Vegan Zuppa Toscana
By Nora · noracooks.com
30 min8 servings
A creamy Italian soup with spicy vegan sausage, potatoes, and kale in a rich broth.
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| 400 g spicy vegan sausage crumbles | Cook sausage & onion until browned | Add garlic, cook 1 min until fragrant | Add broth, potatoes, kale & pepper flakes; simmer 14 min | Stir in cream, cook 2–3 min | Season with salt & pepper; serve with optional 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 | |||||
| 100 g chopped kale, ribs removed | |||||
| 1/4 teaspoon crushed red pepper flakes | |||||
| 240 ml vegan heavy cream | |||||
| salt and pepper, to taste | |||||
| optional vegan parmesan cheese, shredded |
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