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Vegan Zuppa Toscana
A creamy vegan soup loaded with vegan sausage, potatoes, kale, and vegan bacon.
Course
Main Course, Soup
Cuisine
Italian, vegan
Keyword
gluten-free Zuppa Toscana, Vegan Zuppa Toscana
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
10
bowls
Calories
172
kcal
Author
Monica Davis
Ingredients
4
cups
potatoes
washed, peeled, and cut into small cubes
4
links
vegan sausage
1
tablespoon
olive oil
1
large bunch
kale
or an 8 oz. bag of pre-washed kale
3
cloves
garlic
minced
1
tablespoon
Italian herbs
8
cup
Not Chick'n broth
or any other vegetable broth
2
cups
plain soy milk
or any other plain plant-based milk.
salt and pepper to taste
(use a few shakes of cayenne pepper for spicy soup).
For the roux
1/3
cup
vegan butter
or any neutral-flavored oil
1/2
cup
flour
or GF flour mix (without sorghum)
To thicken with starch instead of a roux
1/3
cup
potato starch
or corn starch
1/2
cup
cold water
1
cup
bacon bits
to sprinkle on top or mix in the soup at the end
US Customary
-
Metric
Instructions
Peel and dice the potatoes into small cubes then cover with water so they don't get brown, and set aside.
Chop up the vegan Italian sausage links into small bite-sized pieces or make your own sausage crumbles.
Wash a large bunch of fresh kale and rip it up into small pieces pulling the large stems off.
In a large dutch oven, sauté the sausage in olive oil over medium heat for about 3 minutes.
Add the chopped kale and garlic and sauté kale for about 3-5 more minutes until it gets dark and shiny.
Sprinkle in the Italian herbs and stir well.Add the peeled diced potatoes and vegetable broth and simmer for 10-15 minutes until potatoes are tender.
Pour in the plain plant-based milk and continue to simmer on low while you make the roux.
To thicken the soup with a roux
Heat 1/3 cup of oil and 1/2 cup of flour in a separate soup pan and stir with a whisk.
Ladle spoonfuls of broth out of the soup and pour it into the oil and flour mixture. Stir well between each spoonful.
Continue to add the broth 1 ladle at a time until most of the broth is combined with the roux and the mixture has become thick and bubbly.
Pour the remaining soup into the second soup pot with the thickened broth.
Stir well and serve with bacon bits sprinkled on top. It's also delicious with a squeeze of lemon juice and served with crusty bread.
To thicken with corn or potato starch instead of a roux
Mix 1/3 cup of starch with 1/2 cup of cold water and add it to the soup at the end of cooking.
Stir well while you bring the soup to a slow boil and then turn off the heat.
Notes
Notes
You can stir the bacon bits in at the end, but I like to sprinkle them on top when you serve the soup. This way they stay crunchy.
To make this soup gluten-free
either use gluten-free flour mix in the roux
or use the starch method to thicken.
Nutrition
Serving:
1.5
cups
|
Calories:
172
kcal
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Sodium:
820
mg
|
Potassium:
484
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
1696
IU
|
Vitamin C:
25
mg
|
Calcium:
118
mg
|
Iron:
4
mg