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Vegan Zuppa Toscana

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This Vegan Zuppa Toscana is a comforting and creamy twist on the classic Italian soup. Packed with hearty potatoes, savory vegan sausage, and nutritious kale, this dish offers a delightful blend of flavors and textures that will warm you from the inside out. Perfect for family dinners or meal prep, it provides a satisfying bowl of nourishment that’s both healthy and easy to make. With a rich broth made from non-dairy milk and aromatic herbs, each spoonful bursts with flavor. Customize it with your favorite veggies or spice levels to suit your palate.

Ingredients

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

Instructions

  1. In a stock pot, heat olive oil over medium heat. Brown the vegan sausage for 7–10 minutes; remove with a slotted spoon.
  2. Melt vegan butter in the same pot, whisk in flour until smooth.
  3. Add diced onion, fennel seeds, oregano, black pepper, and red pepper flakes; sauté until onion softens (5–7 minutes). Stir in garlic for 30 seconds.
  4. Gradually add water and non-dairy milk; mix in bouillon bases and diced potatoes. Bring to boil, then simmer uncovered for about 10 minutes.
  5. Stir in chopped kale and reserved sausage; heat through for an additional 5 minutes.
  6. Serve hot, garnished with extra black pepper or red pepper flakes.

Nutrition

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