Vegan Zuppa Toscana | Olive Garden Copycat

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.

Course Main

Cuisine America

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 30

Servings servings

Calories 526kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons olive oil or vegan butter divided
14 ounces spicy plant-based sausage crumbled* see notes
1 yellow onion fine dice
1 head garlic minced (about 10 cloves)
2 tablespoons nutritional yeast
1 teaspoon italian seasoning plus more to taste
½ teaspoon red pepper flakes optional
Salt and black pepper to taste
1 3/4 lbs russet potatoes quartered and sliced into 1/2” pieces
4 cups imitation “chicken” broth (or sub vegetable broth)
4 cups water
6 cups chopped kale stems removed
1 teaspoon liquid smoke optional, for a smoky flavor
1 cup vegan heavy cream, full-fat oat milk, or coconut milk
1/2 cup vegan parmesan to serve

US Customary - Metric

Instructions

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.

Notes

Plant-Based Sausage: I recommend using a meat-like sausage for the best results with this recipe. I have made this with both Beyond Meat’s hot Italian sausage (cut the casings and crumble before use) or the Impossible Foods Spicy Breakfast Sausage Grounds. If your sausage is wheat-based, it will not brown as well and you will need to use more oil to prevent it from sticking to the bottom of the pan.
Meat-Free Substitute: Add 1 tablespoon of Italian seasoning to the pot along with the nutritional yeast in step 2, then add 2 1/2 cups of cooked lentils or white beans to the pot along with the potatoes in step 3.

Nutrition