The Best Vegan Zuppa Toscana
Looking for a cozy, hearty soup that’s easy to make and packed with flavor? This Vegan Zuppa Toscana is the perfect choice! Featuring tender potatoes, savory vegan sausage, and vibrant kale in a creamy, flavorful broth, this comforting dish is ideal for weeknight dinners or meal prep.
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.
Tried this recipe?Let us know how it was!