Vegan Classic Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

This hearty, comforting stew leans on tender russet potato rounds and hearty curls of kale simmered until silky, with plenty of garlic and a pinch of red pepper flakes for warmth in every spoonful. Onion builds a savory base, and the broth simmers low and slow until the potatoes turn fork-tender and the greens soften into the pot. A final touch of richness rounds out the texture, turning this into the kind of steamy, ladle-into-a-bowl dinner you want on a cold night. It’s a satisfying, vegetable-forward take on the Tuscan classic, and it holds up beautifully as a Vegan main course. Serve it with crusty bread for dipping and you’ve got a full meal that still feels indulgent.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb bulk italian pork sausage, hot or mild
Field Roast Grain Meat Vegetarian Italian Sausage - 12.95 Oz Tofurky Sausage Italian Original - 14 Oz Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Gardein, Saus'ge Links, Ultimate, Spicy Italian No Evil Foods The Stallion Plant Based Italian Sausage
See all
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
4 slices bacon, cut into ½-inch pieces
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
4 cups curly kale, stems removed, leaves roughly torn
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!