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Zuppa Toscana Soup (Vegan or not!)

Zuppa Toscana Soup (Vegan or Not)
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Zuppa Toscana Soup is a hearty soup with Italian sausage, kale, potatoes, and a creamy, smoky, slightly spicy broth. Here, we show you how to do it regular, or vegan! It's also gluten free and I give you a link to my cashew parmesan cheese which really amplifies this soup!

Ingredients

Units Scale
  • 1 lb Italian sausage (regular or plant based) (For vegan instructions, see notes)
  • 2 tbsp olive oil
  • 1 medium white or yellow onion (diced)
  • 3-4 cloves garlic (minced)
  • 1-2 tsp smoked paprika (to taste)
  • 1/2 -1 tsp red pepper flakes (depends on how spicy you want it)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2-3 medium gold potatoes (diced)
  • 4 cups chicken stock (I use bouillon )
  • 1-2 cups water
  • 1 head kale, destemmed and diced (can sub spinach)
  • 1/2-1 cup heavy cream (or milk)
  • kosher salt & black pepper (to taste)

TO SERVE

Instructions

  1. Vegan Version: see the notes below. You can follow the instructions the same, just include your appropriate substitutions.
  2. Add a splash of olive oil to a large stock pot/dutch oven over medium heat. Once hot, add your italian sausage. If it came in links, remove the casing.
  3. Cook the meat, breaking it up into small pieces as it cooks. Once cooked, remove the meat, set it on a plate, and set aside.
  4. Add the rest of the olive oil to the same pot. Add onions, and cook, stirring frequently, until translucent and fragrant.
  5. Turn the heat to medium low. Add garlic, spices, and a pinch of salt. Saute for a few minutes to bloom the spices.
  6. Next, add the diced potatoes, cooked meat, broth, and water to the pot. Turn heat back up to medium and cook until soup begins to boil.
  7. Once boiling, reduce the heat to a low simmer. Cook for 10-15 minutes, or until potatoes are soft.
  8. Next, add the heavy cream/milk, and chopped kale. Adjust the spices to your preferences.
    Note: You can control how creamy/rich the soup is based on how much cream you add here.
    *vegan version: add some Cashew Parmesan Cheese Recipe now.
  9. Cook 5ish minutes until kale is wilted. Season with salt and pepper to taste.
  10. Top with Cashew Parmesan Cheese Recipe and fresh parsley. Enjoy!
 

Notes

For Vegan Substitutions:

  • Italian Sausage: Sub veggie Italian Sausage (beyond meat hot italian sausage is delicious) or fake bacon (morning star is a great because of its smokiness).
    • If you do not have access to either of these, you can add a can of garbanzo beans for protein.
    • Make sure to saute your onions in extra olive oil (1-2 Tablespoons)-trust me.
  • For Heavy Cream: 
    • unsweetened almond milk: this will work well, but sometimes adds a little sweetness to the soup - extra spices will counteract this.
    • I highly recommend adding my Cashew Parmesan Cheese Recipe to the soup. It will give you the creamy, umami, cheesiness that the heavy cream adds. 
    • If you don't have cashew parm, nutritional yeast will give the soup a creamy cheesy flavor.
  • Chicken Broth: 
    • Sub veggie broth, or fake chicken broth, whatever you can find/have on hand. 
  • To Enhance Flavor- Add Extra Spices:
    • Once all the ingredients have been added and the soup has been simmering for a while, taste the broth.
      • You'll need to add extra spices to get the flavor lost from the meat - especially if you don't use any meat substitutes. 
    • Slowly add small amounts of every spice listed in the recipe (unless you want it really spicy, don't add any additional red pepper flakes). Taste, and continue adding until the broth is flavorful. Adjust salt to taste. 
    • If you have liquid smoke - toss a little in!

Keywords: zuppa toscana soup, vegan zuppa toscana soup, italian sausage, gluten-free, soup

Find it online: https://modernhomecook.com/zuppa-toscana-soup-vegan-or-not/