Slow Cooker *Mostly* Vegan Zuppa Toscana

Posted: July 12, 2012

I really have to laugh at myself for this one.  I was so excited about my new plan: to cook more vegetarian meals to help Dear Hubby get more vegetables and less animal fats/proteins per the doctor's orders!  I went to the market and bought a bunch of weird new foods (ha!) - cheese that's not really cheese, meat that's not really meat, and a whole host of new veggies and fruit to stock my fridge.  I thought long and hard about what my first vegetarian meal would be that I would present to Dear Hubby, ceremoniously.  And it all went really well.  The meal was delicious.  And I plastered all over the interwebs (FB, Twitter) that I had made an amazing vegan meal...until I realized that one of the main ingredients I used was chicken broth!

Note, vegetarians (and especially vegans) DON'T use chicken broth!

So I'm calling my soup "mostly" vegan :)  For those of you who are strictly following a vegan or vegetarian diet, just make sure you use a vegetable broth or vegetarian "chickin" broth as a substitute!  I promise, I'll get the hang of this sooner than later.

This soup was inspired by Dear Hubby's favorite at Olive Garden, which is loaded with REAL Italian sausage, bacon, and cream.  But this was a wonderful, much healthier, but still super flavorful substitute.  For those not following a vegan diet, you can add 1 Tbsp of half and half or cream directly into your individual bowl for a bit of pizazz.  Dear Hubby said he loved it and would definitely eat this again and again!  And each bowl/serving has a full CUP of kale in it!

This soup was entirely too photogenic.

I couldn't stop taking pretty pictures of it!

I topped mine with special non-dairy Daiya shredded cheese and diced tomatoes from our garden. 

I was surprised at how good it tasted and how it actually melted into the soup!

As for the Italian "Sausages", they were entirely grain and veggie based.  These had no soy in them.  Ingredients of the AWESOME Field Roast Italian "sausages": Vital Wheat Gluten, Filtered Water, Safflower Oil, Red Wine, Eggplant, Onions, Yeast, Garlic, Barley malt, Dried Bell Pepper, Fennel seed, Granulated Garlic, Spices, and Sea Salt.  HIGHLY recommended!!

Questions:

  • Have you ever bought "fake" sausage before?
  • How often do you use a slow cooker?

{*Mostly* Vegan Zuppa Toscana}

Description

A hearty Italian soup made with kale, potatoes, Italian sausage, and onions, inspired by Olive Garden's Zuppa Toscana.

Ingredients

4  
Italian "sausages" (I used vegan Field Roast)
2 cloves
Garlic (minced)
1⁄8  
Onion (diced)
4 cups
Kale (chopped)
2  
Large Russet Potatoes (cubed)
32 ounces
Chicken broth (vegetarian, if desired)
2 cups
Water
1⁄2 cup
White Wine
1⁄2 cup
Daiya cheese (optional)
1⁄2 cup
Tomatoes (diced, optional)

Instructions

  1. Slice Italian "sausages" into 1mm round circles.
  2. Saute diced onions, garlic, and sausages in a pan until cooked and browned.
  3. Remove from heat and pour into a large crock pot.
  4. Saute the diced kale for 2 - 3 minutes, just enough to soften and lightly brown.
  5. Add kale to crock pot and remaining ingredients (except for 1 cup water).
  6. Cook on high for 4 - 6 hours. 
  7. Add remaining 1 cup of water after about 4 hours.
  8. Serve with Daiya cheese and diced tomatoes, optional.

Yields 4 Servings

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Comments

Submitted by Lindsay @ The Lean Green Bean - July 12, 2012 - 8:42am

love my crockpot!!!! so easy

Submitted by kelly - July 12, 2012 - 4:36pm

I'm probably the only person in America who has ever BURNED something in their crockpot. Like completely black, charred, unrecognizeable food. So, I'm slowly redeeming myself :) I am determined to love/use it more now that I'll be home in the afternoons and can monitor it more closely!

