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zuppa toscana soup


Your Recipes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Cost: $16.28 /serving


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Step 1

Add the raw cashews and water to a powerful blender and process until creamy smooth. If your blender isn't that powerful make sure to soak the cashews in hot water for 20 minutes. Drain then blend with one cup of filtered water until smooth and creamy. Refrigerate until needed.

Step 2

Preheat a heavy bottom pot over medium flame. Add the olive oil and Italian sausage and pan sear for a few minutes until golden brown. Transfer the crispy sausage to a bowl and keep warm.

Step 3

Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the fennel and garlic, cook until you can smell its fragrance then pour in the white wine to deglaze.

Step 4

Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.

Step 5

Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.

Step 6

A couple of minutes before the potatoes are ready add the chopped kale. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is creamy.

Step 7

Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.

Step 8

Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.

Step 9

Stir in the garlic, bay leaf, thyme and smoked paprika. Add the sliced potatoes, veggie stock and nutritional yeast.

Step 10

Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

Step 11

Stir in the cashew cream together with the kale. Cook one or two minutes until the kale has wilted. Adjusting seasonings to taste with sea salt and black pepper and serve.