Vegetarian Zuppa Toscana Soup
Warm up with a comforting bowl of Vegetarian Zuppa Toscana Soup, a hearty and flavor-packed twist on the classic Italian favorite. This plant-based soup is brimming with tender russet potatoes, vibrant kale, and savory plant-based Italian sausage, all simmered in a creamy vegetable broth seasoned with oregano and a hint of red pepper flakes for subtle heat. The addition of heavy cream or your favorite unsweetened plant-based cream creates a luscious texture, while garnishes of Parmesan and fresh parsley elevate the dish into a true crowd-pleaser. Quick to prepare in just 45 minutes, this vegetarian soup is perfect for a cozy weeknight dinner and pairs beautifully with crusty bread or a crisp side salad. Full of wholesome ingredients and bold flavors, it’s a must-try for health-conscious food lovers and anyone seeking classic comfort in a plant-based form!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 12 ounces plant-based Italian sausage, sliced or crumbled
- 6 cups vegetable broth
- 4 medium russet potatoes, peeled and sliced into thin rounds
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes (optional)
- 4 cups kale, stems removed, leaves roughly chopped
- 1 cup heavy cream or unsweetened plant cream (e.g., oat, cashew)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup grated Parmesan or plant-based Parmesan (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the plant-based Italian sausage to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned.
Pour in the vegetable broth and bring to a simmer.
Stir in the sliced potatoes, dried oregano, and crushed red pepper flakes (if using). Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the chopped kale to the pot and stir. Simmer for 2-3 minutes until the kale is wilted.
Reduce the heat to low and stir in the heavy cream or plant cream. Let the soup warm through, but do not boil.
Taste and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan or plant-based Parmesan and fresh parsley, if desired.
Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1342 mg | 29% | |
*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.