Submitted by JoAnna - July 12, 2012 - 8:56am

I wish I had your skills in the kitchen. I'll be the first to admit I am not so great at cooking, but practice can make perfect! Do you find that it's more expensive to eat as healthy as you do (although most definitely a worthy investment!)? Have you had to cut back on other things to extend the food budget?

Submitted by JoAnna - July 12, 2012 - 9:04am

How many cups are a serving? :) I think I'll make this tomorrow night! How awesome will this recipe be in the Fall!

Submitted by kelly - July 12, 2012 - 9:06am

I didn't really measure by "cups"... I'd guess maybe 2.5 per serving. It was enough for 4 big bowls full, so 4 meals.

Submitted by JoAnna - July 12, 2012 - 9:10am

Oh even better! This looks sooo good. Can't wait to try it!

Submitted by Amy G - July 12, 2012 - 9:06am

I have bought "Gimme Lean" sausage...I think all soy-products taste the same. I am a fan of Seitan though :)
I have not used a slow cooker before.

Submitted by kelly - July 12, 2012 - 9:11am

These had no soy in them. Ingredients of the AWESOME Field Roast Italian "sausages": Vital Wheat Gluten, Filtered Water, Safflower Oil, Red Wine, Eggplant, Onions, Yeast, Garlic, Barley malt, Dried Bell Pepper, Fennel seed, Granulated Garlic, Spices, and Sea Salt. HIGHLY recommended!!

Submitted by Wendy - July 12, 2012 - 6:10pm

Hi K, Did you buy these at regular grocery store or health (Sunflower/Sprouts) food store? They sound Yummy

Submitted by Amy G - July 12, 2012 - 11:32pm

Where can you get this non-soy meat substitute? Sounds delish Kelly!

Submitted by kelly - July 12, 2012 - 11:36pm

I got the Field Roast "sausages" at Sunflower Market.

Submitted by Wendy - July 13, 2012 - 4:18pm

In the crock pot as I write this, question, did you tell your hubby the sausage was vegan? I am making a half batch cause hubby won't eat anything new

Submitted by kelly - July 13, 2012 - 4:22pm

Since the "bad" diagnosis at the doctor, he's been much more willing to try LOTS of new things :) So, yes, I told him. It was a very good substitute though. Did you find the same Field Roast sausages?

Submitted by kelly - July 14, 2012 - 4:52am

What did you and your hubby think of the soup? What substitutions did you make?

Submitted by Wendy - July 17, 2012 - 2:09pm

Well the soup was delicious, I made a half batch, Hubby is not brave enough to try vegetarian products, so I use my baby 1 1/2 Qt crock pot, I have no problem trying new things, the sausage have a really nice flavor, thinking of using them in Spaghetti sauce next, also bought the Chipotle versions not sure what I will do with them yet.

Submitted by Corrie Anne - July 12, 2012 - 10:04am

That is some beautiful soup. You crack me up. Love that you used chicken broth. I'd totally do it too, but it worked!! :)

Submitted by Lyndsay - July 12, 2012 - 10:36am

Hi Kelly - where did you buy the cheese? I've been on the lookout for a "fake" cheese without soy. I shop at Sprouts and Whole Foods so any chance I might find it there? Thanks!

Submitted by kelly - July 12, 2012 - 4:27pm

It's very similar to Sprouts. I'm sure Sprouts AND Whole Foods would have the Daiya brand. It's one of the most popular! You might just have to ask a store employee where to find it.

Submitted by Wendy - July 13, 2012 - 1:17am

I'm guessing you don't get their sale emails, Sprouts bought out Sunflower, look at the shelves, they are adding Sprouts labeled items, last week I noticed all sorts of new egg choices from Sprouts as well as other items.

Submitted by Becky@MunchingVeggies - July 12, 2012 - 11:06am

Finally, it's posted! Yay. It's always a no brainer when the ingredients are most of my favorite things.

