It’s cozy season and what better way to start off Autumn than with this delicious Zuppa Toscana! Plant based sausage sautéed with aromatics and spices for deep flavor, and simmered with vegetables and rich, creamy broth. I paired it with homemade sourdough focaccia, making it the perfect cozy dinner to settle into the weekend. Who doesn’t love comforting Italian food, that takes minimal effort and comes together in minutes?
Zuppa Toscana
- 1 tbsp olive oil
- 1 lb plant based Italian sausage
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 2 celery stalks, chopped
- 2 1/2 lbs russet potatoes, chopped into 1/4 inch thick pieces
- 8 cups water
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp fennel seeds, ground
- 1/2 tsp crushed red pepper
- Salt and pepper
- 6 cups stemmed and chopped Tuscan kale
- 1 cup full fat coconut milk
- 1/3 cup nutritional yeast
In a large pot or dutch oven over medium-high heat, pour in your oil and add Italian sausage. Cook, breaking up the sausage with a wooden spoon, until the sausage is browned and the onion is soft and translucent, 5 to 8 minutes. Add the onion, garlic, potatoes, and celery and cook, stirring occasionally until softened, about 8 minutes. Stir in the broth, water, basil, oregano, fennel, red pepper flakes and season with salt and pepper. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes. Once the potatoes are nearly done, stir in the kale, coconut milk, and nutritional yeast. Season to taste. Divide the soup among bowls and enjoy!
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