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  • Elizabeth Carroll

Vegetarian Inspired Olive Garden Zuppa Toscana

Updated: Oct 17, 2020

This is my absolute favorite soup from when I was a child -- one of the few times I would eat anything with sausage in it too. As an adult, I've been trying to find a hearty, creamy soup that makes my soul just as happy -- so I think what I've created is pretty close. Not only is this vegetarian & 100% meat free, but you can even make it vegan too! Enjoy!


Ingredients:

4 Medium Russet Potatoes

9oz Gardein Italian Sausage

1 Medium Yellow Onion, diced

4 Cloves of Garlic, minced

1T All Purpose Flour

32oz Vegetable Stock

1c Heavy Cream (vegan sub, 1c Coconut Milk for cream)

3-4c Kale, torn & stems removed

1t Red Pepper Flakes

1T Olive Oil


Directions:

1. Wash and slice potatoes into 1/4" slices, soak in cold water until they're added to the soup

2. In large pot, heat 1T olive oil over medium heat

3. Add in Gardein sausage, cook 5 minutes until heated through & browned. Use a wooden spoon to break up the slices into crumbles

4. Add onion and garlic, cook until the onion is soft and the garlic is fragrant

5. Add in flour, stir constantly 2-3 minutes until the flour is cooked

6. Slowly stir in vegetable stock

7. Turn heat to medium high, until the soup is boiling

8. Drain excess water from potatoes and add to the pot, return to boil. Cover and let simmer 20-25 minutes until the potatoes are soft

9. Slowly stir in cream, kale, and red pepper flakes. Simmer 5 minutes until the kale has wilted

10. Season with salt and pepper, to taste


Makes approximately 4 servings




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