Vegan Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

This hearty, brothy soup builds its flavor from a fragrant base of fennel seeds, red pepper flakes, and smoked paprika, simmered with tender Yukon Gold potato rounds until every bite is warming and satisfying. Scallion greens add a mellow, savory backbone, while curly kale gets folded in at the end and wilted just until silky and tender. The result is a creamy, richly spiced bowl with layers of texture — soft potato, hearty greens, and a velvety broth in every spoonful. It's the kind of soup that tastes like it simmered all day, perfect for ladling into big bowls on a cold night. This one is a great fit for a vegan table, no fuss required to make it feel indulgent and comforting.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 lb ground pork sausage (plain, no garlic or onion added)
Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. If the package says precooked, add it later in cooking and just heat it through.
½ tsp fennel seeds
½ tsp red pepper flakes
½ tsp smoked paprika
6 scallions, green tops only, thinly sliced
1 ½ lb yukon gold potatoes, sliced into ¼-inch rounds
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 cup water
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.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup parmesan cheese, finely grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the garlic-infused oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering. Add the ground pork sausage, fennel seeds, red pepper flakes, and smoked paprika. Cook, breaking the meat into small crumbles with a wooden spoon, until the sausage is browned and cooked through with no pink remaining, about 7–8 minutes. The internal temperature of the sausage should reach 160°F (71°C). Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
2
Reduce the heat to medium. Add the scallion greens to the pot and cook, stirring, until softened and fragrant, about 2 minutes.

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