Vegan Zuppa Toscana

Name: Vegan Zuppa Toscana
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 onion, diced; 2 cloves garlic, diced; 6-8 potatoes, about 4 cups chopped; 1 bunch kale, about 3 cups chopped; 1 lb tofu; 1/4 tsp red pepper flakes; 1/2 tsp black pepper; 1 tsp salt; 1/2 tsp oregano; 1/2 tsp thyme; 2 tsp paprika; 1 tsp onion powder; 2 tbsp cornstarch; 1 tsp fennel seeds; 4 tbsp olive oil; 12 cups vegetable broth; 1 loaf crusty bread (baguette or cibatta)

I love this Vegan Zuppa Toscana soup recipe! It has all of the flavors I want in a hot soup on a cold day. The rich flavorful broth, seasoned with fennel and red pepper flakes will warm the body and soul while the kale, potato and crumbled tofu will fill you up. The original recipe uses mild Italian sausage and bacon. To turn this into a vegetarian and vegan Zuppa Toscana recipe, I’ve used this mild Italian tofu sausage replacement and made a few other adjustments. If you give this a try I promise you’ll love it just as much and you won’t miss all of the extra calories from the bacon and cream in the original recipe. You’ll have a rich delicious soup that’s good for you.

Vegan Zuppa Toscana

Prep Time 20 minutes

Cook Time 45 minutes

Servings 8 people (12 cups)

Ingredients

1 onion, diced
2 cloves garlic, diced
6-8 potatoes, about 4 cups chopped
1 bunch kale, about 3 cups chopped
1 lb tofu
1/4 tsp red pepper flakes
1/2 tsp black pepper
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
2 tsp paprika
1 tsp onion powder
2 tbsp cornstarch
1 tsp fennel seeds
4 tbsp olive oil
12 cups vegetable broth
1 loaf crusty bread (baguette or cibatta)

Instructions

To prepare tofu follow the instruction below. For more detailed instruction see the full mild Italian tofu sausage recipe here.
Cut tofu into quarter inch cubes. Squeeze extra water out with your hands, then add the tofu to a bowl. Add the 1/4 tsp red pepper flakes, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp thyme, 2 tsp paprika, 1tsp onion powder and 2 tbsp cornstarch to the bowl with the tofu and mix.
Preheat sauté pan on medium high heat. Add 2 tbsp of olive oil to the pan then add fennel seeds. Sauté about 2 minutes until fennel seeds are lightly golden. Add tofu and sauté until golden.
Dice the onion and 2 garlic cloves, chop the potato into 1/2 inch cubes. Prepare kale by removing the tough center ribs then chopping the leaves.
Set a large soup pot on medium heat and add 2 tbsp of olive oil. Add the onion and sauté until golden, about 5-8 minutes. Add garlic and sauté for another minute.
Add 12 cups vegetable broth and potatoes. Bring to a boil then lower heat to simmer for 25 min.
Add tofu to the soup and simmer another 5 minutes. Turn off heat and add kale.
Serve with warm crusty bread and enjoy.