Vegetarian Zuppa Toscana Recipes

VEGETARIAN ZUPPA TOSCANA

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

Provided by AleeKat5

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Vegetarian Zuppa Toscana image

Steps:

Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 42.5 g, Cholesterol 34.5 mg, Fat 24.3 g, Fiber 6.8 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 907.6 mg, Sugar 4.2 g

Ingredients

1 tablespoon olive oil
⅓ cup minced onion
2 cloves minced garlic
3 medium russet potatoes, thinly sliced
1 (32 fluid ounce) container vegetable broth
1 bunch kale, chopped
12 ounces vegetarian Italian-style sausage, sliced
2 teaspoons cayenne pepper
2 teaspoons Italian seasoning
salt and pepper to taste
1 pint half-and-half

More about "vegetarian zuppa toscana recipes"

VEGAN ZUPPA TOSCANA RECIPE • VEGGIE SOCIETY

Web Jun 23, 2019 Ingredients 3 links Beyond Meat Italian Sausage sliced (or 24 oz mushrooms) 2 lb golden potatoes sliced into 1/4 inch slices 1 yellow …
From veggiesociety.com
5/5 (65)
Calories 334 per serving
Category Soup

Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).
Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.
Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.

Vegetarian Zuppa Toscana Recipes

VEGETARIAN ZUPPA TOSCANA

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

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