Vegan “Copycat” Zuppa Toscana Soup

THIS SOUP RECIPE WAS DEVELOPED WITH THE INSPIRATION OF THE OLIVE GARDEN VERSION FOR VEGANS.  ENJOY THE FLAVOR, WITHOUT THE ADDED FAT AND CALORIES.

 

0_0_0_0_250_333_csupload_68825628Ingredients:
1 TBSP Olive Oil 
1 Large Onion (diced)
1 TBSP Minced Garlic
1 “Field Roast” Italian Vegan Sausage (or 2 TBSP Italian Seasoning)
2 TBSP Italian Seasoning
1 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
1 tsp Granulated Garlic
2 Large Russet Potatoes (cut into bite size pieces)
48 ounces of vegetable broth
3 cups Kale (chopped)
Directions:

Combine onion in olive oil and cook for a few minutes.  Add minced garlic, vegan sausage, and seasonings.  Cook together 1-2 minutes until flavors combine.  Add potatoes and vegetable broth and cook 20-30 minutes, or until potatoes are tender. Add kale to the soup for the final 5 minutes of cooking. Enjoy with a side salad, or your favorite bread.  

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