Zippy Zupa Toscana

This Zippy Zupa Toscana is a vegan spin on the traditional Tuscan soup, bringing bold flavors and hearty ingredients together in one comforting bowl. With spicy vegan sausage, tender potatoes, and wilted spinach, it’s a satisfying, one-pot meal that’s perfect for any weeknight. The combination of Italian seasoning, a hint of lemon, and a touch of heat from crushed red pepper makes this soup an exciting twist on a classic favorite.

Whether you’re vegan or just love a good soup, this recipe is sure to become a hit in your household!

Why You’ll Love Zippy Zupa Toscana

  • Hearty and Comforting: Loaded with tender potatoes, flavorful vegan sausage, and fresh spinach, this soup is filling without being too heavy.
  • Quick and Easy: Ready in just 20 minutes, it’s perfect for a weeknight dinner or a cozy weekend lunch.
  • Vegan-Friendly: Using vegan sausage and vegetable broth makes this soup completely plant-based while still delivering on flavor.
  • Customizable: Adjust the spice level by adding crushed red pepper or change up the greens with kale or chard.
  • Perfect for Leftovers: It makes six servings, so you can enjoy it the next day or freeze it for later.

What You Need To Make Zippy Zupa Toscana

Here’s what you’ll need to make this flavorful Zupa Toscana. The exact ingredient amounts can be found in the recipe card below.

  • Olive oil
  • White onion
  • Vegan Italian sausage links
  • Garlic
  • Russet potatoes
  • Vegetable broth
  • Sea salt
  • Black pepper
  • Italian seasoning
  • Cornstarch or arrowroot
  • Lemon juice
  • Baby spinach
  • Crushed red pepper (optional)

How To Make Zippy Zupa Toscana

  1. Sauté the onion and sausage: Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the diced onion and sliced vegan sausage and sauté for 4-6 minutes until the onions soften and the sausage begins to brown. Stir in the minced garlic and cook for another minute until fragrant.
  2. Cook the potatoes: Add the sliced potatoes and 6 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 8-10 minutes, or until the potatoes are fork-tender.
  3. Thicken the soup: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the mixture into the soup while stirring. Bring the soup back to a simmer to thicken.
  4. Finish the soup: Stir in the lemon juice, spinach, salt, pepper, and Italian seasoning. Let the soup simmer for 4-6 minutes until the spinach is wilted and the soup has thickened slightly. Adjust the seasoning with more salt and pepper, if desired.
  5. Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of crushed red pepper for extra heat.

Commonly Asked Questions

Can I use a different type of green instead of spinach?

Yes, kale or Swiss chard are great alternatives and will hold up well in the soup.

Is there a substitute for vegan sausage?

If you’re not a fan of vegan sausage, you can use crumbled tofu, tempeh, or even chickpeas for added protein.

How can I make this soup spicier?

To kick up the heat, add more crushed red pepper flakes or use a spicier vegan sausage variety.

Can I make this soup ahead of time?

Yes, this soup reheats beautifully! Store it in an airtight container in the fridge for up to 4 days, or freeze it for longer storage.

Zippy Zupa Toscana

This Zippy Zupa Toscana is a vegan spin on the traditional Tuscan soup, bringing bold flavors and hearty ingredients together in one comforting bowl.

Ingredients
  

  • 2 tablespoons 20 ml olive oil, plus more for garnish
  • 1 large white onion diced
  • 4 vegan italian sausage links sliced thin
  • 2 cloves garlic minced
  • 2 large russet potatoes sliced in half lengthwise and sliced into ¼ inch slices
  • 6 cups 1316 ml vegetable broth, divided
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 2 tablespoons 16 g cornstarch or arrowroot
  • ¼ cup 53 g water
  • Juice of ½ lemon
  • 3 cups 77 g baby spinach
  • Crushed red pepper optional

Instructions
 

  • Heat the oil in a large stock pot over medium heat, add the onion and sausage and saute 4-6 minutes until onions have softened and sausage has browned slightly. Add the garlic and saute one additional minute until fragrant.
  • Add the potatoes and 6 cups of the vegetable broth, bring to a boil. Cover and reduce to a simmer, cook 8-10 minutes until potatoes are fork tender. Add the salt, pepper and Italian seasoning and mix until well combined.
  • In a bowl whisk together the cornstarch and water until well combined and lumps have been worked out.
  • Add the cornstarch and water mixture to the soup and bring the soup back to a simmer. Add the lemon juice and spinach and continue to simmer for 4-6 minutes until the soup has thickened slightly and spinach has wilted completely. Add more salt or pepper to taste, if desired.
  • Serve hot garnished with a drizzle of oil and a sprinkle of crushed red pepper, if desired.
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