Description
A creamy, hearty vegan version of Olive Garden’s classic Zuppa Toscana made with potatoes, kale, and plant-based sausage in a rich coconut or cashew cream broth.
Ingredients
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1 tbsp olive oil
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14–16 oz vegan Italian sausage
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1 small onion, diced
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3 garlic cloves, minced
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4 cups potatoes, diced (Yukon gold or red)
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4 cups vegetable broth
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2 cups water
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1 tsp dried oregano
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½ tsp crushed red pepper flakes
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Salt and pepper to taste
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1 can (13.5 oz) full-fat coconut milk or 1 cup cashew cream
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2 cups chopped kale
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2 tbsp nutritional yeast (optional)
Instructions
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Heat olive oil in a large pot. Brown vegan sausage for 5–6 minutes; remove and set aside.
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In the same pot, sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
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Add potatoes, broth, water, oregano, red pepper, salt, and pepper. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
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Stir in sausage, coconut milk, and nutritional yeast.
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Add kale and cook 3–4 minutes until wilted. Adjust seasoning and serve warm.
Notes
Use full-fat coconut milk for a rich, creamy texture.
For a nut-free version, avoid cashew cream.
Add beans for extra protein or omit vegan sausage for a lighter soup.
Store up to 4 days in the fridge or 2 months frozen (add fresh kale after reheating).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 360 kcal per serving