Vegan Zuppa Toscana Soup is a classic and fulfilling soup. Simple, fresh vegetables are used to make this soup. It’s perfect for vegan lovers. It’s dairy-free and nut-free soup. The creamy and tasty Vegan Zuppa Toscana is a fusion of sausages, potatoes, kale, and vegan cream. It’s a complete package of flavors and nutrients. Perfect for dinner and lunch. It takes only 25 minutes to cook. Try this amazing soup. Friends and family members will love its taste. Let’s start the making of soup.
Equipment
- Nonstick Pan
- Wooden Spoon
- Plate
Ingredients
- Olive oil 1tbsp
- Vegan butter, 2tbsp
- Vegan Italian sausages, 14 ounces
- Onion 1, cut into diced size
- Garlic cloves, 4 chopped
- Vegetable broth, 5 cups
- Russet potatoes, 3 medium, peeled and cut into diced size.
- Kale, 3 cups, chopped
- Ground Red pepper flakes, 1/4 tsp
- Vegan cream, 1cup
- Dried Oregano 1 tsp
- Salt 1/4 tsp, or add according to taste
- Black pepper, 1/2 tsp
- Grated parmesan cheese is optional
- Fresh chopped parsley for garnishing
Ingredient Notes
Vegan Sausage: I used Italian sausage to prepare this soup. You can replace it with tempeh sausage to add more flavor.
Russet potatoes: They are brown and have thick layers. It’s best for mashed potatoes. Yukon Gold and starch potatoes are also used to give a richer taste.
Kale: It is like green cabbage. You may substitute spinach if you don’t like kale.
Vegan cream: It is used to give a creamy taste. Instead of vegan cream, you can also use unsweetened soy, almond, and cashew milk.
Salt and Black Pepper: We will use ground salt and black pepper.
Instructions
- Add olive oil to the medium nonstick pan. Let it warm at low-medium heat.
- Next, add Italian sausages. Continuously stir it, and cook for 7-10 minutes.
- During cooking, break the sausage with the help of a wooden spoon.
- Once the sausages are cooked, set aside on a plate.
- Next, add the vegan butter to the same pot.
- Now add onions to the melted butter.
- Sautee it for 6-8 minutes, or until it is light brown
- After that, add chopped garlic, and sauté it for one minute.
- Add the vegetable broth, potatoes, kale, red pepper flakes, and oregano.
- Cover the pot, and for 5–10 minutes, boil all ingredients.
- Once it boils, reduce the heat from medium to low.
- For 15 minutes, cook all ingredients on low flame or until the potatoes are tender.
- Now, add vegan cream to the pot and whisk it.
- For an additional 2-3 minutes, simmer it.
- Depending on your choice, adjust the amount of salt and black pepper.
- The tasty and creamy Vegan Zuppa Toscana soup is ready.
- Top it with grated parmesan cheese. Also, top the soup with fresh chopped parsley
Tips
You can also use tempeh sausage crumbles.
Cauliflowers can be added to lower the calorie points.
Notes
You can add mashed potatoes and add flour-cornstarch slurry. It will thicken the consistency of the soup.
To make slurry:
Add 1-2 tablespoons of cornstarch or flour in a bowl.
Next, add water. Mix it well.
Add this slurry to the soup.
Storage Information
Fridge: You can store the remaining Zuppa Toscana in the refrigerator for 3-4 days. Store in an airtight jar.
Freezer: Pack the soup in a tight box and freeze it for two months.
Reheating: Rewarm the remaining Zuppa Toscana in a microwave oven or stovetop.
FAQs
What other options do we use to make this Zuppa Toscana instead of sausages?
If you prefer not to add sausages, you may add mushrooms, tempeh sausage, lentils, and chickpeas.
Can I use ready-made sausage?
Yes, you can use store-bought and fresh homemade sausage. Both will work well.
How do we serve this tasty soup?
Enjoy it with fresh lemon juice, extra red chili flakes, freshly chopped parsley, and vegan bacon.
Can we use beans to make this soup?
Yes, you can also add beans such as kidney beans, cannellini beans, pea beans, and butter beans.
Nutritional Facts
Amount per serving 1
Total Calories: 196kcal
Carbohydrates 20g
Protein 12g
Fat 9g
Fiber 4g
Sugar 3g
Iron 4mg
Sodium 821mg
