Vegan Zuppa Toscana
Warm, hearty, and completely plant-based, this Vegan Zuppa Toscana is a comforting twist on the traditional Italian soup. Packed with savory vegan Italian sausage, tender russet potatoes, and nutrient-rich kale, this recipe delivers bold flavors with a creamy texture achieved from blending some of the broth and incorporating rich, full-fat coconut milk. This dish is simmered to perfection and enhanced with aromatic garlic, onions, and a touch of red pepper flakes for a subtle kick. Ready in just 50 minutes and perfect for cozy dinners, this dairy-free and gluten-free soup is ideal for anyone looking for a hearty, healthy vegan meal. Pair it with a slice of crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces vegan Italian sausage, crumbled
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups russet potatoes, peeled and diced
- 6 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 4 cups kale, stems removed and roughly chopped
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the crumbled vegan Italian sausage to the pot and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.
In the same pot, add the diced onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Using a ladle, scoop out 1-2 cups of the soup (including the potatoes) and blend until smooth using a blender or immersion blender. Return the blended soup to the pot to create a creamy texture.
Stir in the coconut milk, chopped kale, and the cooked vegan sausage. Let the soup simmer for another 5 minutes, until the kale is wilted.
Season with red pepper flakes, salt, and black pepper to taste. Adjust seasonings as needed.
Serve hot, garnished with additional red pepper flakes if desired.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 44.2 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 8868 mg | 189% | |
*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.
