Vegan Zuppa Toscana
A cozy plant-based take on the Olive Garden classic. Savory vegan sausage, hearty gold potatoes and tender kale in a rich garlicky broth. Cozy, comforting, and ready in under 45 minutes.
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Servings: 6
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Equipment
- 1 large stockpot or Dutch oven
Ingredients
- 14 to 16 ounces vegan sausage e.g. Beyond Meat Hot Italian Sausage
- 2 tablespoons olive oil or vegan butter
- 1 medium yellow onion diced
- 4-6 cloves garlic minced
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 6 cups vegetable broth or 6 cups water + 2 tbsps chicken-style bouillon, such as Better Than Bouillon)
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1/2" cubes (about 3 to 4 cups)
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 4 loosely packed cups sliced lacinato kale wash and remove stems first
- 1 cup unsweetened plain oat milk or homemade cashew cream (recipe follows)
- 2 tablespoons all-purpose flour skip if using cashew cream
- salt and pepper to taste
Homemade Cashew Cream (Yields ~1 cup)
- 1/2 cup raw cashews soaked in boiling water for 15 minutes
- 1 cup hot water
Optional Garnishes
- vegan parmesan shreds such as Follow Your Heart or Violife
- vegan bacon bits
Instructions
- Prepare the cashew cream (optional): Add the soaked, drained raw cashews to a high-speed blender with 1 cup hot water. Blend on high for 1-2 minutes until completely smooth and velvety. Set aside.1/2 cup raw cashews, 1 cup hot water
- Brown the sausage: To a large stockpot or Dutch oven over medium-high heat, add vegan sausage and use your wooden spoon to break it up into crumbles. Pan-fry for 6-8 minutes, or until brown and crisped. Remove browned sausage to a paper towel-lined plate and set aside.14 to 16 ounces vegan sausage
- Sauté aromatics: Reduce heat to medium. To the same pot, add olive oil and diced onion and sauté for 3-5 minutes, until translucent. Add diced celery and carrot and sauté over medium heat for another 4-5 minutes, until veggies are tender. Add minced garlic and sauté for 1 more minute, until very fragrant.2 tablespoons olive oil, 1 medium yellow onion, 2 ribs celery, 2 medium carrots, 4-6 cloves garlic
- Cook potatoes: Pour in the vegetable broth (or water and bouillon paste), scraping up any browned bits from the bottom of the pot. Add in the cubed potatoes, bay leaf, and Italian seasoning. Bring to a boil, then reduce heat to medium-low to establish a simmer. Cover partially and simmer for 5 minutes.6 cups vegetable broth, 1 ½ pounds Yukon gold potatoes, 1 teaspoon dried Italian seasoning, 1 bay leaf
- Cook kale: Stir in the sliced kale. Cover the pot partially and continue to simmer for another 12-15 minutes, until both the potatoes and kale are tender. Potatoes should be easily pierced with a fork.4 loosely packed cups sliced lacinato kale
- Add sausage and cream: Stir back in the browned vegan sausage and either oat milk or cashew cream.If using oat milk: Whisk together 2 tablespoons all-purpose flour into cold oat milk until smooth. Slowly pour into the soup, stirring continuously.If using cashew cream: No flour is needed. Pour directly into the soup.Allow the soup to simmer gently for 3-5 minutes until the soup slightly thickens and warms through. (To prevent splitting, do not boil.)1 cup unsweetened plain oat milk
- Season & Serve: Taste and season to preference.vegan parmesan shreds, vegan bacon bits, salt and pepper
Notes
Dairy-Free Cream Options:
- Cashew cream (my favorite): It has the most neutral flavor and thickens beautifully.
- Oat milk + flour: My go-to when I'm in a hurry or forgot to soak cashews overnight. Make sure to use plain and unsweetened milk.
- Store-bought cream substitute: Country Crock Plant Cream or Silk Dairy-Free Heavy Whipping Cream Alternative. Personally not my favorite. I think these options work better for desserts.
Nutrition
Calories: 392kcal | Carbohydrates: 42g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1313mg | Potassium: 912mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4115IU | Vitamin C: 27mg | Calcium: 169mg | Iron: 5mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.