Vegan Zuppa Toscana

Vegan Zuppa Toscana

from noracooks.com
Soup
30 min
8 servings
196 kcal / serving

This luscious and creamy Vegan Zuppa Toscana recipe is even better than Olive Garden! It’s a rich and comforting soup made with vegan sausage, vegan cream, garlic, kale, and potatoes.

Ingredients

  • 14 ouncesspicy vegan sausage crumbles (i used impossible, see notes)
  • 1 largeyellow onion, diced
  • 5 clovesgarlic, minced
  • 5 cupsvegan chicken broth (or vegetable broth)
  • 3 mediumrusset potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
  • 3 cupschopped kale, ribs removed (about 1 bunch)
  • ¼ teaspooncrushed red pepper flakes
  • 1 cupvegan heavy cream (see notes for options)
  • salt and pepper, to taste
  • optional vegan parmesan cheese, shredded

Directions

  1. 1

    In a large soup pot, cook the vegan sausage crumbles and diced onion over medium heat until the sausage is lightly browned and the onion is translucent.

  2. 2

    Add the garlic and cooked until fragrant, about 1 minute.

  3. 3

    Add the broth, potatoes, kale and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 14 minutes or until the potatoes are soft.

  4. 4

    Stir in the vegan heavy cream and cook for a few minutes. Taste; add more salt and pepper as desired.

  5. 5

    Serve with optional vegan parmesan cheese. Enjoy!