Vegetarian Zuppa Toscana

This vegetarian (or vegan) version of zuppa toscana features meatless Italian-style sausage, potatoes, kale, and seasonings. It's so easy to prepare!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 440 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 2 teaspoons cayenne pepper
• 2 teaspoons Italian seasoning
• 2 cloves minced garlic
• 1 pint half-and-half
• 1 bunch kale, chopped
• 1 (32 fluid ounce) container vegetable broth
• 3 medium russet potatoes, thinly sliced
• 0.33333334326744 cup minced onion
• 12 ounces vegan sausage, cut into 1/4 inch slices

Recipe Instructions

Step 1

Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.

Step 2

Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.

Step 3

Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.