Low-SOS Vegan Zuppa Toscana (4–6 servings)

Here’s a version tailored to our Low-SOS cooking style. It captures the flavor of Olive Garden’s Zuppa Toscana without the oil, dairy, or processed vegan sausage. Traditional Zuppa Toscana uses potatoes, kale, and sausage, but the “sausage” flavor comes mostly from fennel, garlic, paprika, and red pepper. (Veggie Society)

Ingredients

  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 2 tsp fennel seeds, lightly crushed
  • 1 tsp smoked paprika
  • ½ tsp Italian seasoning
  • ¼–½ tsp red pepper flakes (optional)
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 4 medium Yukon Gold potatoes, diced
  • 1 block extra-firm tofu (the frozen-then-thawed method we’ve been using to store our tofu, but you may use FRESH tofu), squeezed dry and crumbled
  • 4 cups chopped kale
  • ½ cup raw cashews or ½ cup cooked white beans (for an oil-free creamy broth)
  • ½ cup unsweetened soy milk (optional, for extra creaminess… read THIS first)
  • 2 tbsp nutritional yeast
  • Fresh black pepper

Directions

  1. Prepare the tofu.
    • Defrost your previously frozen tofu.
    • Squeeze out as much water as possible.
    • Crumble into bite-sized pieces.
  2. Create the “sausage” flavor.
    • Water-sauté the onion until soft.
    • Add garlic, fennel, paprika, Italian seasoning, and pepper flakes.
    • Stir for about 1 minute until fragrant.
  3. Season the tofu.
    • Add the crumbled tofu.
    • Cook 5–7 minutes, stirring occasionally, until lightly browned.
    • The fennel and smoked paprika give it a convincing Italian sausage flavor. (Veggie Society)
  4. Simmer.
    • Add broth, water, and potatoes.
    • Simmer about 15 minutes until potatoes are tender.
  5. Make it creamy.
    • Blend the cashews with 1 cup of the hot broth until silky smooth.
      • (Or blend the white beans with broth for an even lower-fat option.)
    • Stir back into the soup.
  6. Finish.
    • Add kale.
    • Simmer another 5 minutes.
    • Stir in nutritional yeast and soy milk if using.
    • Season with black pepper.

Optional “Chicken-Flavored” Boost

Since we like rich savory flavors, adding 1–2 teaspoons of no-chicken bouillon (preferably a reduced-sodium version) gives a restaurant-style taste, though it does increase sodium somewhat. (ZardyPlants)

Serve with

  • Toasted whole-grain sourdough
  • Fresh cracked pepper
  • A sprinkle of nutritional yeast instead of vegan Parmesan

This soup actually tastes even better the next day, and it freezes very well. The frozen-and-thawed tofu holds its texture beautifully in leftovers.

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