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Vegetarian Zuppa Toscana
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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.