Vegetarian Zuppa Toscana

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Creamy Vegetarian Zuppa Toscana soup recipe with crispy beyond Italian sausage and kale. A favorite American creation, the most popular copycat soup from the Olive Garden restaurant.

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Ingredients

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Add the raw cashews and water to a powerful blender and process until creamy smooth.

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Preheat a heavy bottom pot over medium flame. Add the olive oil and Italian sausage and pan sear for a few minutes until golden brown.

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Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent.

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Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.

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Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt.

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Swipe Up

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Vegetarian Zuppa Toscana

Recipe + Video

Creamy Vegetarian Zuppa Toscana soup recipe with crispy beyond Italian sausage and kale. A favorite American creation, the most popular copycat soup from the Olive Garden restaurant.

Ingredients

Italian Sausage sliced Potatoes Onion Garlic Vegetable stock or water White wine Olive oil Thyme Leaf bay Fennel seeds Chili flakes Paprika Yeast Lacinato kale baby kale, spinach or broccoli Sea salt

Add the raw cashews and water to a powerful blender and process until creamy smooth.

Instructions:

Make the Cashew Cream

Preheat a heavy bottom pot over medium flame. Add the olive oil and Italian sausage and pan sear for a few minutes until golden brown.

The Soup

Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent.

Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.

Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt.

Swipe Up

for the full recipe

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