Vegetarian Zuppa Toscana
Indulge in a hearty and comforting bowl of Vegetarian Zuppa Toscana, a plant-based twist on the classic Italian soup that's perfect for cozy nights. This recipe combines the rich flavors of sautéed vegetarian Italian sausage, creamy potatoes, and nutrient-packed kale in a luscious vegetable broth, with optional red pepper flakes for a touch of heat. Lightened with heavy cream—or a dairy-free alternative for a vegan-friendly option—this soup is as versatile as it is delicious. Ready in just 45 minutes, it’s an ideal vegetarian dinner solution that doesn’t compromise on flavor. Garnish with a sprinkle of Parmesan cheese (or skip for a vegan finish) and serve with warm crusty bread for the ultimate comfort food feast. Perfect for meal prepping, this recipe is easy, flavorful, and sure to impress any crowd!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 12 ounces vegetarian Italian sausage, crumbled
- 4 medium potatoes, diced (Yukon Gold or Russet)
- 6 cups vegetable broth
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream (or plant-based alternative for a vegan version)
- 0.5 teaspoons red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup grated Parmesan cheese (omit for vegan version)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and allow it to warm up.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the crumbled vegetarian Italian sausage and cook for 5-6 minutes, stirring occasionally, until browned.
Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the chopped kale and cook for another 3-5 minutes, until the kale is wilted and tender.
Reduce the heat to low and stir in the heavy cream (or plant-based alternative) to make the soup creamy. Adjust the consistency by adding more broth if needed.
Season the soup with red pepper flakes (if using), salt, and ground black pepper to taste.
Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese for extra flavor, if not preparing a vegan version.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 8558 mg | 372% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 39.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1750 mg | 135% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6156 mg | 131% | |
*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.
