Vegetarian Zuppa Toscana
Vegetarian Zuppa Toscana is the most comforting soup you will ever taste. The Traditional Zuppa Toscana has sausage in it, but believe me when I say that this one is so good, you will not even notice the sausage is missing.
This soup is rich and thick and best served with some fresh breadsticks, or freshly baked bread. It is super easy to make, and it is all done in a single pot.
Zuppa Toscana is everything you could want in a soup. Creamy, flavorful broth filled with potatoes, mushrooms, and kale. What else can you ask for?
What Is Zuppa Toscana?
The term Zuppa Toscana means “Tuscan soup,” as it is a soup which originated in Tuscany, Italy. Classic recipes usually contain cannelloni beans, zucchini, sausage, kale, and potatoes.
This vegetarian option is meat-free, of course, but it does not lack in flavor. To add some protein, I went with brown mushrooms that not only add protein, but also an amazing flavor.
Since the soup is packed with lots of complex carbs, greens, and protein, it is actually a very hearty meal that will also make your tummy happy and filled.
Can I Use Vegetarian Sausage?
Vegetarian sausage is a great option if you want to try it instead of brown mushrooms. There are many options and brands available, but when it comes to vegetarian sausages, I love the ones that are:
- High in protein
- Without artificial colors and additives
- Packed with flavorful spices
Some of these sausages are made with mushrooms, some with a mix of protein powder and textured soya, but whichever you choose, just make sure they are seasoned and cooked properly.
What Else Can I Add?
This soup is practically perfect, but if you want to make some adjustments, here is what you can do:
- Instead of mushrooms, choose sausages or go with some other type of mushrooms.
- Instead of the kale, you can use spinach. Because spinach is more tender than kale, add it into the soup in the few last minutes of cooking.
- I also made this soup with leeks. I used leeks instead of regular onions (1 leek, white and light green part only) and just sauteed the leeks as you would onions.
- If you love beans, you can add some into the soup. White beans are perfect, but you will not go wrong with any type of beans.
Making Zuppa Toscana From Scratch
With super flavorful ingredients like mushrooms, kale, and vegetable stock, it is almost impossible to mess up this easy Zuppa Toscana recipe.
You just cannot go wrong when you combine these ingredients and here is what you need to make it:
- Cook the onions (or leeks) with mushrooms until soft. Add garlic after a few minutes. Add potatoes and cook just a few minutes.
- Add spices and stir to coat the potatoes well.
- Stir in the vegetable stock. For the stock, you can make homemade or go with the store bought version.
- Once the pot is deglazed, add the rest of the stock and simmer the soup until the potatoes are almost tender.
- Add the stemmed kale, and cook until it is tender.
- As a final touch, you will add heavy cream to thicken the soup even more and give it a touch of creaminess.
You can sprinkle some of the freshly grated parmesan cheese on the soup just before serving.
Vegetarian Zuppa Toscana
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz brown button mushrooms, quartered
- 0.75 lb potatoes, peeled, cut into ½-inch chunks
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt, to taste
- ¼ tsp black pepper
- ½ cup heavy cream
- 3 cups kale, stems removed, sliced
Instructions
1. Heat olive oil in a sauce pot.
2. Add onions, mushrooms, and cook stirring for 5 minutes.
3. Add garlic and cook for 1 minute. Add potatoes and cook for few minutes.
4. Add spices and thyme and give the potatoes a good stir.
5. Pour some of the stock to deglaze the pot. Then add rest of the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Add kale and cook until the kale is tender, for about 3-4 minutes.
7. Stir in heavy cream and adjust the seasonings.
8. Serve soup warm.
Vegetarian Zuppa Toscana
This completely meat-free Zuppa Toscana is creamy, savory, and packed with flavor!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz brown button mushrooms, quartered
- 0.75 lb potatoes, peeled, cut into ½-inch chunks
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt, to taste
- ¼ tsp black pepper
- ½ cup heavy cream
- 3 cups kale, stems removed, sliced
Notes
Heat olive oil in a sauce pot.
Add onions, mushrooms, and cook stirring for 5 minutes.
Add garlic and cook for 1 minute. Add potatoes and cook for few minutes.
Add spices and thyme and give the potatoes a good stir.
Pour some of the stock to deglaze the pot. Then add rest of the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
Add kale and cook until the kale is tender, for about 3-4 minutes.
Stir in heavy cream and adjust the seasonings.
Serve soup warm.
