Vegan Zuppa Toscana

Name: Vegan Zuppa Toscana
Prep time: 10 min
Cook time: 35 min
Yield: 4 -5
Ingredients: 2 field roast Italian sausages; 2 tbsp. olive oil; 1 large onion; 2 large cloves garlic; 1/2 cup dry white wine; 1 1/2 tbsp. vegetable stock paste; 3 large russet potatoes scrubbed; season to taste; 2 tbsp. dried basil; 1 tbsp. dried thyme; 1 teaspoon red chili flakes optional — adjust to your taste; enough water to cover the potatoes; 1 can coconut milk or oat milk; 3 cups chopped kale hard stems removed - can also use spinach or fresh green chard; garnish with fresh lemon and vegan parmesan

User Reviews

5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 -5
Course
Main Course, Soup
Cuisine
Vegan

Vegan Zuppa Toscana

Iris Warren

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🥣 Craving Olive Garden's famous soup? This vegan zuppa toscana transforms the creamy classic with plant-based sausage, tender potatoes, and kale in a rich, dairy-free broth - ready in 30 minutes!

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Ingredients

Servings

2 field roast Italian sausages
2 tbsp. olive oil
1 large onion finely chopped
2 large cloves garlic finely chopped
1/2 cup dry white wine optional
1 1/2 tbsp. vegetable stock paste
3 large russet potatoes scrubbed rinsed and cubed - cut evenly
season to taste
2 tbsp. dried basil
1 tbsp. dried thyme
1 teaspoon red chili flakes optional — adjust to your taste
enough water to cover the potatoes around 4-5 cups
1 can coconut milk or oat milk
3 cups chopped kale hard stems removed - can also use spinach or fresh green chard
garnish with fresh lemon and vegan parmesan

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Instructions

Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
OPTIONAL: Add your white wine of choice and let it reduce to half (about 2 minutes).
Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
Serve hot with vegan parmesan and a dash of lemon!