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Vegan Zuppa Toscana Recipe

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4.8 from 491 reviews

This Vegan Zuppa Toscana is a hearty, plant-based twist on the classic Italian soup, featuring Beyond Meat Italian Sausage, tender potatoes, kale, and a creamy broth made with non-dairy milk and flavorful seasonings. Perfect as a comforting meal, it combines smoky and savory elements with a subtle kick of spice, all made entirely vegan without compromising on taste.

Ingredients

Units Scale

Protein

  • 8-16 ounces Beyond Meat Italian Sausage

Vegetables

  • 1 yellow onion, diced
  • 5 small russet potatoes or 2 large, peeled and diced into 1-inch cubes
  • 2 cups kale, stems removed and chopped
  • 3 cloves garlic, diced

Liquids

  • 4 cups water
  • 1 cup non-dairy milk, unsweetened (soy recommended)

Fats & Oils

  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter

Seasonings & Others

  • 2 tablespoons flour
  • 1/2 tablespoon fennel seeds, roughly chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper, plus more to taste
  • Red pepper flakes, to taste
  • 2 teaspoon Better Than Bouillon No Chicken Base
  • 1 teaspoon Better Than Bouillon No Beef Base

Instructions

  1. Brown the Sausage: Heat the olive oil in a stock pot over medium heat. Add the Beyond Meat Italian Sausage and break it apart with a wooden spoon. Cook, stirring frequently, until the sausage is browned and cooked through, about 7-10 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Make the Roux: Add the vegan butter to the pot and let it melt completely. Slowly whisk in the flour until the mixture is smooth, bubbly, and forms a light roux, which will thicken the soup.
  3. Sauté Aromatics and Spices: Add the diced onion, roughly chopped fennel seeds, oregano, black pepper, and a pinch of red pepper flakes to the roux. Stir to coat evenly and continue cooking until the onion softens, about 5-7 minutes. Add the garlic and cook for an additional 30 seconds to release its aroma.
  4. Add Liquids and Potatoes: Slowly pour in the water and unsweetened non-dairy milk while stirring to combine. Stir in both the no chicken and no beef Better Than Bouillon bases until fully dissolved. Add the diced potatoes, cover the pot, and bring the soup to a boil over medium-high heat.
  5. Simmer the Soup: Once boiling, remove the lid and reduce the heat to maintain a gentle simmer. Cook uncovered until the potatoes are fork tender, approximately 10 minutes.
  6. Incorporate Kale and Sausage: Add the chopped kale and most of the cooked sausage back into the pot. Continue cooking for an additional 5 minutes to allow the kale to wilt and flavors to meld.
  7. Serve: Ladle the soup into bowls and top with the remaining sausage pieces, extra black pepper, and red pepper flakes to taste. Optionally, serve alongside crusty bread for dipping and soaking up the flavorful broth.

Notes

  • Adjust the amount of sausage based on your preference for protein density; 8 ounces for a lighter soup, up to 16 ounces for a heartier bowl.
  • Use unsweetened soy milk for best creaminess and flavor, but other unsweetened non-dairy milks like almond or oat can be substituted.
  • Fennel seeds add a subtle licorice note typical in traditional Zuppa Toscana; rough chopping helps release their flavor.
  • For extra heat, increase red pepper flakes according to taste.
  • The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • Serve with crusty vegan bread to complete the meal.

Find it online: https://queenrecipe.com/vegan-zuppa-toscana-recipe/