Vegan Zuppa Toscana

This hearty vegan soup is like a cozy warm sweater for your soul! Inspired by a popular chain restaurant offering, this vegan zuppa toscana perfectly pairs with some crusty bread for a cold weather comfort-fest.

Cook up a pot of this soup on a cold or rainy day and your stomach will thank you.

Yum!

this Recipe

Table of Contents

• Ingredient Notes
• Step By Step Instructions
• Frequently Asked Questions
• Storing and Freezing
• Related Recipes
• Recipe

Ingredient Notes

• Vegan ground sausage - I used Lighlife gimme lean ground sausage, but minced up Tofurky or Beyond Sausage or rehydrated tvp or soy curls ore even a vegan ground beef would work.
• Spices - use whatever spices speak to you. I'm not a fan of fennel, but that would be a great addition for that 'sausagey' flavor
• Vinegar - I use red wine vinegar, but this would work with white wine or acv or you could use red wine
• Onion and garlic - because onion and garlic!
• Broth - we like to use these vegan chicken broth cubes, but any broth would work.
• Coconut milk - I recommend using full-fat here for the extra creaminess. We don't detect a strong coconut flavor in the soup (probably because of all those spices!), but if you cannot stand coconut milk you could try subbing with an unsweetened vegan creamer.
• Kale - you could sub spinach instead. If using spinach you will only want to cook for a minute or two after adding it because it cooks much quicker than kale does.
• Potatoes - we typically use yukon gold, but any type should be fine. You'll want to cut them uniformly so they cook up at the same time.

Step By Step Instructions

In a dutch oven, heat oil over medium heat and then add the vegan ground sausage, dried spices and vinegar. Use a spoon to break the sausage apart as it cooks for 5-6 minutes or until cooked through and browned. Then remove the sausage from the pan and set aside.

Heat more oil in the pan and add onions. Saute for 5 minutes until they are softened, then add in the minced garlic and cook another 2 minutes stirring often.

Pour in the broth, or if using cubes add hot water and broth cubes. Bring to a boil and then add potatoes and cook for 15-20 minutes until they are almost cooked.

Reduce heat to a simmer and stir in the coconut milk, cooked sausage and kale. Let simmer 5-7 minutes until the kale is wilted and tender.

Serve with crusty bread and enjoy!

Frequently Asked Questions

Storing and Freezing

This keeps well in the fridge for a few days in an air tight container and can be reheated in the microwave or on the stove.

This soup wouldn't be a good candidate for freezing because potatoes tend to get grainy when frozen.