Vegetarian Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

This creamy, cozy soup builds layers of flavor with fennel seeds, red pepper flakes, and smoked paprika, giving it that signature warmth in every spoonful. Tender Yukon Gold potato rounds simmer until just fork-tender, then curly kale gets folded in and wilted down to a silky, verdant tangle. A generous pour of heavy cream turns the broth lush and velvety, finished with a savory grated Parmesan topping for extra depth. Scallion greens add a mild, fresh bite that balances all that richness beautifully. It's a hearty, ladle-worthy bowl that comes together in one pot and fits neatly into a vegetarian dinner rotation. Serve it with crusty bread and you've got a complete, satisfying meal.

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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
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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