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This is my vegetarian version of zuppa toscana. I used to enjoy this soup at a popular Italian restaurant, but since I’ve become a vegetarian, I’ve missed eating it. Use almond or soy milk instead of half-and-half to make it vegan.
Ingredients
- 1 tablespoon olive oil
- 1/3 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
Directions
Step 1
Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and saut? until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
Step 2
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.
Step 3
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.
Tips
You can substitute 2 tablespoons dehydrated onion for the fresh onion.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat9g | 44% |
| Cholesterol35mg | 12% |
| Sodium908mg | 39% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber7g | 24% |
| Total Sugars4g | |
| Protein19g | |
| Vitamin C115mg | 574% |
| Calcium279mg | 21% |
| Iron5mg | 27% |
| Potassium1108mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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