Vegetarian Zuppa Toscana Soup

Name: Vegetarian Zuppa Toscana Soup
Cuisine: European, Italian, Mediterranean
Ingredients: A good drizzle of Olive Oil; 1 – 2 cups of Vegetarian Sausage (I used Lightlife’s Gimme Lean Plant-Based Ground Sausage); 1 medium Yellow Onion (diced); 2 – 3 cloves of Garlic (minced); 1 tablespoon of Dried Italian or Tuscan Herbs; 2 tablespoons of Sun-Dried Tomatoes (in olive oil – roughly chopped); 1 pinch of Red Chili Flakes; 1/4 cup of White Cooking Wine (If you prefer, you can substitute vegetable broth for this); 4 cups of Low Sodium Vegetable Broth; 2 cups of Water; 2 medium size Potatoes of your choice (about 2 1/2 cups diced); 1 tablespoon of Salt (or to your taste); 1/4 teaspoon Ground Black Pepper (or to your taste); 3 – 4 cups of Kale (cleaned/removed from stem and roughly chopped); 1 cup of Half and Half Milk; Grated Parmesan Cheese; 2-3 cloves of garlic

1 step

Updated at: Thu, 17 Aug 2023 12:04:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1258.3 kcal (63%)

Total Fat50.2 g (72%)

Carbs146.4 g (56%)

Sugars38.3 g (43%)

Protein67.7 g (135%)

Sodium8956.7 mg (448%)

Fiber17.9 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

olive oil

1 cupsVegetarian Sausage

I used ’s Gimme Lean Plant-Based Ground Sausage

1yellow onion

medium, diced

2 clovesGarlic

minced

1 tablespoonDried Italian Herbs

or Tuscan

2 tablespoonsSun-Dried Tomatoes

in olive oil, roughly chopped

1 pinchRed Chili Flakes

¼ cupWhite Cooking Wine

If you prefer, you can substitute vegetable broth for this

4 cupsLow Sodium Vegetable Broth

2 cupswater

¼ teaspoonGround Black Pepper

or to your taste

3 cupsKale

cleaned/removed from stem and roughly chopped

1 cupHalf and Half Milk

grated parmesan cheese

2 clovesgarlic

Instructions

Step 1

In a large pot, on a low to medium heat, drizzle olive oil. Add in onions and vegetarian sausage and saute for about 10 -15 or until the sausage is golden brown. Add in garlic, dried herbs, sun-dried tomatoes, and red chili flakes and saute for a few more minutes. Pour in white cooking wine to de-glaze your pot, stirring the for a few more minutes. Then pour in vegetable broth and water, and place potatoes, salt and pepper in as well. Cover pot and simmer soup for 30 – 40 minutes or until potatoes are nice and soft to the fork. Remove lid and pour in half and half milk and place kale in pot and stir. Simmer for just a few more minutes. Your soup is done once your kale has wilted. Serve and enjoy.

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