top of page

Copycat Zuppa Toscana

Prep Time:

10 minutes

Cook Time:

30 minutes





About the Recipe


  • 1 onion, diced

  • 14 oz beyond sausage

  • 2 Tbs butter, non dairy

  • 2 Tbs flour

  • 1  1/2 tsp fennel seed

  • 1 tsp oregano

  • 1/4 tsp red pepper flakes

  • 3 garlic cloves, minced

  • 4 cup water

  • 1 cup plant milk of choice, Unsweetened

  • 1 Tbs better than bouillon

  • 3 potatoes, peeled and diced

  • 3 cup kale, chopped


  1. Add the sausage to a dutch oven and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside.

  2. Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.

  3. Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds.

  4. Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes).

  5. Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes.

bottom of page