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Best Vegan Zuppa Toscana: Garlic Kale Bliss

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A hearty and comforting vegan version of Zuppa Toscana made with tender potatoes, flavorful plant-based sausage, kale, and a creamy dairy-free broth. Cozy, satisfying, and perfect for cold nights.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 8 oz vegan Italian sausage, sliced or crumbled
  • 4 cups russet potatoes, sliced thin
  • 4 cups vegetable broth
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup unsweetened coconut milk or cashew cream
  • 3 cups kale, stems removed and chopped
  • Red pepper flakes (optional)

Instructions

  • 1. Heat olive oil in a large pot over medium heat.
  • 2. Add onion and sauté until soft, about 4–5 minutes.
  • 3. Stir in garlic and cook 30 seconds until fragrant.
  • 4. Add vegan sausage and cook until lightly browned.
  • 5. Add potatoes, vegetable broth, Italian seasoning, smoked paprika, salt, and pepper.
  • 6. Bring to a boil, then reduce heat and simmer 15–18 minutes until potatoes are tender.
  • 7. Stir in coconut milk (or cashew cream) and kale.
  • 8. Simmer another 5 minutes until kale is wilted.
  • 9. Taste and adjust seasoning. Add red pepper flakes if desired.
  • 10. Serve hot.

Notes

  • Use cashew cream for a neutral, non-coconut flavor.
  • Add white beans for extra protein.
  • Soup thickens as it sits add broth when reheating if needed.

Nutrition

Keywords: vegan zuppa toscana, dairy free potato soup, vegan kale soup

Find it online: https://dishfoody.com/vegan-zuppa-toscana-recipe/