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Zuppa Toscana

What you need: 

vegan Italian style sausage, cut into rounds or bite sized chunks
1 teaspoon crushed red pepper
1/2 onion diced
1/2 tablespoon minced garlic
2 cans vegetable broth
3 potatoes diced (I use russet)
1/2 cup vegan creamer or half and half/soy milk
2 cups kale, chopped
1 tablespoon canola oil

What you do: 

Saute onion, garlic and red pepper in oil over medium heat until onion is translucent.
Add broth and bring to a boil over high heat. Add potatoes and boil until fork tender.
Reduce heat to medium and add half and half and sausage and kale and cook until heated through.
I usually make this using tofurkey Italian style sausage and dairy half and half, but am sure vegan substitutes will work fine.
Great with a green salad and some crusty bread, or as a meal on its own!
This is a vegetarianized version of Olive Garden's a sausage and potato soup.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 




This was good. I think it could use some other spices. Fennel seed would be great in this. And salt and pepper should def. be n the ingredients list. Everyone liked it, and I'll probably make it again. Thanks for posting.


So delicious! I made a double batch and have been living off it for days. I didn't have soy creamer so I used soy milk and I added Bragg's aminos and nutritional yeast to the broth for added flavor.


WOW! This looks delicious, I'm adding it to my favs list. Will let you know how I succeeded!

I think this will be my special little dish.


Finally got around to making this and it is delish. I added extra garlic and a whole cup of silk creamer. I accidentally poured in too much red pepper flakes, so mine is super spicy  :D. I didn't use canned broth...I made my own and guessed 4 cups to be the right amount. This will be a nice starter for dinner this evening.


Wow! I have thought every now and again that I should try to make a vegan version of this soup. I used to love the one at the dreaded Olive Garden...I want to try this version!



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