Last week my sister decided she was going to make Toscana soup for dinner for our omnivorous family, but of course, I couldn’t have any of it, so I decided to make a pot of vegan Toscana soup for myself. I am super glad I did because it was incredibly delicious and surprisingly easy to make. It took less than an hour for me to make this impressive soup and I can’t wait to make it again for my friends.
I’ve never had Toscana soup before, but I know it is one of the most popular soups at Olive Garden and I figured it would be fairly simple to recreate a vegan version of it. My whole family raves about the non-vegan version that my sister always makes, so I was eager to find out how they’d like a vegan Toscana soup.
I watched my sister make her version, and then just followed the same steps using vegan ingredients and oh boy, I was super happy with how it turned out. Of course, my soup didn’t have the same look and texture as the Olive Garden copycat recipe my sister used, but it was equally delicious. To my delight, my whole family also agreed that it tasted just as good as the original, so I’d say that it was a success. If you are looking for an easy, and impressive soup to add to your recipe rotation, I’d give this a try. If you do, leave a comment below or get back to us on Facebook, Twitter or Instagram to let us know how it turned out for you.
Delicious and healthy; Olive Garden copycat Toscana soup with yummy Field Roast Italian Sausage, Potatoes and Kale. Fast and easy dinner for any weeknight.
Ingredients
- 2 vegan Italian sausages (I used Field Roast Italian Sausage)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, sliced
- 2 cups kale, stems removed and chopped
- 3 cups vegetable broth (or add 3 tbsp vegetable bouillon to 3 cups water)
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup unsweetened almond milk
Instructions
- Heat oil in a pan over medium heat.
- Slice the sausages at an angle and add them to the pan.
- Sauté the sausage for a few minutes on each side until they are browned a bit.
- Remove sausage from the pan and set aside.
- Stir in onions and sauté for a few minutes until they begin to sweat.
- Stir in the garlic and continue sautéing for a few more minutes until the onions are almost translucent.
- Then add the potatoes, kale, vegetable broth, Italian seasoning, salt, pepper, crushed red pepper and bring to a boil.
- Reduce heat to low, cover and simmer for about 30 minutes, stirring occasionally, until the vegetables are soft.
- Finally, stir in the almond milk and add the sausage and simmer for 10 more minutes.
- Remove from heat and serve.
