Dairy-Free Zuppa Toscana (Olive Garden Copy Cat Recipe!)
The perfect bowl for soup season! This Dairy-Free Zuppa Toscana is a cozy, creamy, and plant-based twist on the classic Olive Garden soup. Made with vegan sausage, kale, and coconut milk, it’s rich, flavorful, and ready in under 30 minutes.
Servings 6 servings
Calories 368kcal
Equipment
- stove
Ingredients
- 1 lb vegan sausage or chorizo crumbles, I used Abbot's Butcher
- 1 yellow onion diced
- 6 garlic cloves minced
- 1 tsp fennel seeds chopped (optional)
- 2 tsp Italian seasoning
- 6 sprigs fresh thyme
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ cup dry white wine or rosé
- 4 cups water
- ½ tbsp vegan “beef” bouillon
- 1 tbsp vegan “chicken” bouillon
- 2 large russet potatoes cubed
- 14 oz canned full fat coconut milk
- 2 tbsp nutritional yeast
- 2 cups Tuscan kale stems removed, finely chopped
Instructions
- Heat a large Dutch oven over medium low heat and add in your sausage or chorizo crumbles. Cook until browned, stirring occasionally, for about 5-10 minutes, adding a splash of water or cooking oil as needed. Remove and set aside.
- Add in the onion and garlic and a splash of water, and sauté for 3-4 minutes until tender and fragrant. Add all of the seasonings and stir to combine. Pour in the wine and once it's mostly evaporated, add the water, bouillon and potatoes. Bring to a boil, reduce to a simmer and cook for 15-20 minutes until potatoes are very tender.
- Stir in the coconut milk, nutritional yeast, and kale and cook just until kale is wilted.
- Serve hot, topped with a sprinkle of vegan parm, and enjoy!
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 26g | Protein: 18g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1357mg | Potassium: 593mg | Fiber: 5g | Sugar: 2g | Vitamin A: 786IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 4mg
