Rating: 4 stars
2 Ratings
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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.


Recipe Summary test

20 mins
40 mins
1 hr
6 servings


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


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.

  • 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; carbohydrates 42.5g; fat 24.3g; cholesterol 34.5mg; sodium 907.6mg. Full Nutrition