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
1 tbsp olive oil
14–16 oz vegan Italian sausage
1 small onion, diced
3 garlic cloves, minced
4 cups potatoes, diced (Yukon gold or red)
4 cups vegetable broth
2 cups water
1 tsp dried oregano
½ tsp crushed red pepper flakes
Salt and pepper to taste
1 can (13.5 oz) full-fat coconut milk or 1 cup cashew cream
2 cups chopped kale
2 tbsp nutritional yeast (optional)
Instructions
Heat olive oil in a large pot. Brown vegan sausage for 5–6 minutes; remove and set aside.
In the same pot, sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
Add potatoes, broth, water, oregano, red pepper, salt, and pepper. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
Stir in sausage, coconut milk, and nutritional yeast.
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