Name: Vegan Sausage Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb vegan sausage (sausage crumbles, or sausage removed from casing); 2 garlic cloves, minced; 1 yellow onion, diced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 2 cups vegetable stock (or one 14-oz can); ¾ lb potatoes (about 3 medium potatoes, peeled and diced into ½ inch pieces); 2 cups lite coconut milk (or 1 14-oz can); 4 cups baby spinach (or 3 cups kale leaves); ¼ cup basil leaves (or other fresh herbs such as parsley leaves); ½ teaspoon red pepper flakes, or to taste; Salt and pepper to taste

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Introduction

This Vegan Sausage Zuppa Toscana is a comforting, hearty soup packed with flavorful vegan sausage, tender potatoes, and fresh greens. It’s a perfect plant-based twist on a classic Italian favorite that’s easy to make and deliciously satisfying.

The image shows a close-up of a white bowl filled with creamy soup that has three main layers: a light yellow broth base with specks of herbs and spices, chunks of white potatoes scattered throughout, and green spinach leaves placed on top and mixed in. There are also small brownish pieces of ground meat sitting visibly in the soup. A silver spoon rests inside the bowl on the right side, and a green basil leaf lies next to the bowl on a white marbled surface. In the blurred background, part of a second bowl with the same soup is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb vegan sausage (sausage crumbles or removed from casing)
2 garlic cloves, minced
1 yellow onion, diced
1 tablespoon olive oil
1 teaspoon dried oregano
2 cups vegetable stock (or one 14-oz can)
¾ lb potatoes (about 3 medium), peeled and diced into ½ inch pieces
2 cups lite coconut milk (or one 14-oz can; see notes for lighter option)
4 cups baby spinach (or 3 cups kale leaves)
¼ cup basil leaves (or other fresh herbs such as parsley)
½ teaspoon red pepper flakes, or to taste
Salt and pepper, to taste

Instructions

Step 1: Prepare all the vegetables by dicing the onion, peeling and dicing the potatoes into about ½ inch pieces, mincing the garlic, and washing the spinach (or kale) and basil. For efficiency, you can dice the potatoes while the sausage is cooking.
Step 2: In a 4-5 quart soup pot, heat the olive oil over medium-high heat. Add the vegan sausage crumbles, diced onion, and minced garlic. Cook for 5-7 minutes, stirring frequently to crumble the sausage. Continue cooking until the liquid released by the sausage evaporates and it browns.
Step 3: Stir in the dried oregano, then remove the cooked sausage mixture from the pot and set aside on a plate.
Step 4: Add the vegetable stock and diced potatoes to the pot. Cook for 5-7 minutes, or until the potatoes are fork-tender.
Step 5: Stir in the coconut milk, spinach (or kale), basil, red pepper flakes, and the cooked sausage. Season with salt and pepper as desired. Bring the soup to a boil, making sure the spinach wilts, then remove from heat and serve hot.

Tips & Variations

Use kale instead of spinach for a heartier texture and flavor.
For a lighter soup, substitute lite coconut milk with cashew cream or almond milk, adjusting thickness as needed.
Add extra red pepper flakes for more heat, or omit for a milder version.
Fresh herbs like parsley or thyme can be used instead of basil for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup may thicken when chilled; add a splash of vegetable stock or water when reheating to loosen it.

How to Serve

A close-up of a creamy soup in a pot, showing a thick light beige broth with visible specks of seasoning, mixed with bright dark green spinach leaves, small white potato chunks, and browned ground meat pieces. A metal ladle scoops a portion of the soup, clearly showing the layers of creamy broth, wilted spinach, tender potatoes, and browned meat bits inside it. The soft textures of the ingredients contrast with the smooth, creamy soup base. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based sausages?

Yes, any vegan sausage that crumbles well will work. Choose your favorite brand and flavor for the best results.

Is coconut milk necessary?

Coconut milk adds creaminess and richness, but you can substitute with other plant-based milks like cashew or almond milk. Just keep in mind the flavor and thickness might vary slightly.