Description
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
- In a stock pot, heat olive oil over medium heat. Brown the plant-based sausage for 7–10 minutes, then set aside.
- Melt vegan butter in the same pot; whisk in flour until smooth.
- 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.
- 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).
- Stir in chopped kale and reserved sausage; cook for an additional 5 minutes.
- Serve hot with optional toppings like fresh herbs or extra spices.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg