Vegetarian Zuppa Toscana Soup - Supper With Michelle

 

When sitting down to enjoy a bowl of my Vegetarian Zuppa Toscana you will hear a lot of Mmmmmm’s going on. Whether they are coming from you, or from a friend or family member, you will all go back for more.

This comforting bowl of goodness has a cream base and consists of mainly potatoes, kale, vegetarian sausage, onions, and sun-dried tomatoes. Feel free to omit the veggie sausage and maybe substitute it with a can of white beans, but I like the flavor that it adds to this soup.

Now which brand of veggie sausage you choose to use is certainly up to you. There are so many brands out their now days. And if you’re not fond of kale, then I would recommend spinach.

This is great served with some fresh bread, if you have some, for dipping. Enjoy!

 

If you enjoy my Vegetarian Zuppa Toscana, then you may also want to try my Potato, Cauliflower, and Leek Soup.

Vegetarian Zuppa Toscana Soup - Supper With Michelle

Vegetarian Zuppa Toscana Soup - Supper With Michelle

Get the Recipe: Vegetarian Zuppa Toscana

When sitting down to enjoy a bowl of my Vegetarian Zuppa Toscana you will hear a lot of Mmmmmm's going on. Whether they are coming from you, or from a friend or family member, you will all go back for more.
5 from 51 reviews

Ingredients

  • 2 to 3 tablespoons olive oil, Extra Virgin
  • 1 to 2 cups ground plant-based sausage, such as Lightlife, Impossible, Beyond
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried Italian herbs
  • 2 tablespoons sun-dried tomatoes, in oil, roughly chopped
  • 1 pinch red chili flakes
  • ¼ cup white wine , (If you prefer, you can substitute with vegetable broth)
  • 6 cups vegetable broth
  • 2 ½ cups Yukon gold potatoes, diced
  • salt and pepper, to taste
  • 1 cup half and half
  • 3 to 4 cups kale, roughly chopped

Optional Toppings

  • freshly grated parmesan cheese

Equipment

  • 1 Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • Heat olive oil in a large pot or Dutch oven, over medium-low heat. Add in the onions and "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes. (Please see note below to consider.)
  • Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.
  • Stir in the white wine to de-glaze your pot. Cook for several minutes until most of the wine has evaporated.
  • Stir in vegetable broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.
  • Turn the heat down to low. Remove the lid and stir in the half and half milk and kale. Simmer for just a few more minutes until the kale has completely wilted.
    Ladle into your favorite bowl and enjoy.

Notes

Vegetarian sausage tends to loose it’s firmness, the longer that it cooks in the broth. If that bothers you, I recommend plating the sausage after it has browned and then add it back into the pot when you add the half and half and kale. 
Serving: 8ounces, Calories: 403kcal, Carbohydrates: 37g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 21mg, Sodium: 470mg, Potassium: 921mg, Fiber: 10g, Sugar: 8g, Vitamin A: 5275IU, Vitamin C: 72mg, Calcium: 228mg, Iron: 15mg