Zuppa Toscana (Sausage & Potato Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
163 kcal
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Course
Main Course
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Cuisine
Italian
Zuppa Toscana (Sausage & Potato Soup)
Description
This Zuppa Toscana variation features a plant-based take using mushrooms and veggie crumbles or lentils as a substitute for traditional sausage, infused with Italian herbs and spices that deepen its flavor. Potatoes simmer in vegetable stock with nutritional yeast, which adds a cheesy undertone while thickening the broth slightly. Cooking the mushrooms and crumbles to a crisp imparts a satisfying texture contrast.
The creamy element comes from a homemade cashew cream blended smooth with water, enriching the soup without dairy. Adding chopped greens like spinach or baby kale near the end provides color, nutrition, and a tender bite. Garnishes of red pepper flakes offer controlled heat and green onions add fresh sharpness.
For those avoiding nuts, alternatives like blended tofu or seed-based mixtures can replace cashew cream, while flour thickening is another option. This soup serves well as a warming meal with a combination of hearty potatoes, a plant-protein base, and a creamy broth that comforts without heaviness.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 oz mushrooms chopped really small (white mushrooms or portobello)
- 2 oz veggie crumbles or 1 oz soy curls rehydrated and chopped into small crumble pieces, or use 1/2 cup cooked lentils
For the seasonings:
- 1 teaspoon italian herbs
- 1/2 teaspoon oregano
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
For the rest of the soup:
- 2 potato peeled and cubed (or use 3 if you’d like more potatoes, medium
- 3 cups vegetable stock
- 1 tablespoon nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To add later:
- cashews See notes for nut-free, made into cashew cream with water
- 2-3 oz spinach or other chopped greens, chopped, or baby kale
- green onion for garnish
- red pepper flakes for garnish
Instructions
- Heat a large saucepan over medium heat. Add the oil and once the oil is hot add the chopped mushrooms and a good pinch of salt and cook until the mushroom are starting to turn golden on some edges. Then add the veggie crumbles, mix in and cook for one more minute.
- Then add the Italian herbs, oregano, fennel seeds, smoked paprika, garlic powder, onion powder, and salt. Continue to cook for 2-5 minutes or until the crumbles start to get crisp. Remove a third to use as topping later
- Add the potatoes, veggies stock, nutritional yeast, salt, and pepper, and mix really well. Partially cover and cook for 15-18 minutes or until the potatoes are cooked to your preference. Stir once or twice in between.
- Meanwhile Make the cashew cream by blending the cashews with water. Blend for 1 minute and let it sit for 5 minutes and then blend again for 30 seconds and repeat 2-3 times until the cashews are really smooth.
- Pour the cashew cream mixture into the saucepan and mix well. Bring to a good boil, taste, and adjust salt and flavor. Add in the greens and mix in. Switch off the heat.
- Add the veggie crumbles and other toppings of choice such as vegan cheese, chopped green onion, pepper flakes.
Notes
- To make nut-free cashew cream, blend silken tofu or a mixture of hemp and pumpkin seeds with water instead of cashews.
- Alternatively, thicken soup with a flour and water slurry cooked briefly after adding.
- Veggie crumbles can be substituted with any vegan ground meat alternative or cooked lentils for protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 464mg | 19% |
| Potassium | 551mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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