Vegan Gluten Free Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

This hearty, ladle-it-up stew leans on tender Yukon Gold potato rounds and hearty ribbons of curly kale, simmered together until the potatoes turn fork-tender and the greens go silky. A base of sautéed onion, garlic, and a pinch of red pepper flakes builds savory depth in every spoonful, while the broth simmers down into something rich and comforting. The kale gets folded in right at the end so it wilts into soft, verdant strands rather than turning mushy, and the whole pot finishes with a pale, creamy hue that makes it feel indulgent. It's a big-batch, one-pot dinner made for chilly nights, ready to spoon into bowls straight from the stove. This version is a genuinely solid pick for a vegan table, satisfying and full of texture without feeling like it's missing a thing. Season generously with salt and pepper right before serving to bring all those simmered flavors forward.

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 gluten free italian sausage, casings removed
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, chopped
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 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 yukon gold potatoes, thinly sliced into ¼-inch rounds
4 cups curly kale, stems removed, leaves roughly chopped
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 chopped bacon 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 drippings 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, leaving any drippings in the pot.

Want the full recipe?

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