Vegan Toscana Soup
Warm, creamy, and bursting with bold flavors, this Vegan Toscana Soup is a plant-based twist on the classic Italian comfort food. Packed with hearty russet potatoes, vibrant kale, and perfectly spiced plant-based Italian sausage, this dairy-free recipe features a luscious coconut milk base blended with nutritional yeast for added richness and depth. Infused with garlic and a hint of red pepper flakes, it offers just the right amount of heat while showcasing wholesome, nourishing ingredients. Easy to make in under an hour, this soup is perfect for cozy weeknight dinners or meal prep. Serve it piping hot with crusty vegan bread for a satisfying, crowd-pleasing dish that’s ideal for vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 3 medium Russet potatoes, peeled and diced
- 6 cups Vegetable broth
- 2 links Plant-based Italian sausage, sliced
- 4 cups Kale, stems removed and chopped
- 1 can Coconut milk (full-fat)
- 2 tablespoons Nutritional yeast
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
Add the diced potatoes and vegetable broth. Increase the heat and bring to a boil.
Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
In a skillet over medium heat, lightly brown the plant-based sausage slices, about 4-5 minutes. Set aside.
When the potatoes are tender, use a ladle to remove about 1 cup of the soup mixture. Blend it until smooth using a blender or an immersion blender, then return it to the pot. This step adds creaminess to the soup.
Stir in the chopped kale, coconut milk, browned sausage slices, and nutritional yeast. Simmer for another 5 minutes until the kale has wilted and all the flavors are combined.
Season the soup with salt and black pepper to taste.
Serve hot with a crusty piece of vegan bread or sprinkle some additional nutritional yeast on top for garnish if desired.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6807 mg | 296% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 35.7 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 8243 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
