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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/vegan-zuppa-toscana-recipe/