This is my vegetarian version of zuppa toscana. I used to enjoy this soup at a popular Italian restaurant, but since I've become a vegetarian, I've missed eating it. Use almond or soy milk instead of half-and-half to make it vegan.
Ingredients
- 1 tablespoon olive oil
- 0.33 cups minced onion
- 2 cloves minced garlic
- 1 container vegetable broth , 32 fluid ounce
- 3 medium russet potatoes , thinly sliced
- 1 bunch kale , chopped
- 12 ounces vegan sausage , cut into 1/4 inch slices
- teaspoons cayenne pepper , or to taste
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 pint half-and-half
Instructions
-
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.
-
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.
-
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.
Nutrition Facts
Per serving
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