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Vegan Zuppa Toscana

A delicious, Italian-inspired soup with vegan sausage, kale, and potatoes.
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Prep Time 3 minutes
Cook Time 15 minutes
Servings: 1 people
Course: Main Course, Main Dish, Soup
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 package vegan sausage or sub chickpeas if you dont want faux meat
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes optional for a little spiciness
  • 2 medium potatoes peeled and cubed
  • 4 cups broth no-chicken bouillon preferred
  • 1 cups chopped kale
  • 1 cup cashew cream see note

Equipment

  • pressure cooker

Method
 

  1. Heat oil in a pressure cooker such as an Instant Pot using the saute function on the normal setting. Add impossible sausage and mash while sauteing for about 3 minutes. We want the sausage in rough chunks and slightly browned. Then stir in shallot and garlic; cook until softened and translucent, about 3 minutes.
  2. Stir in Italian seasoning, pepper, and red pepper flakes if using. Add potato cubes and no-chicken broth. Close and lock the lid. Select high pressure for 5 minutes. Once the timer beeps, release pressure valve.
  3. Open the pot and stir in cashew cream and kale. The kale will soften in about a minute, then divvy portions into soup bowls. Enjoy!

Notes

  1. Cashew cream is easily made in a blender by blending 1/2 cup of cashews with 1 cup of water.  If you don't have a high-powered blender, soak the cashews in warm water beforehand. If you'd rather use store-bought milk, that is totally fine too, just use almond, oat, or soy milk or ideally, heavy cream. We are going for a thicker cream here. 
  2. If you don't have a pressure cooker, make this on the stovetop in a large pot and simmer after step 2 until the potatoes are tender. Then continue to step 3. It just will take a little more time but will taste the same!