5 from 81 votes
Zuppa Toscana (Sausage & Potato Soup)
Zuppa Toscana is a savory soup combining chopped mushrooms, veggie crumbles or lentils for texture, and seasoned with Italian herbs, fennel seeds, paprika, garlic, and onion powders. Potatoes cook in vegetable stock with nutritional yeast for subtle thickness, then creamy cashew cream is added for richness. Spinach or kale greens and garnishes of red pepper flakes and green onion finish the soup with freshness and spice.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
163 kcal
Course:
Main Course
Cuisine:
Italian
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
- red pepper flakes for garnish
- green onion 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 163
% 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.