Vegetarian Gluten Free Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

This creamy, cozy soup builds its flavor from a savory sauté of onion, garlic, and red pepper flakes, simmered together with tender Yukon Gold potato rounds until everything turns rich and comforting. Curly kale gets folded in at just the right moment, wilting into silky ribbons that thread through every spoonful. A generous pour of heavy cream at the end transforms the broth into something velvety and pale gold, rounding out all those savory, garlicky notes. Finished with a shower of grated Parmesan, it's the kind of bowl that feels indulgent but comes together in one pot with minimal fuss. It's a satisfying, vegetable-forward take on a classic Italian favorite, and it holds up beautifully as a vegetarian dinner option. Serve it with crusty bread for scooping up every last bit of that creamy broth.

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Ingredients

6 servings

1 lb gluten free italian sausage, casings removed
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, 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
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 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.

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