Description
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.
Ingredients
Units
Scale
- 3 Tbs olive oil, divided
- 1 lb vegan ground sausage
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp basil
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- 1 Tbs red wine or red wine vinegar
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 6 cups broth
- 1 can full-fat coconut milk
- 5 cups kale, chopped
- 2 lbs potatoes, peeled and cubed
Instructions
- Heat 2 Tbs of the oil in a dutch oven or soup pot over medium heat.
- Add sausage, dried seasonings and vinegar and saute 5-6 minutes until browned and cooked through.
- Remove sausage from pan and set aside.
- Add 1 Tbs of oil into the same pan and then cook onion for 4-5 minutes or until soft.
- Add in garlic and cook for another 2 minutes.
- Pour in broth or if using broth cubes add in water and cubes and bring to a boil.
- Once boiling add in potatoes and cook for 15-20 minutes until they are fork tender.
- Reduce to a simmer and stir in coconut milk, sausage and kale. Let simmer for 5-7 minutes until the kale is wilted and tender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove
- Cuisine: Italian
Nutrition
- Calories: 499
- Fat: 20.4
- Saturated Fat: 12.2
- Carbohydrates: 50.9
- Fiber: 12
- Protein: 26.8
Keywords: soup, vegan, plant-based, kale, zuppa toscana