Vegan Zuppa Toscana
This Vegan Zuppa Toscana Soup is creamy and easy to make with vegan sausage, potatoes and kale and so much better than the Olive Garden version! It's seasoned with an array of flavorful herbs & spices and simmered to perfection over the stove. Gluten-free, dairy-free and grain-free with low carb, keto, paleo and Whole30 options.
Ingredients
- 2 1/2 tbsp avocado oil or olive oil, divided
- 2 Italian-style vegan sausage links such as Field Roast, roughly chopped. Can use regular if not vegan. Use Applegate for paleo or Whole30 option.
- 1 medium onion , diced
- 4 garlic cloves , minced
- 1/2 cup dry white wine , optional but adds an extra depth of flavor.
- 1 1/2 tbsp fine blanched almond flour or finely ground oat flour if not grain-free
- 4 cups vegetable broth divided, plus more as needed
- 3 medium russet potatoes scrubbed, rinsed and cut into 1/2-inch cubes. Sub with 3 cups chopped turnips or kohlrabi for a low carb / keto alternative.
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1/2 tsp red pepper flakes or to taste
- 14 oz can full-fat coconut milk (400 ml)
- 1 bunch kale stems removed and leaves coarsely chopped (about 3 cups of kale, packed)
- 1 tbsp lemon juice
- salt & pepper to taste
Instructions
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Heat 1/2 tablespoon of oil in a large Dutch oven or soup pot over medium heat. Add the sausage while stirring frequently with a wooden spoon. Cook for about 5 minutes, or until browned then transfer to a plate.
Return the same pot to medium heat and add the remaining oil. Once the oil is simmering, add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
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Add garlic and sauté for 1 more minute. If using wine, pour it into the pot and let it reduce to half (about 1 1/2 minutes).
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Sprinkle the flour into the pot and stir well to coat the onion and garlic. Cook for 1 minute then slowly add 1/4 cup of the vegetable broth, while whisking well to eliminate any lumps.
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Add the potatoes, seasoning and herbs and cook for around 2-3 minutes, until potatoes are fully coated. Add remaining broth or more as needed to cover the potatoes. Increase the heat and bring the pot to a boil.
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Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut milk, cooked sausage (reserving some for topping) and kale.
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Taste and adjust seasoning, as desired. Let simmer for 2 minutes, or until kale leaves have softened. Remove the pot from the heat and squeeze in the lemon juice.
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Ladle into a bowl, garnish with chopped fresh oregano, some reserved cooked sausage, vegan parmesan, black pepper, crushed red pepper flakes, an extra lemon wedge, rustic sourdough, gluten-free bread or grain-free crackers, if desired.
Recipe Video
Recipe Notes
- To Store & Reheat: Keep cooled leftovers in an airtight container in the fridge for 4-5 days. Reheat in a large pot over low heat until steaming, or heat individual portions in the microwave.
- To Freeze: This soup is best fresh but can be frozen in a freezer-safe container for about 2 weeks. Leave extra room in the container to allow for expansion. Thaw in the fridge before reheating.