A creamy and hearty vegan Zuppa Toscana featuring tender potatoes, savory plant-based sausage, and fresh kale in a rich, comforting broth.

1 tablespoon olive oil

8 to 16 ounces vegan Italian sausage

2 tablespoons vegan butter

2 tablespoons flour

1 yellow onion, diced

1/2 tablespoon fennel seeds, roughly chopped

1 teaspoon oregano

1/2 teaspoon black pepper, plus more to taste

Red pepper flakes, to taste

3 cloves garlic, diced

4 cups water

1 cup unsweetened non-dairy milk

2 teaspoons no-chicken bouillon base

1 teaspoon no-beef bouillon base

5 small russet potatoes or 2 large, peeled and diced into 1-inch cubes

2 cups kale, stems removed and chopped

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Heat olive oil in a stock pot over medium heat. Add vegan sausage, breaking it apart, and cook for 7 to 10 minutes until browned. Remove with a slotted spoon and set aside.
Add vegan butter to the same pot and let it melt. Whisk in the flour until smooth and bubbly.
Stir in diced onion, fennel seeds, oregano, black pepper, and red pepper flakes. Cook for 5 to 7 minutes until onion softens, then add garlic and cook for 30 seconds.
Slowly pour in water and non-dairy milk. Add bouillon bases and stir until combined. Add diced potatoes, cover, and bring to a boil.
Once boiling, remove lid, reduce heat, and simmer uncovered for about 10 minutes until potatoes are fork-tender.
Add chopped kale and most of the cooked sausage back into the pot. Cook for another 5 minutes until kale is tender.
Serve hot, topped with extra black pepper, red pepper flakes, and reserved sausage pieces.

Swap kale with spinach for a softer texture.

Add coconut milk or extra non-dairy cream for a richer broth.

Increase red pepper flakes or use spicy vegan sausage for more heat.

Add mushrooms for extra depth and texture.

Store leftovers in the refrigerator for up to 4 days.

Reheat gently on the stove, adding water or non-dairy milk if needed.

Can be frozen, though potatoes may change texture slightly.

Use cornstarch or gluten-free flour to make it gluten-free.