Indulge in a warm, comforting bowl of Field Roast One-Pot Vegan Zuppa Toscana, a plant-based twist on the classic Italian soup. This hearty soup features creamy broth, rich vegan sausage, tender potatoes, and vibrant kale, making it a perfect one-pot meal for cold days. Packed with tons of flavor, this easy-to-make dish is ideal for both vegans and meat eaters alike!
Why You'll Love This
- Hearty & Satisfying: A rich, creamy soup packed with plant-based sausage, white beans, and tender potatoes.
- One-Pot Wonder: Minimal cleanup while still delivering bold, comforting flavors.
- Wholesome & Nutritious: Loaded with fresh kale, vegetable broth, and nourishing seasonings.
- Dairy-Free & Vegan: Enjoy a creamy broth using plant-based milk and nutritional yeast for extra flavor.
- Perfect for Meal Prep: Store leftovers in an airtight container for an easy meal next time!
Other Soups You May Enjoy
- Vegan Minestrone A hearty vegetable and bean soup with Italian herbs.
- Vegan Amish Tomato Soup: Smooth and comforting with plant-based cream.
- Spicy Lentil Soup: A protein-packed soup with bold, warming flavors.
- Vegan Butternut Squash Soup: A silky, sweet, and savory fall favorite.
- Mushroom Soup: Earthy, rich, and filled with whole grains.
Key Ingredients
- Garlic: Infuses rich, aromatic depth into the broth.
- Mirepoix: A blend of onions, carrots, and celery for a flavorful base.
- White Beans: Cannellini beans add heartiness and protein.
- Italian Seasoning: A mix of herbs like oregano, basil, and thyme for an authentic taste.
- Tomato Paste: Adds umami richness and enhances the soup’s depth.
- Better Than Bouillon: Boosts savory depth beyond regular vegetable stock.
- Curly Kale: Fresh kale provides a nutritious and slightly bitter contrast to the creamy broth.
- Vegan Italian Sausage: Field Roast sausage offers a spicy, fennel-infused flavor.
- Russet Potatoes: Tender potatoes add comforting texture and body.
- Plant Milk: Almond, soy, or oat milk helps achieve a creamy broth.
- Vegan Cheese: Nutritional yeast or plant-based parmesan enhances umami notes.
Steps to Make Field Roast Vegan Zuppa Toscana
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add garlic, onions, carrots, and celery, cooking until fragrant.
- Brown the Sausage: Add sliced Field Roast vegan sausage, cooking until browned for added texture.
- Simmer the Soup: Stir in vegetable broth, white beans, tomato paste, and seasonings. Add russet potatoes and cook until tender.
- Add Creaminess & Greens: Lower to medium heat, mix in plant milk, nutritional yeast, and fresh kale. Simmer until kale is wilted.
- Serve & Enjoy: Ladle into bowls, top with vegan parmesan, black pepper, and a pinch of red pepper flakes. Serve with crusty bread.
Top Tip
For an extra depth of flavor, lightly mash some of the potatoes before serving to thicken the broth naturally. This creates a creamy texture without the need for extra thickeners.
Hint
If you prefer a richer, creamier soup, try blending a small portion of the soup and stirring it back in before serving.
Variations
- Make it Spicier: Add extra red pepper flakes or cayenne for a kick.
- Use Different Greens: Swap kale for spinach or Swiss chard.
- Gluten-Free Option: Use gluten-free vegan sausage and check broth ingredients.
- Extra Protein: Add cooked lentils or chickpeas along with the beans.
- Coconut Cream Twist: Replace plant milk with canned coconut milk for ultra-creamy texture.
Substitutions
- Field Roast Sausage: Use Beyond Meat or homemade veggie sausage.
- Russet Potatoes: Yukon Gold potatoes work well for a creamier texture.
- Better Than Bouillon: Use homemade vegetable stock instead.
- Vegan Cheese: Try nutritional yeast or a sprinkle of homemade cashew parmesan.
- Plant Milk: Use oat, almond, or soy milk based on preference.
FAQ
Q: Can I make this in an Instant Pot?
A: Yes! Sauté the aromatics and sausage on "Sauté" mode, then add the rest of the ingredients (except plant milk and kale). Cook on high pressure for 10-15 minutes, quick release, then stir in plant milk and kale.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days. Reheat on low heat, adding a small amount of plant milk if needed.
Q: Can I freeze this soup?
A: Yes, but add the plant milk and kale after thawing and reheating to maintain the best texture.
Q: What’s the best way to thicken the broth?
A: Mash some of the potatoes or blend a small amount of the soup for a creamier consistency.
Q: What pairs well with this soup?
A: Serve with crusty bread, a side salad, or roasted vegetables for a complete meal.
Field Roast One-Pot Vegan Zuppa Toscana Soup
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 Field Roast vegan sausages sliced
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, drained and rinsed
- 2 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds optional, for extra flavor
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 pinch red pepper flakes optional, for spice
- 3 russet potatoes peeled and diced
- 1 cup plant milk almond, oat, or soy
- 2 tablespoon nutritional yeast
- 2 cups fresh curly kale chopped
- Salt to taste
- Vegan parmesan cheese for topping
- Crusty bread for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add garlic, onions, carrots, and celery, cooking until fragrant.
- Brown the Sausage: Add sliced Field Roast vegan sausage, cooking until browned for added texture.
- Simmer the Soup: Stir in vegetable broth, white beans, tomato paste, and seasonings. Add russet potatoes and cook until tender.
- Add Creaminess & Greens: Lower to medium heat, mix in plant milk, nutritional yeast, and fresh kale. Simmer until kale is wilted.
- Serve & Enjoy: Ladle into bowls, top with vegan parmesan, black pepper, and a pinch of red pepper flakes. Serve with crusty bread.
