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4.79 from 14 votes
Vegan Zuppa Toscana in a Clay Bowl with Spoon, Water Glass and Bowl of Red Pepper Flakes
Vegan Zuppa Toscana
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This cozy vegan Zuppa Toscana is made with hearty potatoes and kale in creamy broth (vegan sausage is optional!). As rich and decadent as the original — you'd never guess this soup was dairy free!

Course: Soup
Cuisine: American
Keyword: dairy free soup, vegan potato soup, vegan soup recipe
Servings: 6
Calories: 518 kcal
Author: Alissa Saenz
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 5 cups vegetable broth
  • 3 medium russet potatoes (about 2 1/2 pounds total), scrubbed and cut into 1/2-inch pieces
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 3 Italian-style vegan sausage links (such as Field Roast), roughly chopped (optional)
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 medium bunch kale, stems removed and leaves coarsely chopped (about 4 cups of kale, packed)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Coat the bottom of a large pot with oil and place it over medium heat.

  2. Give the oil a minute to heat up, and then add the onion.

  3. Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.

  4. Stir in the garlic and cook it for about 1 minute, until it becomes very fragrant.

  5. Stir in the wine. Raise the heat, bring it up to a simmer, and then lower the heat.

  6. Allow the wine to simmer for about 5 minutes, until most of the liquid has cooked off.

  7. Sprinkle the flour into the pot and stir it well to coat the onion. Continue cooking and stirring the mixture for 2 minutes.

  8. Add a splash of broth and whisk it vigorously. Continue adding the broth, a bit at a time, whisking between each addition.

  9. When all of the broth has been added, stir in the potatoes and red pepper flakes.

  10. Raise the heat, bring the broth to a boil, then lower the heat so the broth is at a low simmer.

  11. Allow the mixture to simmer until the potatoes are tender, about 20 minutes. Stir the pot occasionally.

  12. If you're using vegan sausage, heat it up at this time. Place a medium skillet over medium heat and add the sausage. Cook it for about 5 minutes, until crisp in spots, stirring occasionally.

  13. Stir in the coconut milk, then add the kale, a handful at a time, stirring each addition in until it wilts before adding more kale.

  14. Raise the heat to bring the soup back up to a boil. Lower the heat so the soup is again at a simmer.

  15. Let the soup simmer for 5 to 10 minutes, until the kale is as tender as you like it.

  16. Remove the pot from heat and stir in the lemon juice and sausage, if using. Season the soup with salt and pepper to taste, and add more red pepper flakes if you like.

  17. Ladle the soup into bowls and serve.

Nutrition Facts
Vegan Zuppa Toscana
Amount Per Serving (1.5 cups)
Calories 518 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Saturated Fat 16.1g81%
Sodium 787mg33%
Potassium 1232mg35%
Carbohydrates 48.6g16%
Fiber 9.2g37%
Sugar 8.2g9%
Protein 20.7g41%
Calcium 10mg1%
Iron 23mg128%
* Percent Daily Values are based on a 2000 calorie diet.