Vegetarian Zuppa Toscana

Warm, hearty, and bursting with flavor, this Vegetarian Zuppa Toscana is a comforting twist on the classic Italian soup, perfect for meat-free dining. Featuring tender potatoes, earthy kale, and savory crumbles of vegetarian Italian sausage all simmered in a rich, creamy broth, this recipe delivers indulgent flavor in every spoonful. A perfect balance of textures and seasonings is achieved with the addition of garlic, onion, and optional red pepper flakes for a gentle kick. Whether you opt for heavy cream or a plant-based alternative, this soup is easily customizable for vegan diets, and an optional sprinkle of Parmesan adds a finishing touch of decadence. Ready in just 45 minutes, this soul-warming soup is a satisfying meal for busy weeknights or cozy gatherings, serving six generously. Perfect as a one-pot meal and brimming with nutrition, this Vegetarian Zuppa Toscana is a must-try for lovers of hearty, feel-good soups.

Nutriscore Rating: 71/100

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 cloves garlic cloves, minced
• 12 ounces vegetarian Italian sausage, crumbled
• 4 medium potatoes, diced (Yukon Gold or Russet)
• 6 cups vegetable broth
• 4 cups kale, stems removed and chopped
• 1 cup heavy cream (or plant-based alternative for a vegan version)
• 0.5 teaspoons red pepper flakes (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 cup grated Parmesan cheese (omit for vegan version)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add olive oil and allow it to warm up.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

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

Step 4

Add the crumbled vegetarian Italian sausage and cook for 5-6 minutes, stirring occasionally, until browned.

Step 5

Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Stir in the chopped kale and cook for another 3-5 minutes, until the kale is wilted and tender.

Step 7

Reduce the heat to low and stir in the heavy cream (or plant-based alternative) to make the soup creamy. Adjust the consistency by adding more broth if needed.

Step 8

Season the soup with red pepper flakes (if using), salt, and ground black pepper to taste.

Step 9

Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese for extra flavor, if not preparing a vegan version.

Nutrition Facts

Serving size	(2682.7g)

Amount per serving	% Daily Value*
Calories	2877.2

Total Fat 182.9g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 291.9mg	0%
Sodium 8557.9mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 44.9g	0%
Total Sugars 39.0g
Protein 140.5g	0%

Vitamin D 0IU	0%
Calcium 1750.3mg	0%
Iron 22.8mg	0%
Potassium 6155.7mg	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: 55.9%

Protein: 19.1%

Carbs: 25.0%