Description
Indulge in a warm and comforting bowl of Vegan Zuppa Toscana, a delightful plant-based twist on the classic Olive Garden favorite. This creamy soup features a rich garlic broth, hearty spicy vegan sausage, tender potatoes, and vibrant kale, making it the perfect dish for chilly evenings or cozy gatherings.
Ingredients
Scale
- 1 tablespoon olive oil or vegan butter
- 14 ounces (400 g) Spicy Vegan Sausage
- 1 head garlic, minced (about 10 cloves)
- 2 tablespoons nutritional yeast
- 1 yellow onion, finely diced
- 4 cups (950 mL) vegan imitation 'chicken' broth
- 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)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add the spicy vegan sausage and cook for 3 minutes while breaking it up.
- Stir in diced onions with salt and pepper; cook for 5 minutes until softened. Add minced garlic and nutritional yeast; sauté for 1 minute.
- Add quartered potatoes, vegan broth, water, and liquid smoke. Bring to a boil; reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
- Stir in chopped kale and oat milk; simmer for an additional 3-5 minutes until kale is tender. Adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Feel free to customize this soup by adding your favorite vegetables or spices. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.