Today we’re making a VEGAN Zuppa Toscana Soup for our Fall Soup Series for Beginners.
This Olive Garden copycat soup is 100x better and most importantly vegan. The flavors from the vegan sausage and seasonings really made this dish amazing.
1 lb vegan sausage
1 medium Onion, diced
6 cloves Garlic, minced
4-6 cups Veggie Broth (start with 4 cups)
2 russet potatoes, chopped into 1/4 thick pieces
All purpose seasoning
1/4 cup nutritional yeast
2 tsp garlic powder
2 tsp onion powder
1 tbsp Italian seasoning
1 tsp red pepper flakes
1/2 tsp Liquid smoke
1/3 cup coconut milk or vegan heavy cream
1 bunch Kale, chopped + more for serving
1 tsp cornstarch + water = cornstarch slurry
Vegan parmesan cheese, to serve
Salt and pepper to taste
*Seasoning measurements are used as a general guide. If you need more, add more. Cook for your palate.*
In a large pot, over medium-high heat, add onion and sauté for 5 minutes or translucent. Add minced garlic and cook for 1 minute or until fragrant.
Add vegan sausage, breaking it up with your spatula. Season with all purpose seasoning, garlic powder, and onion powder. Add liquid smoke and cook for another minute.
Add potatoes and veggie broth to the pot. Cook for 10-12 minutes or until potatoes are fork tender. Do not overcook the potatoes.
Once the potatoes are finished, turn the heat down and stir in your coconut milk or vegan cream. Stir in your cornstarch slurry. Add remaining seasonings and simmer on medium heat for five minutes.
Add chopped Kale.
Garnish with chili flakes, vegan parmesan, and fresh kale.
Serve and enjoy!