Vegan Zuppa Toscana

Cozy up with a comforting bowl of Vegan Zuppa Toscana, a plant-based twist on the classic Italian soup that’s bursting with hearty flavors and wholesome ingredients. This recipe features smoky crumbled vegan Italian sausage, creamy russet potatoes, and nutrient-packed kale simmered in a rich and velvety broth made with full-fat coconut milk. A hint of garlic and a kick of optional red pepper flakes bring the perfect balance of savory and spice, while blending a portion of the soup gives it a luscious, creamy texture—no dairy required. Quick to prepare in under an hour, this vegan soup is a one-pot wonder that’s perfect for weeknight dinners, meal prep, or feeding a crowd. Pair it with crusty bread for a satisfying, comforting meal that will have everyone coming back for seconds.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces vegan Italian sausage, crumbled
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 cups russet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 4 cups kale, stems removed and roughly chopped
• 0.5 teaspoons red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the crumbled vegan Italian sausage to the pot and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.

Step 3

In the same pot, add the diced onion and sauté for 4-5 minutes, until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Using a ladle, scoop out 1-2 cups of the soup (including the potatoes) and blend until smooth using a blender or immersion blender. Return the blended soup to the pot to create a creamy texture.

Step 7

Stir in the coconut milk, chopped kale, and the cooked vegan sausage. Let the soup simmer for another 5 minutes, until the kale is wilted.

Step 8

Season with red pepper flakes, salt, and black pepper to taste. Adjust seasonings as needed.

Step 9

Serve hot, garnished with additional red pepper flakes if desired.

Nutrition Facts

Serving size	(3201.2g)

Amount per serving	% Daily Value*
Calories	2835.3

Total Fat 139.8g	0%
Saturated Fat 64.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7532.0mg	0%
Total Carbohydrate 306.7g	0%
Dietary Fiber 49.5g	0%
Total Sugars 44.2g
Protein 123.9g	0%

Vitamin D 0IU	0%
Calcium 822.5mg	0%
Iron 34.1mg	0%
Potassium 8867.5mg	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: 42.2%

Protein: 16.6%

Carbs: 41.2%