I remember in mymeat eating days my favorite soup of all time was Zuppa Toscana. It is a cream based soup with sausage, bacon, potato, and kale. I was craving some, so I am deciding to attempt to make vegetarian Zuppa Toscana. It was ghettofied Zuppa Toscana, but very tasty. My recipe was made with what I had on hand at the house.
I used a partially used bag of soy crumbles (used morningstar farms brand)*
2 cups of chopped fresh spinach (instead of kale or chard)
4 medium sized russet potatoes (cleaned, scrubbed, and diced)
1/2 teaspoon Garlic Powder (or extra for taste)
1/2 teaspoon Onion Powder (or extra for taste)
1/2 teaspoon crushed red pepper flakes (or extra for taste)
Salt and Pepper to taste
1 cup heavy whipping cream*
1 1/2 quarts of water
2 large vegetable bullion cubes
In a large pot put together water, onion powder, garlic powder, crushed red pepper, bullion cubes, and potatoes. Cook on medium heat and let simmer until potatoes are tender (about 20 minutes). Add spinach and soy crumbles; let simmer for 10 minutes on low heat. Finally add heavy whipping cream and simmer for an additional 5 minutes.
Then you are ready to serve!!!!! It came out pretty tasty considering it was thrown together. Not to mention it will last me a few days.
Here is a picture of the soup in my big old black pot. This is not a serving size LOL. For those interested, I calculated the calories for the whole pot it was about 2000 calories. That should make about 6 to 8 regular bowls, and 5 BIG bowls of soup. Note almost half the calories come from the cream.
*If you want to make this vegan you can use Rich Whip or Gefen nondairy whipping cream, or you can whip up some coconut milk with an electric mixer and use that instead. You could probably make this without cream as well.
*Soy crumbles are optional if you are avoiding soy