Vegan Zuppa Toscana | Olive Garden Copycat
This Vegan Zuppa Toscana has a rich and creamy garlic broth and is packed with hearty sausage, potatoes, and kale. A simple yet delicious soup for the coziest of chilly days!
Ingredients
- 1 tablespoon olive oil or vegan butter
- 14 ounces (400 g) Spicy Vegan Sausage – see notes
- 1 head garlic, minced (about 10 cloves)
- 2 tablespoons nutritional yeast
- 1 yellow onion, finely diced
- 4 cups (950 mL) vegan imitation “chicken” broth (or sub vegetable)
- 5 cups (1.2 L) water
- 1 teaspoon liquid smoke
- 3-5 russet potatoes (790 g), quartered and thinly sliced
- 6 cups (120 g) chopped kale, stems removed
- 1 cup (235 mL) full-fat oat milk*
- Salt and black pepper to taste
- Vegan Parmesan, to serve (optional)
Directions
- 1
Warm the olive oil over medium-high heat in a large dutch oven or heavy-bottomed pot. Add the sausage and cook for 3 minutes, stirring occasionally to break it up. Add the onions along with a pinch of salt and black pepper and cook for 5 minutes, stirring occasionally. Finally, add the garlic and nutritional yeast and sauté for 1 minute, or until fragrant.
- 2
add the potatoes, broth, water, and liquid smoke to the pot. Bring to a boil over high heat; reduce the heat to medium-high and boil the soup for 10 to 12 minutes, or until the potatoes are fork tender.
- 3
Reduce the heat to medium low, but maintain a simmer. Add the kale and oat milk and simmer for 3 to 5 minutes, or until the kale is tender. Turn the heat off and season with additional salt and pepper to taste, if necessary.
- 4
top with vegan parmesan (if desired) and serve warm. Leftovers will keep in the refrigerator for up to 5 days and can be reheated in the microwave or on the stovetop.