Vegetarian Whole30 Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

Creamy, cozy, and packed with cold-weather flavor, this soup builds its base on tender Yukon Gold potatoes and rich coconut milk that simmers down into a silky, satisfying broth. Fennel seeds, smoked paprika, and a pinch of red pepper flakes bring warmth and depth, while sautéed onion and garlic lay down that classic savory backbone. Curly kale gets stirred in at the end, wilting just enough to stay vibrant and slightly toothy against the smooth broth. It's the kind of one-pot meal that feels indulgent but comes together fast, with layers of smoky, garlicky flavor in every spoonful. This version fits neatly into a vegetarian kitchen, so you can ladle it up without a second thought. Serve it with crusty bread for dipping and you've got a full, cozy dinner ready to go.

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Ingredients

6 servings

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp fennel seeds
1 tsp smoked paprika
½ tsp red pepper flakes
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 ½ lb yukon gold potatoes, cut into ½-inch slices
4 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 can (13.5 oz) full-fat coconut milk
4 cups curly kale, stems removed and leaves roughly chopped
salt and pepper, to taste

Instructions

1
In a small bowl, combine the fennel seeds, smoked paprika, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Add the ground pork and mix until the spices are evenly distributed throughout the meat.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a plate and set aside, leaving any rendered fat in the pot.

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