Field Roast One-Pot Vegan Zuppa Toscana Soup
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!
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.