Name: Vegan Zuppa Toscana Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 10 ounces plant-based ground beef (I used Abbot’s Butcher); 1 tablespoon minced garlic; ¼ teaspoon dried thyme; 1 teaspoon dried parsley; ¼ teaspoon dried rosemary; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 2 teaspoons fennel seeds; 1 teaspoon onion powder; ¼ teaspoon red pepper flakes, optional; ½ teaspoon salt; 4 cups gold potatoes, peeled and chopped (about 3 large potatoes); 2 cups kale, chopped (I used lacinato kale); 2 tablespoons olive oil; 2 cups sweet yellow onion, chopped; 3 cloves garlic, diced; 3 tablespoons tapioca flour/starch; 32 ounces vegetable broth; 2 cups plant milk (I used soy. I recommend using a creamier milk like soy, oat, cashew, or coconut); 1 tablespoon nutritional yeast; salt & pepper, to taste.

Description

This Vegan Zuppa Toscana Soup is my meat-free take on a traditional Italian soup. Italian spiced vegan ground “beef”, soft and buttery potatoes, and vibrant kale in a creamy dairy-free broth. This warming, comforting soup is so easy to make and it’s incredibly flavorful, no one will know it’s vegan!

Ingredients

Scale

Vegan Italian Sausage Crumble

10 ounces plant-based ground beef (I used Abbot's Butcher)

1 tablespoon minced garlic

1/4 teaspoon dried thyme

1 teaspoon dried parsley

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

2 teaspoons fennel seeds

1 teaspoon onion powder

1/4 teaspoon red pepper flakes, optional

1/2 teaspoon salt

Soup

4 cups gold potatoes, peeled and chopped (about 3 large potatoes)

2 cups kale, chopped (I used lacinato kale)

2 tablespoons olive oil

2 cups sweet yellow onion, chopped

3 cloves garlic, diced

3 tablespoons tapioca flour/starch

32 ounces vegetable broth

2 cups plant milk (I used soy. I recommend using a creamier milk like soy, oat, cashew, or coconut)

1 tablespoon nutritional yeast

salt & pepper, to taste.

Cook Mode Prevent your screen from going dark

Instructions

To make the vegan Italian sausage, you’re going to combine the thawed plant-based ground “beef” with garlic, thyme, parsley, fennel seeds, rosemary, oregano, basil, onion powder, and red pepper flakes. Stir everything together and place in an airtight container in the fridge to marinate overnight so the flavors come together. Marinating the “meat” overnight is optional for a more flavorful meat, but will still work if you didn’t marinate it overnight.
Cook the ground sausage in a skillet over medium heat with a little bit of olive oil until browned and cooked through. Set aside.
Prepare the produce. Peel and chop the potatoes, chop the kale, onion and garlic.
Heat a large dutch oven or soup pot over medium-high heat. Add 1 tablespoon olive oil to the pot and then add the diced onion. Sprinkle with salt and allow the onion to cook until it starts to soften, then add the garlic and cook for another couple of minutes.
Next, sprinkle the tapioca flour over onion and garlic in pot, and stir to combine, until all the flour is absorbed.
Pour in vegetable stock, stirring as you pour. Add the plant milk and then add the potatoes and bring to a boil. The liquid should cover the potatoes. If not, try a smaller pot. Gently boil the potatoes about 15 minutes, or until potatoes are fork-tender. Lower the heat to medium-low.
Add in the cooked “sausage”, nutritional yeast and kale. Stir and cook over low heat 5-10 minutes until kale is wilted. Season with salt and pepper and serve!

Notes

READ THE BLOG POST FOR MORE INFORMATION & RECIPE TIPS!

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Italian