Vegan Sausage Zuppa Toscana

1 lb vegan sausage (sausage crumbles, or sausage removed from casing)

2 garlic cloves minced

1 yellow onion diced

1 Tbsp olive oil

1 tsp dried oregano

2 cups vegetable stock (or one 14-oz can)

¾ lb potatoes (about 3 medium potatoes, peeled and diced into ½ inch pieces)

2 cups lite coconut milk (or 1 14-oz can, see notes for lighter option)

4 cups baby spinach (or 3 cups kale leaves, see notes)

¼ cup basil leaves (or other fresh herbs, such as parsley leaves)

½ tsp red pepper flakes or to taste

salt and pepper to taste

Prepare all the vegetables: Dice the onion, peel and dice the potatoes into ~½ inch pieces, mince the garlic, wash the spinach (or kale) and basil. (Time-saving tip: dice the potatoes while the sausage is cooking)

In a 4-5 quart soup pot, heat the olive oil over medium-high heat. Add the vegan sausage crumbles, diced onion, and minced garlic. Cook over medium-high heat for 5-7 minutes, using a spatula to crumble the sausage. The vegan sausage will release liquid - continue to cook until the liquid evaporates and the sausage browns, stirring frequently.

Stir in the dried oregano, then remove the cooked crumbled sausage mixture to a plate and set aside.

Add the vegetable broth and diced potatoes to the pot. Cook for 5-7 minutes, or until the potatoes are fork-tender.

Add the coconut milk, spinach (or kale, see notes), basil, red pepper flakes, and the cooked sausage. Season with salt and ground black pepper, if desired. Bring to a boil, make sure to wilt the spinach, then remove from heat. Serve hot.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories486

% Daily Value *
Total Fat 40g52%

Saturated Fat 17g85%
Cholesterol 82mg28%
Sodium 1304mg57%
Total Carbohydrate 9g4%

Dietary Fiber 1g4%

Total Sugars 2g
Protein 18g

Potassium 489mg11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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