Meatless Monday: Vegan Zuppa Toscana Soup

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, and still super flavorful substitute. Dear Hubby said he loved it and would definitely eat this again and again! And each serving has a full CUP of kale in it!
A hearty Italian soup made with kale, potatoes, veggie balls, and onions.


  • Veggie Balls
  • 2 cloves garlic (minced)
  • 1⁄8  onion (diced)
  • 10 – 12 kale leaves (chopped)
  • 2 large russet potatoes (cubed)
  • 32 ounces (1L) vegetable broth, or make your own
  • 2 cups water
  • 2 tbsp (30 ml) white wine vinegar, diluted in ½ cup filtered water (Or use ½ cup white wine)
  • 1 tomato (diced, optional)


  1. Follow the instructions to make your own veggie balls using pulp from your juicer.
    Note: This step is optional. The soup is delicious without them as well.
  2. Sauté diced onions and garlic in a pan until cooked and browned.
  3. Remove from heat and pour into a large crock pot.
  4. Sauté 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.

See Kelly’s full recipe on No Sugar Sweet Life.

And while you’re at it, check out her top ten favorite kale recipes.

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Servings: 4

Calories: 180

Fat: 2.5g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 360mg

Carbohydrates: 30g

Fiber: 7g

Sugars: 6g

Protein: 11g