Vegan Zuppa Toscana Recipe

Name: Vegan Zuppa Toscana Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 links Beyond Meat Italian Sausage (sliced (or 24 oz mushrooms)); 2 lb golden potatoes (sliced into 1/4 inch slices); 1 yellow onion (diced); 6 cloves garlic (minced); 7 cups vegetable stock; 1/3 cup dry white wine (or more stock); 1 tsp olive oil (optional); 5 sprigs thyme; 1 leaf bay; 1 tsp red chili flakes (or to taste); 1 tsp smoked paprika; 2 tbsp nutritional yeast; 4 cups Lacinato kale (chopped (sub with spinach or broccoli)); 1 tsp fennel seeds ((OPTIONAL but so good)); sea salt to taste; 1 cup raw cashews; 1 cup filtered water; 1/2 tbsp tapioca (OPTIONAL)

Instructions

Prep:10minCook:20min

Easy vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, loaded with good for you Lacinato kale and comforting potatoes. One of the best homemade soups you’ll ever make with a WFPB fat free version option included.

Updated at: Fri, 20 Feb 2026 02:54:00 GMT