flour until smooth.
  3. Sauté diced onion, fennel seeds, oregano, black pepper, and red pepper flakes until onions soften (5–7 minutes). Add garlic and cook for another 30 seconds.
  4. Gradually add water and non-dairy milk along with bouillon bases. Stir in diced potatoes and bring to a boil before lowering heat to simmer uncovered until tender (about 10 minutes).
  5. Stir in chopped kale and reserved sausage; cook for an additional 5 minutes.
  6. Serve hot with optional toppings like fresh herbs or extra spices.

Nutrition

Find it online: https://quickglutenfree.com/vegan-zuppa-toscana/