Vegan Toscana Soup

Warm up with a bowl of creamy and comforting Vegan Toscana Soup, a plant-based twist on the classic Italian favorite. Bursting with hearty russet potatoes, tender kale, and slices of savory plant-based Italian sausage, this soup is rich, satisfying, and loaded with flavor. The secret to its luscious texture lies in blending a portion of the soup for a velvety base, enhanced by the creaminess of full-fat coconut milk and the umami boost from nutritional yeast. A hint of red pepper flakes adds just the right amount of warmth, creating a cozy dish that's perfect for chilly days. Easy to prepare in under an hour, this recipe is ideal for weeknight dinners or meal prepping, and it pairs beautifully with crusty vegan bread. Whether you're vegan or simply looking for a dairy-free, gluten-free option, this Toscana Soup is sure to become a family favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 4 Garlic cloves, minced
• 0.5 teaspoons Red pepper flakes
• 3 medium Russet potatoes, peeled and diced
• 6 cups Vegetable broth
• 2 links Plant-based Italian sausage, sliced
• 4 cups Kale, stems removed and chopped
• 1 can Coconut milk (full-fat)
• 2 tablespoons Nutritional yeast
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.

Step 4

Add the diced potatoes and vegetable broth. Increase the heat and bring to a boil.

Step 5

Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.

Step 6

In a skillet over medium heat, lightly brown the plant-based sausage slices, about 4-5 minutes. Set aside.

Step 7

When the potatoes are tender, use a ladle to remove about 1 cup of the soup mixture. Blend it until smooth using a blender or an immersion blender, then return it to the pot. This step adds creaminess to the soup.

Step 8

Stir in the chopped kale, coconut milk, browned sausage slices, and nutritional yeast. Simmer for another 5 minutes until the kale has wilted and all the flavors are combined.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Serve hot with a crusty piece of vegan bread or sprinkle some additional nutritional yeast on top for garnish if desired.

Nutrition Facts

Serving size	(2835.6g)

Amount per serving	% Daily Value*
Calories	2034.5

Total Fat 78.3g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6807.3mg	0%
Total Carbohydrate 277.0g	0%
Dietary Fiber 49.8g	0%
Total Sugars 35.7g
Protein 86.4g	0%

Vitamin D 0IU	0%
Calcium 933.7mg	0%
Iron 28.4mg	0%
Potassium 8243.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 16.0%

Carbs: 51.3%