This is my take on zuppa toscana that is vegetarian. I used to love this soup at a well-known Italian eatery, but since going vegetarian, I’ve missed it. To make it vegan, substitute soy or almond milk for the half-and-half.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- ⅓ cup minced onion
- 2 cloves minced garlic
- 1 (32 fluid ounce) container vegetable broth
- 3 medium russet potatoes, thinly sliced
- 1 bunch kale, chopped
- 12 ounces vegan sausage, cut into 1/4 inch slices
- teaspoons cayenne pepper, or to taste
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 pint half-and-half
Instructions
- Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
- Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
- Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.
- You can substitute 2 tablespoons dehydrated onion for the fresh onion.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 908 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I typically make a recipe as written without reading the reviews. When I saw the ingredient list, I knew the amount of cayenne must be a mistake. 1/4 teaspoon would be plenty and at the most 1/2 teaspoon. That was the only change I made. I found a pint of half and half ended up being too much for those that like traditional hearty Zuppa. This was rather thing but that is how I like it. Lastly, it needed more potatoes. This recipe has potential but it definitely needs some tweaks.
I put 1 teaspoon of cayenne pepper and I used 2 potatoes. I forgot the garlic. It was still delicious.
The cayenne pepper ruined the recipe.
This recipe was awesome! I used beyond meat hot Italian sausage and left out the cayenne. I tried it once doubling the liquid per another reviewer and I do not recommend it. Just stick to the original recipe. I’ve made this at least 4 times now! Delicious!
I found it better than Olive Garden!
Soup was good, however 2 teaspoons is far too much cayenne pepper. I am normally one for spicy foods and it was hard for me to get through a bowl and I will likely toss the rest. I would start with 1/2 a teaspoon and go up from there according to your preference.
Great recipe, but for me the 32 ounces (4 cups) was not close to enough for the ingredients. I would recommend keeping everything the same, but doubling the broth to 64 ounces (8 cups).