Submitted by kelly - July 12, 2012 - 4:34pm

So if you make this, please let me know what you think :)

Submitted by Jaren@Kiwi Fit Blog - July 12, 2012 - 12:03pm

This looks so good! During the winter I live on soup so I can't wait to try this!!

Submitted by kelly - July 12, 2012 - 4:34pm

I had this soup as leftovers for lunch today with another fresh tomato from our garden... and it was JUST as good the second time!! YUM. YUM. YUMMMMMMM!

Submitted by Kari@Loaves and Dishes - July 12, 2012 - 12:46pm

This soup looks great! I totally think I could fool my meat eating, no soy eating husband into eating this. I'll tell him after he's devoured it!

Submitted by kelly - July 12, 2012 - 4:31pm

That's how I was with the vegetarian tacos I made (Recipe tomorrow). I prepped/cooked it all before Dear Hubby got home, and didn't tell him what was in it. He said it was good, ate it all, and that was proof enough for me that it didn't really MATTER what was in it :)

Submitted by Shirley - July 12, 2012 - 1:16pm

I am happy you are finding no soy vegan products. I will put thus on my menu for next Sunday just altering ever so slightly for our diet. Thanks-I love to cook but I am not into making up my own recipes much-much appreciated!

Submitted by kelly - July 12, 2012 - 4:31pm

You'll have to let me know what your family thinks of the soup :)

Submitted by Heather @ Better With Veggies - July 12, 2012 - 5:45pm

I remember eating French Onion soup when I was doing mostly vegetarian last year and didn't realize it was made with beef broth - it's a process to learn these things! I always recommend vegetable stock over broth, it has a richer flavor to me. :)

Submitted by Brittany - July 12, 2012 - 10:03pm

I love my crockpot! I also used to make my own seitan, because field roast and tofurky are so expensive. I still need to e-mail you those recipes. I haven't forgotten.... my life is just insane right now. I promise I will do it this weekend, and you won't be disappointed. ;)

Submitted by Laura @ Sprint 2 the Table - July 12, 2012 - 10:19pm

Daiya on soup.... love it! I've never used it like that.

I have had vegan sausages. they are ok, but I prefer to make my own seitan sausages because the sodium in the store bought is so high.

Submitted by Katy M. - July 18, 2012 - 2:54pm

This looks really awesome. I will definitely bookmark/pin this recipe and try it later :-)!

Submitted by Lena @Fit on the Rocks - July 19, 2012 - 11:01am

I just threw this in the crock pot last night, and it turned out fabulous! Thanks for the recipe!

Submitted by Lidia - July 31, 2012 - 7:19pm

Hi! Just a quick question, when did you add the potatoes to the soup. I love the olive garden version of zuppa toscana. Thanks!

Submitted by kelly - August 2, 2012 - 11:17pm

I added them at the very beginning so they could cook and get soft.

Submitted by Debbie - November 30, 2012 - 12:11pm

Kelly, I am a big fan of pressure cooking. Do you think it would work? How long under pressure?

Submitted by kelly - November 30, 2012 - 3:07pm

Sorry, I don't know b/c I've never tried pressure cooking.
Submitted by Susan - November 30, 2012 - 1:01pm

Chicken broth-that's funny! I had a similiar experience when I thought I had gone Vegan and realized that the honey I was eating wasn't vegan. Oops! Thanks for posting your recipe and your experiences. I enjoy seeing how you've started to work out various ideas in the kitchen.

Submitted by kelly - November 30, 2012 - 3:07pm

Thx for the comment and having a sense of humor with my vegan "mistake." :)
Submitted by Brenda - February 19, 2013 - 12:32pm

We don't drink nor use wine in my cooking. Do you have any substitutions you can recommend?

Submitted by kelly - February 20, 2013 - 4:35pm

I'd say either a white grape juice, a pear juice, or even just leave it out altogether with no substitute.

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