Description
This Vegan Zuppa Toscana is a hearty and comforting plant-based twist on the classic Italian soup, featuring tender potatoes, savory vegan sausage, kale, and a creamy broth made with soy milk and vegan chicken broth. Perfect for a cozy meal, this recipe is rich in flavor, easy to prepare, and delivers a satisfying dairy-free, meat-free option for all seasons.
Ingredients
Scale
Base and Vegetables
- 1 tablespoon vegan butter
- 1 small onion, roughly chopped
- 1 cup diced celery
- 1 cup diced carrots
- 10 cloves minced garlic
- 2 ½ pounds potatoes, peeled and cut into ½-inch cubes
- ⅓ cup chopped parsley, plus more for garnish
- 1 bundle of kale, stems removed and roughly chopped (about 6 cups)
Sausage & Seasoning
- 1 pound vegan sausage
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes (optional)
Liquids & Thickener
- 8 cups vegan chicken broth
- 2 cups unflavored and unsweetened soy milk
- ¼ cup cornstarch mixed with ¼ cup water (cornstarch slurry)
- 2 tablespoons white wine vinegar
Garnish
- Vegan parmesan shreds, for garnish
Instructions
- Sauté the vegetables: Heat the vegan butter in a stockpot or Dutch oven over medium heat. Add the chopped onion, diced celery, diced carrots, and minced garlic. Cook, stirring occasionally, until the onions become translucent and the garlic is fragrant, about 2-3 minutes.
- Cook the sausage: Add the vegan sausage to the pot. Season with smoked paprika and red pepper flakes if using. Break up the sausage with the back of a wooden spoon and cook until heated through, about 4-5 minutes.
- Add potatoes, parsley, and broth: Stir in the peeled and cubed potatoes, chopped parsley, and vegan chicken broth. Increase heat to medium-high and bring the mixture to a light boil. Once boiling, reduce heat to medium-low, cover, and simmer until potatoes are nearly fork tender, around 12-15 minutes.
- Thicken the soup: Remove the lid and increase heat to medium. Stir in the soy milk and the cornstarch slurry. Simmer uncovered, stirring occasionally, until the potatoes are fully tender and the soup has thickened to a creamy consistency, about 5-8 minutes. (Optionally, you can add kale now for a softer texture or wait until serving for a crispier bite.)
- Finish and serve: Remove the soup from heat and stir in white wine vinegar. Adjust seasoning with salt and pepper to taste. Serve immediately over a bed of chopped kale and garnish generously with vegan parmesan shreds and extra parsley.
Notes
- For a spicier soup, increase red pepper flakes according to your heat preference.
- Adding the kale just before serving ensures it retains some texture and crunch.
- Use a good quality vegan chicken broth for best flavor.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- To make the soup gluten-free, verify that the vegan sausage does not contain gluten.
