Name: Vegan Zuppa Toscana Soup with Potatoes, Vegan Sausage, and Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 8-16 ounces Beyond Meat Italian Sausage (or preferred vegan 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 unsweetened non-dairy milk (soy milk recommended); 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

Ingredients

1 tablespoon olive oil

8-16 ounces Beyond Meat Italian Sausage (or favorite vegan 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 unsweetened non-dairy milk (soy recommended)

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

Step 1: Heat olive oil in a stock pot over medium heat. Add vegan sausage and break it apart with a wooden spoon. Brown for 7-10 minutes, stirring frequently. Remove sausage with a slotted spoon and set aside.

Step 2: Add vegan butter to the pot and let it melt. Slowly whisk in the flour until smooth and bubbly.

Step 3: Add onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes. Stir to coat evenly and cook until the onion softens, about 5-7 minutes. Add garlic and cook for 30 seconds more.

Step 4: Slowly pour in water and non-dairy milk. Stir in bouillon until combined. Add diced potatoes, cover, and bring to a boil.

Step 5: Once boiling, remove the lid and reduce heat. Simmer uncovered for about 10 minutes, or until potatoes are fork tender.

Step 6: Stir in kale and most of the cooked sausage. Cook for an additional 5 minutes until kale is tender.

Step 7: Serve hot, topped with extra black pepper, red pepper flakes, and the reserved sausage pieces. Enjoy with crusty bread for dipping.

Tips & Variations

For a lighter soup, use 8 ounces of sausage instead of 16.

You can substitute the water and bouillon with your favorite vegetable broth if you prefer less sodium.

Try different vegan sausage brands to find your preferred flavor.

Freeze leftovers in freezer-safe containers once cooled for quick meals later.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. To freeze, allow the soup to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use regular sausage instead of vegan sausage?

This recipe is designed to be vegan, but you can substitute your preferred sausage if you are not avoiding animal products. Adjust seasoning as needed.

Can I make this soup gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend or cornstarch to make the roux gluten-free. Ensure your vegan sausage is also gluten-free.