Vegan Zuppa Toscana
30 min8 servings
A creamy Italian soup with spicy vegan sausage, potatoes, and kale in a rich broth.
| prepPeel potatoes and cut into 1/2 inch cubes | ||||||
| prepDice onion, mince garlic, chop kale (ribs removed) | ||||||
| 400 g spicy vegan sausage crumbles | Cook sausage & onion until browned, 5–7 min | Add garlic, cook 1 min until fragrant | Add broth, potatoes, kale & pepper flakes | Bring to boil, simmer 14 min until potatoes soft | Stir in cream, cook 2–3 min | Season with salt & pepper, serve with parmesan |
| 1 large yellow onion, diced | ||||||
| 5 cloves garlic, minced | ||||||
| 1.2 L vegan chicken broth | ||||||
| 3 medium russet potatoes, peeled and cut into 1/2 inch cubes | ||||||
| 90 g chopped kale, ribs removed | ||||||
| 1/4 tsp crushed red pepper flakes | ||||||
| 240 ml vegan heavy cream | ||||||
| salt and pepper, to taste | ||||||
| optional vegan parmesan cheese, shredded | ||||||
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