Vegetarian Zuppa Toscana

asian european greek korean mediterranean middle eastern region soup side spicy bitter savory umami hard medium

Prep

22 min

Cook

80 min

Total

102 min

Ingredients (11)

1 tablespoon olive oil g

⅓ cup minced onion g

2 cloves minced garlic g

1 (32 fluid ounce) container vegetable broth g

3 medium russet potatoes, thinly sliced g

1 bunch kale, chopped g

12 ounces vegan sausage, cut into 1/4 inch slices g

teaspoons cayenne pepper, or to taste g

2 teaspoons Italian seasoning g

salt and pepper to taste g

1 pint half-and-half g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.

Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.

Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.