Description
This Vegan Zuppa Toscana is a hearty, comforting soup perfect for chilly days. Made with vegan sausage, potatoes, kale, and a creamy broth thickened with soy milk and cornstarch, it delivers all the rich flavors of the classic Italian soup without any animal products. It’s loaded with vegetables and herbs, offering a delicious and nutritious meal that serves six.
Ingredients
Scale
Vegetables
- 1 small onion, roughly chopped
- 1 cup diced celery
- 1 cup diced carrots
- 10 cloves garlic, minced
- 2 ½ pounds potatoes, peeled and cut into ½-inch cubes
- â…“ cup chopped parsley, plus more for garnish
- 1 bundle kale, stems removed and roughly chopped (about 6 cups)
Protein and Fats
- 1 tablespoon vegan butter
- 1 pound vegan sausage
Liquids
- 8 cups vegan chicken broth
- 2 cups unflavored and unsweetened soy milk
- ¼ cup white wine vinegar
- ¼ cup cornstarch mixed with ¼ cup water (slurry)
Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Garnish
- Vegan parmesan shreds
- Additional chopped parsley
Instructions
- Sauté the vegetables: Heat vegan butter in a stockpot or Dutch oven over medium heat. Add the chopped onion, diced celery, diced carrots, and minced garlic. Cook until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Cook the sausage: Add the vegan sausage to the pot and season with smoked paprika and red pepper flakes if using. Break up the sausage with the back of a wooden spoon and cook until it is heated through, about 4-5 minutes.
- Add the potatoes, parsley, and broth: Stir in the peeled and cubed potatoes, chopped parsley, and vegan chicken broth. Increase heat to medium-high and bring the soup to a light boil.
- Simmer the soup: Reduce heat to medium-low and cover the pot. Let it simmer until the potatoes are nearly fork tender, about 12-15 minutes.
- Thicken the soup: Remove the lid and increase heat to medium. Stir in the soy milk and cornstarch slurry. Simmer uncovered until the potatoes are fully fork tender and the soup thickens, around 5-8 minutes.
- Finish and serve: Off the heat, stir in the white wine vinegar and adjust salt and pepper to taste. Serve immediately over the chopped kale to maintain its texture, and garnish with vegan parmesan shreds and additional parsley.
Notes
- Add kale when serving for a crisper texture, or add to the pot during the last few minutes of cooking for softer kale.
- Red pepper flakes are optional depending on your preference for heat.
- This soup can be stored refrigerated for up to 4 days and reheated gently on the stovetop.
- For a thicker consistency, you can increase the amount of cornstarch slurry slightly.
- Use vegan chicken broth or vegetable broth based on availability for best flavor.
