Vegetarian Zuppa Toscana Soup

Cozy up with a bowl of this hearty and flavorful Vegetarian Zuppa Toscana Soup, a plant-based twist on the Italian classic. Packed with tender russet potatoes, vibrant kale, and expertly seasoned plant-based Italian sausage, this comforting soup achieves a perfect balance of creamy and savory. A splash of plant cream or heavy cream lends silky richness, while hints of garlic, oregano, and optional red pepper flakes add depth and warmth. Ready in just 45 minutes, this one-pot wonder is perfect for a weeknight dinner or a casual gathering. Garnish with Parmesan (dairy or vegan) and fresh parsley for a touch of elegance, and serve with crusty bread to soak up every last drop. Indulge in this satisfying vegetarian soup that’s as nutritious as it is delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 12 ounces plant-based Italian sausage, sliced or crumbled
• 6 cups vegetable broth
• 4 medium russet potatoes, peeled and sliced into thin rounds
• 1 teaspoon dried oregano
• 0.5 teaspoons crushed red pepper flakes (optional)
• 4 cups kale, stems removed, leaves roughly chopped
• 1 cup heavy cream or unsweetened plant cream (e.g., oat, cashew)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup grated Parmesan or plant-based Parmesan (optional for garnish)
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes, or until translucent.

Step 3

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

Step 4

Add the plant-based Italian sausage to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned.

Step 5

Pour in the vegetable broth and bring to a simmer.

Step 6

Stir in the sliced potatoes, dried oregano, and crushed red pepper flakes (if using). Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender.

Step 7

Once the potatoes are cooked, add the chopped kale to the pot and stir. Simmer for 2-3 minutes until the kale is wilted.

Step 8

Reduce the heat to low and stir in the heavy cream or plant cream. Let the soup warm through, but do not boil.

Step 9

Taste and season with salt and black pepper as needed.

Step 10

Ladle the soup into bowls and garnish with grated Parmesan or plant-based Parmesan and fresh parsley, if desired.

Step 11

Serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	(3205.9g)

Amount per serving	% Daily Value*
Calories	3530.1

Total Fat 203.0g	0%
Saturated Fat 95.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 315.8mg	0%
Sodium 9077.7mg	0%
Total Carbohydrate 296.0g	0%
Dietary Fiber 43.7g	0%
Total Sugars 44.9g
Protein 139.4g	0%

Vitamin D 23.8IU	0%
Calcium 1602.7mg	0%
Iron 24.5mg	0%
Potassium 7999.8mg	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: 51.2%

Protein: 15.6%

Carbs: 33.2%