Diet Foodie Heart-healthy Plant Based Plant based diet Recipes Vegetarian

    Vegetarian Zuppa Toscana

    January 10, 2020

    Zuppa Toscana is a hearty, creamy soup made with sausage bacon, kale, and potatoes cooked in a broth made from heavy cream. I’ve heard it is a favorite at The Olive Garden Restaurant, although I have never tried it there.  After reading the recipe online I just had to try to make a Vegetarian version because it sounded SO good!

    The first batch I made I used too much basil and and it tasted, well, too basil-y:) So I cut back on the second batch and it was perfect. You get the taste and texture of sausage by using the Beyond Sausage, the creaminess that comes from the Nutritional Yeast and Coconut Milk, and the addition of basil adds a uniquely fresh taste.

    One thing you should know about my recipes is if there are ingredients that you don’t like feel free to replace them. That applies to most vegetables. If you like more garlic, add more garlic! I like heartier soups but if you do not, just add more broth. Most of my recipes contain no oil or added salt, and I only use Zoup Brand Veggie Broth so I base my taste testing and recipes on that.

    I decided to add the basil as an extra punch to this soup and it really does the trick. I like to use the Basil Paste that comes in a tube when fresh is not available – it actually has a milder taste and you don’t run the risk of bitter leaves ruining your recipe. Use it VERY sparingly and add more if you desire.

    Let’s get cooking!

    Vegetarian Zuppa Toscana

    Ingredients:

    1 package/4 links of Beyond Sausage Original (NOT the Italian)

    1 yellow onion, diced

    1/4 tsp garlic powder

    2 ribs celery, diced

    2 Yukon Gold or Russet potatoes, peeled and diced into squares

    3-4 cups Veggie Broth

    1/4 tsp of Basil Paste. Use sparingly at first, you can add more later

    Juice of 2 lemons

    A very generous pinch of red pepper flakes and I always add more when serving

    1 cup of Tuscan or Curly kale, roughly chopped

    4 Tbsps. Nutritional Yeast

    1 1/2 – 2 cans full fat coconut milk

    Instructions:

    In a large nonstick soup pot add a few tablespoons of veggie broth and cook the Beyond Sausage, breaking it up into small pieces. Cook on medium heat until the sausage begins to stick to the bottom of the pot (don’t let it burn – watch closely). If it gets too dry add a splash more broth. This browning in the pan will add depth of flavor to your soup.

    Add onion, garlic powder, celery and potatoes and scrape up any brown bits sticking to the pot.  Add in the rest of the broth, basil, lemon juice and red pepper flakes. Cover and cook on low to medium heat until potatoes are soft, about 20 minutes.

    Add kale and coconut milk. Cook for 10-15 minutes on low. Add Nutritional Yeast and stir until dissolved. Serve piping hot with your favorite crusty bread.

    Enjoy!

    Vegetarian Zuppa Toscana
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients:
    • 1 package/4 links of Beyond Sausage Original NOT the Italian
    • 1 yellow onion diced
    • 1/4 tsp garlic powder
    • 2 ribs celery diced
    • 2 Yukon Gold or Russet potatoes peeled and diced into squares
    • 3 cups Veggie Broth
    • 1/2 tsp of Basil Paste optional
    • Juice of 2 lemons
    • A very generous pinch of red pepper flakes and I always add more when serving
    • 1 cup of Tuscan or Curly kale roughly chopped
    • 4 Tbsps. Nutritional Yeast
    • 1 1/2 to 2 cans full fat coconut milk
    Instructions
    Instructions:
    1. In a large nonstick soup pot add a few tablespoons of veggie broth and begin to cook the Beyond Sausage, breaking it up into small pieces. Cook on medium heat until the sausage begins to stick to the bottom of the pot (don’t let it burn – watch closely). If it gets too dry add a splash more broth. This browning of the pan will add tons to the depth of flavor in your veggie soups!
    2. Add onion, garlic powder, celery and potatoes and scrape up any brown bits sticking to the pot. Add in the rest of the broth, basil, lemon juice and red pepper flakes. Cover and cook on low to medium heat until potatoes are soft, about 20 minutes.

    3. Add kale and coconut milk. Cook for 10-15 minutes on low. Add Nutritional Yeast and stir until dissolved.