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Vegan Zuppa Toscana


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 6 Serving 1x
  • Diet: Vegan

Description

A hearty and flavorful vegan version of the classic Italian soup, Zuppa Toscana, packed with vegetables, vegan sausage, and creamy goodness.


Ingredients

Scale
  • 1 tablespoon vegan butter
  • 1 small onion, roughly chopped
  • 1 cup diced celery
  • 1 cup diced carrots
  • 10 cloves minced garlic
  • 1 pound vegan sausage
  • 2 teaspoons smoked paprika
  • 1 teaspoon red pepper flakes (optional)
  • 2 ½ pounds potatoes, peeled and cut into ½-inch cubes
  • ⅓ cup chopped parsley, plus more for garnish
  • 8 cups vegan chicken broth
  • 2 cups unflavored and unsweetened soy milk
  • ¼ cup cornstarch mixed with ¼ cup water
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 1 bundle of kale, stems removed and roughly chopped (about 6 cups)
  • Vegan parmesan shreds, for garnish

Instructions

  • Sauté the vegetables: Heat the vegan butter in a stockpot or Dutch oven over medium heat. Add the onion, celery, carrots, and garlic, and cook until the onion is translucent and the garlic is fragrant (2-3 minutes).
  • Cook the sausage: Add the vegan sausage and season with smoked paprika and red pepper flakes (if using). Cook, breaking up the sausage with the back of a wooden spoon, until heated through (4-5 minutes).
  • Add the potatoes, parsley, and broth: Add the potatoes, parsley, and vegan chicken broth to the pot. Stir to combine and increase the heat to medium-high. Bring to a light boil, then reduce heat to medium-low, cover, and simmer until the potatoes are nearly fork tender (12-15 minutes).
  • Thicken the soup: Remove the lid and increase the heat to medium. Add the soy milk and cornstarch slurry. Simmer, uncovered, until the potatoes are fork tender and the soup has thickened (5-8 minutes). Note: You can add the kale to the pot at this point, but for a crispier texture, add it when serving.
  • Finish and serve: Off the heat, stir in the white wine vinegar and adjust seasonings to taste. Serve immediately over chopped kale and garnish with vegan parmesan and parsley.

Notes

  • For a spicier soup, increase the amount of red pepper flakes.
  • Adjust the amount of vegan sausage to your preference.
  • Prep Time: 15 mins
  • Cook Time: 30 minutes
  • Category: soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg