Vegetarian Zuppa Toscana Soup - Supper With Michelle

This flavorful Vegetarian Zuppa Toscana is absolutely divine and has truly become a blog favorite. So much so, that I even put the recipe for it in my cookbook. When sitting down to enjoy a bowl you will instantly hear a lot of “mmmmm’s” going on. Whether they are coming from you, or from a friend or family member, you will all go back for more.

This comforting bowl of goodness has a cream base and consists of mainly potatoes, kale, vegetarian sausage, onions, and sun-dried tomatoes. If veggie sausage is not your thing, feel free to omit it and maybe substitute it with a can of white beans. But, I like the flavor that it adds to this soup. Now, which brand of veggie sausage you choose to use is certainly up to you. There are so many brands out their now days. And if you’re not fond of kale, then I would recommend spinach.

This Vegetarian Zuppa Toscana is great served with some fresh artisan bread, if you have some, for dipping.

Here’s a few ways to freestyle this recipe:

  • use collard greens, spinach, or swiss chard instead of kale
  • use white beans or sautéed mushrooms instead of veggie sausage
  • A few substitutions for half and half milk would be the following : 1 cup of lactose free half and half milk (if available where you live- Land O Lakes and Organic Valley manufacture it), 1/2 cup of whole milk and 1/2 cup heavy cream, or 1 cup of evaporated milk

Here are some other additions and ideas to consider:

  • garnish with fresh herbs such as basil, oregano, or parsley
  • stir in a dollop of basil pesto

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan wine, and 1 cup dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Vegetarian Zuppa Toscana Soup - Supper With Michelle

Looking for other great soup ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Vegetarian Zuppa Toscana. The full printable recipe is below. Enjoy!

Vegetarian Zuppa Toscana Soup - Supper With Michelle

Get the Recipe: Vegetarian Zuppa Toscana

Yield: 4 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This flavorful Vegetarian Zuppa Toscana is absolutely divine and has truly become a blog favorite. When sitting down to enjoy a bowl you will instantly hear a lot of “mmmmm’s” going on.
5 from 52 reviews
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Ingredients

  • 2 to 3 tablespoons olive oil, extra virgin
  • 7 to 8 ounces ground plant-based sausage, such as Lightlife, Impossible, Beyond
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried Italian herbs
  • 2 tablespoons sun-dried tomatoes, in oil, roughly chopped
  • 1 pinch red chili flakes
  • ¼ cup white wine , (If you prefer, you can substitute with vegetable broth)
  • 6 cups vegetable broth
  • 2 ½ cups Yukon gold potatoes, diced
  • salt and pepper, to taste
  • 1 cup half and half
  • 3 to 4 cups kale, roughly chopped

Optional Toppings

  • freshly grated parmesan cheese

Equipment

  • 1 Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • Heat olive oil in a large pot or Dutch oven, over medium-low heat. Add in the onions and "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes. (Please see note below to consider.)
  • Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.
  • Stir in the white wine to de-glaze your pot. Cook for several minutes until most of the wine has evaporated.
  • Stir in vegetable broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.
  • Turn the heat down to low. Remove the lid and stir in the half and half milk and kale. Simmer for just a few more minutes until the kale has completely wilted.
    Ladle into your favorite bowl and enjoy.

Notes

Vegetarian sausage tends to lose it’s firmness, the longer that it cooks in the broth. If that bothers you, I recommend plating the sausage after it has browned and then add it back into the pot when you add the half and half and kale. 
Serving: 8ounces, Calories: 403kcal, Carbohydrates: 37g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 21mg, Sodium: 470mg, Potassium: 921mg, Fiber: 10g, Sugar: 8g, Vitamin A: 5275IU, Vitamin C: 72mg, Calcium: 228mg, Iron: 15mg