Substitutions:

• Any brand of plant-based sausage you have on hand or prefer will work. I do not recommend using plant-based grounds for this recipe. Sausage imparts a depth of flavor key to this soup’s richness.
• Sweet yellow onion is my first choice; red or white will work almost as well.
• You may use red, yellow, or orange bell peppers. I would not use green for this recipe because they can be bitter.
• Use more or less red chili flakes depending on the level of heat you prefer.
• I used red potatoes because I already had a bag. They worked out great. If buying potatoes for this recipe, I would probably choose yellow or Yukon Gold.  And organic if my budget allows.
• Lacinato kale is tender and my “go-to” for kale. You could substitute fresh spinach or in a pinch frozen kale or spinach. Fresh, organic kale will yield the best taste and texture.
• If you do not have vegan chicken bouillon, use vegetable broth. I recently discovered Not-Chick’n Bouillon and I LOVE it! I find it at Wegman’s and Harris Teeter.
• If you don’t have plant-based cream, use extra creamy oat milk or cashew milk. I have not tried this with coconut cream or milk but that could be interesting; if so, try baby bok choy instead of kale.

Adapted from Nora Cooks Zuppa Toscana