Vegan Sausage & Kale Soup {Zuppa Toscana}
My take on a veganized version of an Olive Garden favorite Zuppa Toscana!
Servings Prep Time
6 10minutes
Cook Time
35minutes
Servings Prep Time
6 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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!
Recipe Notes

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!