Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)
Zuppa Toscana
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 38%
CARBS 55G56% OF CAL
7G FIBER42G OTHER6G TOTAL SUGAR
FAT 12G27% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hearty Italian soup with tender potatoes, kale, and sausage; this vegan version uses plant-based alternatives to capture the Olive Garden original's essence.
mainitaliansouppork🍲 stockpotdairy free
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 12 ounces vegan sausage, crumbled (340g)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth (960mL)
- 4 medium Yukon Gold potatoes (diced into bite-sized pieces)
- 2 cups plant based milk ((480mL) unsweetened, plain )
- 1 tablespoon nutritional yeast
- 1 small bunch kale (stems removed, leaves chopped)
- Kosher salt and black pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 38%
CARBS 55G56% OF CAL
7G FIBER42G OTHER6G TOTAL SUGAR
FAT 12G27% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1173mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1591mg
- Calcium
- 157mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.