The Most Delicious Vegan Soup Ever

Ok, the title might be a bit of a stretch, but honestly this soup is so freakin good. We have been eating it at least once a week and it never gets old. This vegan soup is supposed to be a copy cat of Olive Garden’s famous Zuppa Toscana (we used to love their bread sticks and soup). To be honest, it’s been many, many years since we’ve had their version of this soup, so not quite sure how our vegan version measures up.

The reason we love this soup so much is that 1. the ingredients are super simple 2. it takes about 30mins to make 3. the non-vegans in our life love it too.

VEGAN ZUPPA TOSCANA

INGREDIENTS

• 1 Package Beyond Meat Italian Sausage (sliced)

• 1 Onion (diced)

• 3-4 Cloves of garlic (minced)

• 4-6 Cups Vegetable Broth (depending how thick you like your soup)

• 2 Russet Potatoes (cubed)

• 1 Can Coconut Milk (full fat)

• 4 Handfulls Kale (de-stemmed and roughly chopped)

• Salt and Pepper to taste

OPTIONAL, BUT HIGHLY RECOMMENDED

• 2TB Ground Mustard

• 3TBS Nutritional Yeast Flakes

• A Sprinkle of Red Pepper Flakes

*Note: I added a can of navy beans to this batch because I was on a high protein kick. Unless you want extra protein, I wouldn’t recommend this.

COOKING INSTRUCTIONS:

1. In a large dutch oven (or stock pot), heat olive oil and brown “sausage”

2. Add chopped onion, garlic and red pepper flakes (if using). Saute until onions are translucent.

3. Add vegetable broth and potatoes. Bring to a boil.

4. Reduce heat to low. Cover and simmer until potatoes are soft.

5. Add coconut milk, mustard and nutritional yeast (if using)

6. Just before you’re ready to eat, add in kale.

7. Salt and pepper to taste.