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Craving a hearty, creamy soup that’s packed with flavor and perfect for cozy nights? This Vegan Zuppa Toscana ticks all the boxes!
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Loaded with tender potatoes, savory vegan sausage, and vibrant kale, it’s a comforting bowl that’s sure to become a favorite.
What Makes This Vegan Zuppa Toscana Special?
Made with non-dairy milk and a roux, the broth is luxuriously smooth without any heavy cream. With tender potatoes, savory vegan sausage, and nutrient-packed kale, every bite is filling and satisfying.
Simple ingredients and easy-to-follow steps make this recipe accessible to even the most novice cooks.Whether you’re cooking for vegans or non-vegans, this dish always gets rave reviews!
Ingredients
- 1 tbsp olive oil
- 8-16 oz vegan Italian sausage (Beyond Meat Sausage, but any variety will do!)
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 yellow onion, diced
- ½ tbsp fennel seeds, roughly chopped
- 1 tsp oregano
- ½ tsp black pepper, plus more to taste
- Red pepper flakes, to taste
- 3 cloves garlic, minced
- 4 cups water
- 1 cup unsweetened non-dairy milk (I used soy milk)
- 2 tsp Better Than Bouillon No Chicken Base
- 1 tsp Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large), peeled and diced into 1-inch cubes
- 2 cups kale, stems removed and chopped
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Instructions
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1. Cook the Vegan Sausage
Heat the olive oil in a large pot over medium heat. Crumble the sausage into the pot, breaking it apart with a spoon. Stir occasionally and cook until browned, about 7–10 minutes. Once done, use a slotted spoon to remove the sausage and set it aside.
2. Make the Roux
Add the vegan butter to the same pot and let it melt completely. Gradually whisk in the flour, stirring until you have a smooth and bubbly mixture.
3. Sauté the Aromatics
Add the diced onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes to the roux. Stir everything together to coat evenly and cook for 5–7 minutes, or until the onion softens. Add the garlic and cook for another 30 seconds, just until fragrant.
4. Build the Broth
Slowly pour in the water and non-dairy milk. Stir in the bouillon bases until dissolved. Add the diced potatoes, cover the pot, and bring everything to a boil. Once boiling, reduce the heat to a simmer, uncover, and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
5. Add the Kale and Sausage
Stir the chopped kale and most of the cooked sausage back into the pot. Let it simmer for 5 more minutes, or until the kale is tender and vibrant.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with additional black pepper, red pepper flakes, and the reserved sausage. Pair with crusty bread for the ultimate comfort meal.
Recipe Notes
- Adjust the Sausage: Use 8 oz of sausage for a lighter soup or the full 16 oz for extra heartiness.
- Reduce Sodium: Swap the bouillon and water for low-sodium vegetable broth if preferred.
- Freezing Instructions: Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
The Best Vegan Zuppa Toscana
Ingredients
- 1 tbsp olive oil
- 8-16 oz vegan Italian sausage (Beyond Meat Sausage, but any variety will do!)
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 yellow onion diced
- ½ tbsp fennel seeds roughly chopped
- 1 tsp oregano
- ½ tsp black pepper plus more to taste
- Red pepper flakes, to taste
- 3 cloves garlic minced
- 4 cups water
- 1 cup unsweetened non-dairy milk (I used soy milk)
- 2 tsp Better Than Bouillon No Chicken Base
- 1 tsp Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large) peeled and diced into 1-inch cubes
- 2 cups kale stems removed and chopped
Instructions
Cook the Vegan Sausage
- Heat the olive oil in a large pot over medium heat.Crumble the sausage into the pot, breaking it apart with a spoon.Stir occasionally and cook until browned, about 7–10 minutes.Once done, use a slotted spoon to remove the sausage and set it aside.
Make the Roux
- Add the vegan butter to the same pot and let it melt completely.Gradually whisk in the flour, stirring until you have a smooth and bubbly mixture.
Sauté the Aromatics
- Add the diced onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes to the roux.Stir everything together to coat evenly and cook for 5–7 minutes, or until the onion softens. Add the garlic and cook for another 30 seconds, just until fragrant.
Build the Broth
- Slowly pour in the water and non-dairy milk.Stir in the bouillon bases until dissolved.Add the diced potatoes, cover the pot, and bring everything to a boil.Once boiling, reduce the heat to a simmer, uncover, and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Add the Kale and Sausage
- Stir the chopped kale and most of the cooked sausage back into the pot.Let it simmer for 5 more minutes, or until the kale is tender and vibrant.
Serve and Enjoy
- Ladle the soup into bowls and garnish with additional black pepper, red pepper flakes, and the reserved sausage.Pair with crusty bread for the ultimate comfort meal.
Notes
- Adjust the Sausage: Use 8 oz of sausage for a lighter soup or the full 16 oz for extra heartiness.
- Reduce Sodium: Swap the bouillon and water for low-sodium vegetable broth if preferred.
- Freezing Instructions: Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
hey alice recipe, can I put protein powder in it? trying to get those gains lol
I’d say add it after cooking so it doesn’t mess with the taste!
bruh, that’s a great idea!
This vegan soup sounds delightful, can’t wait to try it!
So, when do we add the real sausage? Why ruin a perfectly good soup with fake meat lol
love seeing vegan recipes like this, thanks alice recipe for sharing!!
has anyone tried adding seaweed instead of kale? curious about the ocean vibes it might bring
I find it interesting to use a roux in this recipe, but doesn’t that move away from the traditional Zuppa Toscana texture?
Tried it, the texture’s actually great! Adds a nice thickness.
what if I dont have kale? can I use spinach?
Vegan sausage never tastes the same. This recipe is imaginative but I’ll stick to the classics.