Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.

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  • Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.

  • Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.

Cook's Notes:

You can substitute almond or soy milk for half-and-half to make this recipe vegan.

You can 2 tablespoons dehydrated onion for the fresh onion.

Nutrition Facts

440 calories; protein 18.9g 38% DV; carbohydrates 42.5g 14% DV; fat 24.3g 37% DV; cholesterol 34.5mg 12% DV; sodium 907.6mg 36% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2019
Great recipe but for me the 32 ounces (4 cups) was not close to enough for the ingredients. I would recommend keeping everything the same but doubling the broth to 64 ounces (8 cups). Read More

Most helpful critical review

Rating: 3 stars
01/21/2020
Soup was good however 2 teaspoons is far too much cayenne pepper. I am normally one for spicy foods and it was hard for me to get through a bowl and I will likely toss the rest. I would start with 1/2 a teaspoon and go up from there according to your preference. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/21/2020
Soup was good however 2 teaspoons is far too much cayenne pepper. I am normally one for spicy foods and it was hard for me to get through a bowl and I will likely toss the rest. I would start with 1/2 a teaspoon and go up from there according to your preference. Read More
(1)
Rating: 5 stars
10/29/2019
Great recipe but for me the 32 ounces (4 cups) was not close to enough for the ingredients. I would recommend keeping everything the same but doubling the broth to 64 ounces (8 cups). Read More
Rating: 5 stars
10/14/2020
I found it better than Olive Garden! Read More
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