I love soup and I believe soup can be eaten during any season, even summer. My vegan zuppa toscana soup is a vegan twist on the traditional soup. By changing a few ingredients, I created a vegan version of this traditional soup.
Vegan Zuppa Toscana Soup
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Loading...Ingredients
- 4 links beyond meat Italian sausage
- 1 (1.5 lb) bag of baby yellow potatoes or golden potatoes, diced into cubes
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 6 1/2 cups vegetable broth
- 1 teaspoon red pepper flakes
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons nutritional yeast
- 4 cups dino kale, stemmed and roughly chopped (I just ripped the kale with my hands into pieces)
- 1 1/4 cup vegan cream (I used the Silk original creamer)
- salt & pepper, to taste
Instructions
In a large pot, add the Italian sausage to the pot and start breaking the sausage into bite-sized pieces with a wooden spoon. Pan sear for about 7-10 minutes or until golden brown and crispy. Transfer the sausage to a bowl and keep warm.
While the sausage is cooking, dice the yellow onion and mince the garlic. Wash and cut the potatoes into cubes.
Add the onions and red pepper flakes to the same pot that you cooked the sausage in (we want to use all the flavors from the sausage drippings). Cook for a few minutes until the onions start to become translucent. Stir in the garlic, cook for an additional 2-3 minutes.
Then pour in 1/2 cup of vegetable broth. Allow the liquid to evaporate, stirring occasionally.
Add the diced potatoes, paprika, and Italian seasoning to the pot and then add the remaining 6 cups of the vegetable broth. Cover and bring to a simmer, add the nutritional yeast and salt and pepper. Stir to combine, cover and cook for about 10-12 minutes or until the potatoes are fork tender but still can hold their shape.
A couple of minutes before the potatoes are ready, add the dino kale. Give everything a good stir then mix in the vegan creamer. Let simmer for another minute or so until the kale has wilted and the soup is creamy.
Remove the pot from the heat and add the cooked beyond sausage back into the soup, stir and adjust seasonings. Serve hot with freshly cracked black pepper and red pepper flakes on top with a side of toasted bread. Enjoy!
