Description
A creamy, comforting vegan version of the classic Zuppa Toscana, packed with smoky flavors, hearty potatoes, and Italian sausage made from plant-based ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 large russet potatoes, diced
- 1 cup vegan Italian sausage, sliced
- 1 cup kale, chopped
- 1 cup canned coconut milk
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add vegan sausage and kale, and simmer for another 5 minutes until kale is wilted.
- Stir in coconut milk and season with salt, pepper, and red pepper flakes if using.
- Simmer for 2–3 more minutes to heat through, then serve warm.
Notes
- Substitute kale with spinach or Swiss chard if preferred.
- Use any plant-based milk instead of coconut milk for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For extra flavor, sprinkle nutritional yeast or vegan parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
