Why Make This Recipe
Vegan Tuscan Soup is a delightful dish that offers comfort and flavor without any animal products. This recipe is perfect for those looking for a hearty meal that is both satisfying and healthy. Packed with nutrients from the potatoes and kale, along with the rich taste from the sausage and spices, it’s a bowl of goodness that everyone can enjoy. Plus, it’s easy to make and a crowd-pleaser, making it great for family dinners or gatherings with friends.
How to Make Vegan Tuscan Soup
Ingredients
- 1 tablespoon olive oil
- 8-16 ounces Beyond Meat Italian Sausage
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 yellow onion (diced)
- 1/2 tablespoon fennel seeds (roughly chopped)
- 1 teaspoon oregano
- 1/2 teaspoon black pepper (plus more to taste)
- Red pepper flakes (to taste)
- 3 cloves garlic (diced)
- 4 cups water
- 1 cup non-dairy milk, unsweetened (I used soy)
- 2 teaspoon Better Than Bouillon No Chicken Base
- 1 teaspoon Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large, peeled and diced into 1" cubes)
- 2 cups kale (stems removed and chopped)
Directions
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Heat the olive oil in a stock pot over medium heat. Add the sausage and break it apart with a wooden spoon. Let it brown for about 7-10 minutes, stirring frequently. Once cooked, remove the sausage from the pot with a slotted spoon and set it aside.
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Add the vegan butter to the pot and let it melt. Slowly whisk in the flour until it forms a smooth and bubbly mixture.
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Stir in the onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes. Cook until the onion softens, about 5-7 minutes. Then add the garlic and cook for another 30 seconds.
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Gradually pour in the water and non-dairy milk. Stir in the bouillon until mixed well. Add the diced potatoes to the pot, cover, and bring it to a boil. Once boiling, remove the lid and lower the heat. Let it simmer uncovered until the potatoes are fork-tender, which should take around 10 minutes.
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Add the kale and most of the cooked sausage back into the pot. Cook for an additional 5 minutes.
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Serve the soup topped with extra black pepper, red pepper flakes, and the remaining sausage pieces. It’s wonderful with some crusty bread for dunking.
How to Serve Vegan Tuscan Soup
Serve the Vegan Tuscan Soup hot in bowls. You can garnish it with more black pepper and a sprinkle of red pepper flakes if you like a bit of heat. Pair it with slices of crusty bread or a fresh salad for a complete meal.
How to Store Vegan Tuscan Soup
To store leftovers, let the soup cool down to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw if frozen, and heat on the stove until warm.
Tips to Make Vegan Tuscan Soup
- If you want a thicker soup, add a little more flour when making the roux.
- Feel free to adjust the spices based on your preferences. More red pepper flakes can enhance the heat.
- If you don’t have Beyond Meat sausage, any plant-based sausage will work fine.
Variation
You can make this soup with different vegetables like carrots or celery, or add some chickpeas for extra protein. Swap out kale for spinach or Swiss chard if you like.
FAQs
Can I make this soup in advance?
Yes, it stores well in the fridge and tastes even better the next day after the flavors have melded.
Is this soup gluten-free?
To make it gluten-free, use gluten-free flour and check that your sausage and broth bases are gluten-free.
Can I add other vegetables to this soup?
Absolutely! Feel free to include other veggies like zucchini, mushrooms, or bell peppers according to your taste.
