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Vegan zuppa toscana topped with crispy fried onions and parsley in a black bowl.
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5 from 8 votes

Vegan Zuppa Toscana

Vegan Zuppa Toscana is rich, creamy, hearty and filling. Made in 1-pot with vegan sausage, potatoes and kale for the best tasting soup ever.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: Italian-Inspired
Diet: Vegan
Servings: 6
Calories: 588kcal

Ingredients

Serving (Optional):

Instructions

  • Heat a large pot over medium heat. Add olive oil, chopped onion and chopped vegan sausage and sauté until the onions are softened and the sausage is browned.
  • Add crushed garlic and red pepper flakes and cook for a minute or two to lightly toast the spices.
  • Add peeled and chopped potatoes, chopped kale and vegan chicken stock to the pot and stir in.
  • Bring it to the boil, reduce heat and simmer uncovered for 15 minutes or until the potatoes are cooked.
  • Add coconut milk, salt and black pepper and let it simmer for a minute. Taste test and season with extra salt and black pepper if needed.
  • Mix cornstarch with a little coconut milk (or water) into a slurry. Add the slurry to the pot while stirring and continue to stir until the soup has thickened.
  • Serve topped with a sprinkle of red pepper flakes, fresh chopped parsley and crispy fried onions with some crusty bread on the side for dipping.

Notes

  1. Vegan sausage - we used Beyond Sausage Italian Sausage which worked amazingly well. However, you can use any vegan sausage that you have available.
  2. Potatoes - starchy potatoes like Russets work great in this soup. 
  3. Vegan chicken stock - or vegan chicken broth like Better Than Bouillon No Chicken Base. Otherwise you can use vegetable stock/broth.
  4. Coconut milk - should be canned, full fat and unsweetened. You could also use our vegan heavy cream substitute.
  5. Thicken with cornstarch. Making a cornstarch slurry by mixing 1 tablespoon of cornstarch with a little coconut milk (or water) and mixing it into a paste and then whisking this into the soup until thickened really brings the whole soup together. However, if you prefer the soup consistency to be more of a broth, then you can omit the cornstarch.
  6. Gluten free. This recipe is already gluten free provided the vegan sausages you use are gluten free. The Beyond Sausage Italian Sausage that we used is already gluten free so if you use those as well, then you're all set.
  7. Storing: Keep leftovers stored in the fridge (covered) for up to 5 days. The starch from the potatoes thickens the soup up even more and it just gets even more delicious! Reheat in the microwave or over low heat on the stove until heated through.
  8. Freezing: It's also freezer friendly for up to 3 months. Thaw it in the fridge and then reheat in the microwave or over low heat on the stove.

Nutrition

Serving: 1Serve | Calories: 588kcal | Carbohydrates: 40g | Protein: 21g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 63mg | Sodium: 964mg | Potassium: 1234mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2266IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 4mg