This creamy, potato & sausage remake of the popular Olive Garden soup is absolutely fantastic but without all the dairy! How can this be done? Take a look for yourself and give this recipe a try. I promise your tastebuds will love it. If you just prefer the dairy-free recommendations, subsitute with mild or hot ground Italian Sausage instead of vegan meat crumbles. Cook in a skillet until browned and follow the rest of the recipe.
Vegan Zuppa Toscana Soup
serves 4
Ingredients:
2 tbs plant-based butter (recommend Earth Balance)
1 pkg MorningStar Italian Sausage Crumbles (vegan)
1 small yellow onion, finely diced
6 garlic cloves, minced
5 small golden potatoes, diced
4 cups Sam's Choice Vegan Protein Broth (Walmart)
1 cup water
Salt & Pepper to taste (recommend 1/2 tsp+ at least)
1/4 tsp red pepper falkes (adds heat- optional)
1/8 cup nutritional yeast
1 cup chopped kale (heaping cup)
1/2 cup Silk nondairy Half & Half (optional)
Directions:
In a soup pot, add 1 tbs butter. Add Italian sausage crumbles and fry on medium high heat about 5 minutes, stirring occassionally. Dump in a small bowl and set aside. Add 1 tbs butter back in same pot and lower heat to medium. Add onions and garlic and cook for 2 minutes. Add potatoes and cook another 2 minutes. Then add broth, water & spices and stir to combine. Cook over medium heat for 10-15 minutes until potatoes are tender. Add kale and sausage crumbles back in and cook an additonal 2 minutes. Turn off heat and add creamer if you choose. Serve with french bread & garnish with easy vegan parmesan*. You may want to add a little more water to make it less thick, especially if you warm up leftovers. As a rule of thumb, I tend to not let leftovers go past 4 days in my fridge.
Author: Stephanie Brown, dinnerpartyofthree
Easy Vegan Parmesan*: 1 cup raw cashews, 2 tbs garlic powder, 1/4 cup nutritional yeast, 1/2 tsp salt. Add to food processor and process on high until almost a flour-like consistency. Store in air tight container in the fridge.
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