Vegan Zuppa Toscana | Olive Garden Copycat
Serves 4
10 mins prep
30 mins cook
0 mins total
This Vegan Zuppa Toscana simmers vegan spicy sausage crumbles, potatoes, and kale in a garlicky and irresistibly creamy broth. A simple yet cozy and delicious soup you’ll love! Vegan and Gluten-Free, Oil-Free Option.
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Brown the Sausage: Warm 1 tablespoon of oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the sausage and cook for 5 to 7 minutes, stirring occasionally, to break it up and brown it evenly. Use a spatula or slotted spoon to transfer the cooked sausage to a plate and set aside.
Aromatics: If the sausage leaves behind enough oil to coat the bottom of the pot you do not need to add more oil; otherwise, add 1 tablespoon. Add the onion and sauté for 3 to 5 minutes, until translucent and beginning to brown. Add the garlic, nutritional yeast, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper; stir well and sauté for 1 to 2 minutes, until fragrant.
Simmer: Add the potatoes, broth, water, and liquid smoke to the pot and mix well, scraping any browned bits off the bottom of the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender.
Make it Creamy: Add the chopped kale and vegan cream to the pot and mix well; continue to simmer for an additional 3 to 5 minutes, until the kale is tender. Return the sausage to the pot and mix well, until warmed.
Serve & Store: Season with salt & black pepper to taste, then serve warm. Divide between serving bowls and top with a generous sprinkle of parmesan and black pepper, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
