Vegan Zuppa Toscana
This luscious and creamy Vegan Zuppa Toscana recipe is even better than Olive Garden! It’s a rich and comforting soup made with vegan sausage, vegan cream, garlic, kale, and potatoes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 196kcal
- 14 ounces spicy vegan sausage crumbles I used Impossible, see Notes
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 5 cups vegan chicken broth or vegetable broth
- 3 medium russet potatoes, peeled and cut into 1/2 inch cubes about 4 cups
- 3 cups chopped kale, ribs removed about 1 bunch
- 1/4 teaspoon crushed red pepper flakes
- 1 cup vegan heavy cream see Notes for options
- salt and pepper, to taste
- Optional vegan parmesan cheese, shredded
In a large soup pot, cook the vegan sausage crumbles and diced onion over medium heat until the sausage is lightly browned and the onion is translucent.
Add the garlic and cooked until fragrant, about 1 minute.
Add the broth, potatoes, kale and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 14 minutes or until the potatoes are soft.
Stir in the vegan heavy cream and cook for a few minutes. Taste; add more salt and pepper as desired.
Serve with optional vegan parmesan cheese. Enjoy!
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You could also use
tempeh sausage crumbles - just cook in the pan, then add the onion and carry on with the recipe. Any savory vegan sausage will work, just chop finely or crumble it well.
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I have used full fat coconut milk/cream as well as Country Crock plant cream. Cashew cream also works well. Use unsweetened soy/cashew/almond milk for a less rich option.
- I like Better than Bouillon No Chicken Paste mixed with water for the broth.
Serving: 1of 8 servings | Calories: 196kcal | Carbohydrates: 20g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 821mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2842IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 4mg