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Vegan Zuppa Toscana

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Indulge in the rich and creamy delight of Vegan Zuppa Toscana, a plant-based twist on the classic Italian soup. This comforting dish features tender potatoes, savory vegan sausage, and vibrant kale, all simmered in a flavorful broth. Perfect for cozy dinners or impressing guests, this hearty soup is not only delicious but also packed with nutrients from wholesome vegetables.

Ingredients

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  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 yellow onion (diced)
  • 3 cloves garlic (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)
  • 4 cups water
  • 1 cup non-dairy milk, unsweetened
  • 2 teaspoon 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)
  • 8–16 ounces Beyond Meat Italian Sausage

Instructions

  1. Heat olive oil in a stock pot over medium heat. Add vegan sausage, breaking it apart with a wooden spoon until browned (7–10 minutes). Remove with a slotted spoon and set aside.
  2. Add vegan butter to the pot, melt it, then whisk in flour until smooth and bubbly.
  3. Stir in diced onion, fennel seeds, oregano, black pepper, and red pepper flakes; cook until onion softens (5–7 minutes). Add garlic and cook for an additional 30 seconds.
  4. Slowly pour in water and non-dairy milk; stir in bouillons. Add diced potatoes, cover, and bring to a boil. Remove lid and reduce heat; simmer uncovered until fork-tender (10 minutes).
  5. Stir in kale and most of the reserved sausage; cook for another 5 minutes until heated through.

Nutrition

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