VEGETARIAN ZUPPA TOSCANA

Vegetarian Zuppa Toscana image

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

Provided by AleeKat5

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
⅓ cup minced onion
2 cloves minced garlic
3 medium russet potatoes, thinly sliced
1 (32 fluid ounce) container vegetable broth
1 bunch kale, chopped
12 ounces vegetarian Italian-style sausage, sliced
2 teaspoons cayenne pepper
2 teaspoons Italian seasoning
salt and pepper to taste
1 pint half-and-half

Steps:

Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 42.5 g, Cholesterol 34.5 mg, Fat 24.3 g, Fiber 6.8 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 907.6 mg, Sugar 4.2 g