Vegan Zuppa Toscana Recipe

Introduction

This vegan Zuppa Toscana offers all the hearty, comforting flavors of the classic soup without any animal products. Made with plant-based sausage, potatoes, kale, and a creamy broth, it’s a satisfying and delicious meal perfect for any season.

Ingredients

• 1 tablespoon olive oil
• 8-16 ounces Beyond Meat Italian Sausage
• 2 tablespoons vegan butter
• 2 tablespoons flour
• 1 yellow onion, diced
• 1/2 tablespoon fennel seeds, roughly chopped
• 1 teaspoon oregano
• 1/2 teaspoon black pepper, plus more to taste
• Red pepper flakes, to taste
• 3 cloves garlic, diced
• 4 cups water
• 1 cup unsweetened non-dairy milk (such as soy)
• 2 teaspoons Better Than Bouillon No Chicken Base
• 1 teaspoon Better Than Bouillon No Beef Base
• 5 small russet potatoes or 2 large, peeled and diced into 1″ cubes
• 2 cups kale, stems removed and chopped

Instructions

1. Step 1: Heat the olive oil in a stock pot over medium heat. Add the sausage and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
2. Step 2: Add the vegan butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.
3. Step 3: Add the onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes. Stir to coat evenly and continue cooking until the onion begins to soften, about 5-7 minutes. Add the garlic and cook for an additional 30 seconds.
4. Step 4: Slowly pour in the water and non-dairy milk. Add the bouillon bases and stir until combined. Add the potatoes, cover, and bring to a boil.
5. Step 5: Once boiling, remove the lid and lower the heat. Simmer uncovered until the potatoes are fork tender, about 10 minutes.
6. Step 6: Add the kale and most of the cooked sausage back into the pot. Cook for an additional 5 minutes.
7. Step 7: Serve the soup topped with more black pepper, red pepper flakes, and the remaining sausage pieces. Enjoy with crusty bread if desired.

Tips & Variations

• Use any plant-based sausage you prefer or substitute with crumbled tempeh for a different texture.
• For a richer soup, add a splash of coconut cream instead of non-dairy milk.
• Adjust the red pepper flakes to your desired spice level, or omit for a milder soup.
• If you don’t have Better Than Bouillon, vegetable broth powder or cubes can be used instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. For longer storage, freeze the soup in suitable containers for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for thickening. Also, ensure your plant-based sausage and bouillon bases are gluten-free.

What can I use if I don’t have Better Than Bouillon bases?

You can replace the bouillon with vegetable broth or vegan stock cubes dissolved in the water. Adjust seasoning to taste as these alternatives may vary in saltiness and flavor.

Vegan Zuppa Toscana Recipe

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★★★★★

4.7 from 67 reviews

This Vegan Zuppa Toscana is a rich and flavorful plant-based twist on the classic Italian soup, featuring Beyond Meat Italian sausage, tender russet potatoes, kale, and a creamy broth made with vegan butter and non-dairy milk. It’s a hearty, comforting soup that’s perfect for any season and great for vegans and vegetarians alike.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Meat and Fats

• 1 tablespoon olive oil
• 8–16 ounces Beyond Meat Italian Sausage
• 2 tablespoons vegan butter

Vegetables and Herbs

• 1 yellow onion, diced
• 1/2 tablespoon fennel seeds, roughly chopped
• 1 teaspoon oregano
• 1/2 teaspoon black pepper plus more to taste
• Red pepper flakes to taste
• 3 cloves garlic, diced
• 5 small russet potatoes or 2 large, peeled and diced into 1-inch cubes
• 2 cups kale, stems removed and chopped

Liquids and Seasoning

• 4 cups water
• 1 cup non-dairy milk, unsweetened (soy milk used)
• 2 teaspoons Better Than Bouillon No Chicken Base
• 1 teaspoon Better Than Bouillon No Beef Base
• 2 tablespoons flour

Instructions

1. Brown the Sausage: Heat the olive oil in a stock pot over medium heat. Add the Beyond Meat Italian sausage and break it apart using a wooden spoon. Cook for 7-10 minutes, stirring frequently, until the sausage is browned. Remove the sausage using a slotted spoon and set aside.
2. Make the Roux: Add the vegan butter to the pot and let it melt completely. Slowly whisk in the flour until the mixture is smooth and bubbly, creating a roux that will thicken the soup.
3. Sauté Aromatics: Stir in the diced onion, chopped fennel seeds, oregano, black pepper, and a pinch of red pepper flakes to the roux. Cook for about 5-7 minutes, stirring occasionally, until the onion begins to soften. Add the diced garlic and cook for an additional 30 seconds to release its flavor.
4. Add Liquids and Potatoes: Gradually pour in the water and non-dairy milk, stirring to combine. Stir in the Better Than Bouillon No Chicken and No Beef Bases until fully dissolved. Add the diced potatoes, cover the pot, and bring the mixture to a boil.
5. Simmer Potatoes: Once boiling, remove the lid and reduce the heat to maintain a simmer. Cook uncovered for about 10 minutes, or until the potatoes are fork-tender.
6. Add Kale and Sausage: Return most of the browned sausage to the pot along with the chopped kale. Let the soup cook for an additional 5 minutes to allow the kale to wilt and flavors to meld.
7. Serve: Ladle the soup into bowls, topping with additional black pepper, red pepper flakes, and the reserved sausage pieces. Optionally serve with crusty bread for dipping and soaking up the delicious broth.

Notes

• You can adjust the quantity of Beyond Meat Italian sausage based on your preference for protein or texture.
• To make the broth richer, you can substitute part of the water with vegetable broth.
• Use different types of potatoes if desired, but russet potatoes provide the best texture.
• For spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Keywords: Vegan Zuppa Toscana, Vegan Soup, Italian Vegan Recipe, Beyond Meat Soup, Plant-Based Zuppa Toscana, Dairy-Free Soup, Healthy Vegan Dinner, Kale and Potato Soup