Go Back

Creamy Vegan Zuppa Toscana Soup

Creamy Vegan Zuppa Toscana Soup
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes
  • 4 cups vegetable broth
  • 4 medium potatoes diced
  • 1 14-ounce package vegan sausage, sliced
  • 1 cup coconut milk
  • 3 cups kale chopped
  • Salt and pepper to taste

Equipment

  • 1 large pot
  • 1 Cutting board
  • 1 Sharp knife
  • 1 wooden spoon
  • 1 Ladle
  • 1 Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  2. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
  3. Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Add the sliced vegan sausage to the pot and cook for another 5 minutes to heat through.
  5. Stir in the coconut milk and chopped kale, cooking for an additional 3-4 minutes until the kale is wilted and the soup is heated through.
  6. Season the soup with salt and pepper to taste before serving.

Notes

Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over low heat until heated through.
Variations:
- Add carrots or celery for extra veggies.
- Swap out the kale for spinach or Swiss chard.
- Use almond milk instead of coconut milk for a different flavor.
- Add nutritional yeast for a cheesy flavor.
- Top with fresh herbs like parsley or basil for added freshness.