Description
This Vegan Zuppa Toscana soup is a creamy, comforting Italian-inspired dish featuring tender potatoes, savory vegan sausage, and nutrient-rich kale in a flavorful broth. Perfect for cozy dinners, this plant-based soup offers a delicious twist on the classic, using vegan butter and non-dairy milk to achieve a luscious texture.
Ingredients
Scale
Main 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
Instructions
- Brown the Sausage: Heat the olive oil in a stock pot over medium heat. Add the vegan sausage, breaking it apart with a wooden spoon. Cook, stirring frequently, until browned, about 7-10 minutes. Remove the browned sausage with a slotted spoon and set aside.
- Make the Roux: Add vegan butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly, forming a roux that will thicken the soup.
- Sauté Aromatics and Spices: Add the diced onion, chopped fennel seeds, oregano, black pepper, and a pinch of red pepper flakes to the roux. Stir to coat evenly and continue cooking until the onion softens, about 5-7 minutes. Add the diced garlic and cook for an additional 30 seconds to release the aroma.
- Add Liquids and Potatoes: Slowly pour in the water and non-dairy milk. Stir in the No Chicken and No Beef bouillon bases until fully combined. Add the diced potatoes to the pot. Cover and bring the mixture to a boil.
- Simmer Potatoes: Once boiling, remove the lid and lower the heat to a simmer. Cook uncovered until the potatoes are fork-tender, approximately 10 minutes.
- Add Kale and Sausage: Stir in the chopped kale and most of the cooked vegan sausage. Continue cooking for another 5 minutes until the kale is tender and the flavors meld.
- Serve: Ladle the soup into bowls and garnish with extra black pepper, red pepper flakes, and the reserved sausage pieces. Serve with crusty bread for dipping.
Notes
- For a lighter version, reduce the vegan sausage to 8 ounces instead of 16.
- Use your favorite vegan sausage brand if Beyond Sausage isn’t available.
- If sensitive to sodium, replace the water and bouillon bases with your preferred low-sodium vegetable broth.
- To freeze, cool the soup completely and store in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Vegan Zuppa Toscana, vegan soup, Italian vegan recipe, creamy vegan soup, Beyond Meat sausage soup, kale potato soup, plant-based dinner
