Vegan Copycat Zuppa Toscana
Our Vegan Copycat Zuppa Toscana will make all your nostalgic Olive Garden dreams come true. It's rich, creamy, nutritious, and comes together in under an hour.
Ingredients
- 1 tablespoon olive oil
- 14 oz vegan Italian sausage casings removed (We used Beyond Italian Sausage)
- 4 medium Russet potatoes peeled and chopped
- 1 medium onion chopped
- 5 garlic cloves minced
- 6 cups kale chopped and large stems removed
- 8 cups water
- 2 teaspoon vegetable bouillon such as the Better Than Bouillon brand (or substitute 2 vegan chicken bouillon cubes--such as the Edward & Sons brand--or 1 tablespoon poultry seasoning)
- 2 bay leaves
- 2-3 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- ¼-1/2 teaspoon red pepper flakes
- 1 cup plain unsweetened vegan milk
- Vegan parmesan cheese to serve (optional)
Instructions
- Heat oil in pot over medium heat. Remove sausage casings (if applicable) and crumble sausage into pot. Cook until sausage is nicely browned, about 7-8 minutes.
- Add onion to pot, sprinkle with salt to draw out the moisture, and cook until translucent, about 5 minutes. Add potatoes and garlic and cook garlic until fragrant, about 1-2 minute.
- Add water, vegetable bouillon and bay leaves, and bring to a boil. Reduce heat, cover and simmer until potatoes are fork tender, about 10 minutes.
- Add vegan milk and kale, and season with salt, freshly cracked black pepper, and red pepper flakes. Simmer until kale wilts, about 5 minutes. Remove bay leaves, ladle soup into bowls, and top with vegan parmesan (optional). Enjoy!
Notes
- In place of the vegetable bouillon, you can substitute 2 vegan chicken bouillon cubes (such as the Edward & Sons brand) or 1 tablespoon poultry seasoning.
Tried this recipe?Let us know how it was!