The colder months of the year always seem to bring out the chef and baker in me. I love cooking around the holidays. It makes me feel oh so motherly. I want my boys to have some of the same traditions I used to when I was growing up. Those childhood years are unforgettable, when they’re good memories they make us happier as we grow older. I remember cooking and baking cookies and cakes with my mom when I was around the same age as my boys now.
My mom used to make this soup for me when I was little. She didn’t call it Zuppa Toscana it was just Sausage and Spinach Soup. It wasn’t until I used to take my oldest son to Olive Garden that I learned about the well-known Zuppa Toscana Soup. It was that moment that brought me back and reminded me of my moms soup. Although home cooked soup is irreplaceable, it was the next best thing. I would always get unlimited soup and salad. I would be there for hours eating soup. Once I transitioned to a vegan lifestyle, my son would always laugh and say “So much for Olive Garden soups.” That was our thing going out to dinner for food and then some fun afterwards.
I keep seeing the commercials of that chain restaurant but to be homes now that I know more about food and the ingredients that is used I would rather not eat out. I had to make this soup for myself but of course the challenge was to veganize it! I think it worked out better than just ok, it was so warm and delicious! It was actually toddler approved too! My two year old couldn’t stop asking for more. He ended up eating half of my bowl as well as his!
In a large pot on medium-high heat add in the olive Oil with the shallots. Cook the shallots for about 4 minutes. Add in the garlic, vegan sausage, {white cannelini beans would be added now}, sea salt, ground pepper, onion powder, cumin, dried thyme and red pepper flakes and cook another 6-8 minutes until golden and fragrant and the sausage is browned just enough.
Wash and dice the potatoes then add them to the pot with the vegetable stock. Bring it to a boil, then reduce heat to a simmering boil on Medium heat. Let it boil lightly about 10 minutes, stirring often.
Add in the chopped kale and sliced mushrooms. Cook the soup another 10 minutes.
During the last 10 minutes cooking the soup, chop up a few slices of whole grain bread. Align evenly on a parchment paper lined baking sheet. Spray the bread cubes with coconut oil and bake until golden and crunchy about 10 minutes.
Remove from heat and serve with your choice of toppings or nothing at all. Either way it’s satisfying and all around comfort food.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 2 tablespoons Extra Virgin Olive Oil
- 1 large Shallot minced
- 4 Cloves Garlic minced
- 4 Tofurkey Sausages diced
- 1 can Cannellini Beans
- 1½ teaspoons Sea Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Thyme
- ¼ teaspoon Red Pepper Flakes
- 6 cups Potatoes “Russet” diced
- 8 cups Vegetable Stock
- 1 cup Cremini Mushrooms sliced thin
- 3 cups Kale destemmed and chopped
Ingredients
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- In a large pot on medium-high heat add in the olive Oil with the shallots. Cook the shallots for about 4 minutes. Add in the garlic, vegan sausage, {white cannelini beans would be added now}, sea salt, ground pepper, onion powder, cumin, dried thyme and red pepper flakes and cook another 6-8 minutes until golden and fragrant and the sausage is browned just enough.
- Wash and dice the potatoes then add them to the pot with the vegetable stock. Bring it to a boil, then reduce heat to a simmering boil on Medium heat. Let it boil lightly about 10 minutes, stirring often.
- Add in the chopped kale and sliced mushrooms. Cook the soup another 10 minutes. Remove from heat and serve with avocado, homemade croutons or whatever you like!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
