Vegetarian Zuppa Toscana

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 440 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 2 teaspoons cayenne pepper
• 2 teaspoons Italian seasoning
• ⅓ cup minced onion
• 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
• 12 ounces vegetarian Italian-style sausage, sliced

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.

Step 2

Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.

Step 3

Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.