Vegetarian Classic Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

Creamy, comforting, and loaded with cozy Italian flavor, this soup builds a rich broth studded with tender potato rounds and hearty ribbons of curly kale. A touch of red pepper flakes and plenty of garlic keep things savory and a little spicy, while the potatoes turn silky as they simmer down into the broth. Heavy cream gets stirred in at the end for that signature velvety finish that makes this soup feel indulgent bowl after bowl. Grated Parmesan on top adds a salty, nutty finish that ties the whole dish together. It's a satisfying, ladle-worthy dinner that fits neatly into a vegetarian kitchen, and it's easy to portion out for a week of cozy weeknight meals.

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Ingredients

6 servings

1 lb bulk italian pork sausage, hot or mild
Beyond Sausage Hot Italian Style Plant Based Links 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 Lightlife Smart Sausages Italian Meatless - 12 Oz
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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
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)

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.

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