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Bowl of Vegan Tuscan Soup with fresh vegetables and herbs

Vegan Tuscan Soup

A comforting and delicious vegan soup packed with flavors and nutrients, perfect for a hearty, plant-based meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced
  • 1 package vegan sausage, sliced
  • 2 cups kale, chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk or cashew cream
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • Olive oil For sautéing

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
  2. Add sliced vegan sausage and cook until browned.
  3. Add diced potatoes, vegetable broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Stir in kale and coconut milk or cashew cream, cooking until kale is wilted.
  5. Season with salt and pepper to taste. Serve warm.

Notes

Feel free to add other vegetables like carrots or zucchini for extra flavor and nutrition. Adjust the amount of coconut milk or cashew cream based on how creamy you want your soup to be. If you want more protein, add some chickpeas or lentils to the soup. This soup tastes even better the next day and is great for meal prep or making ahead of time. To store, cool completely, transfer to an airtight container, and refrigerate for up to 4 days, or freeze for up to 3 months.