Copycat DF Zuppa Toscana Soup

Before I was dairy free Olive Garden was my B*. I would order the Zuppa Toscana soup with extra parmigiana and all the breadsticks. Since I could no longer eat there, I decided it was time to recreate my own. I’ve been making this soup for years and its so easy to customize to your own dietary preferences. If not dairy free, use regular cream. If you eat meat, use regular Italian sausage.

Serves: 6

Time: 45 Minutes

Ingredients:

1 tbsp olive oil

3 vegan Italian sausages ( I used beyondmeat, if not vegan just use regular)

1 yellow onion

6 cloves of garlic

1 tsp red pepper flakes

1 tbsp paprika 

1 bay leaf

1 tsp Italian seasoning

4 sprigs of thyme

6-8 cups of broth (depending on thickness preference)

4-5 russet potatoes 

4 cups kale

1 cup df heavy cream (again just use regular if not vegan)

Salt and pepper to taste

Directions: Add oil to a large pot with sausage. Crumble sausage and brown over medium high heat. Remove and set aside. Add chop onion and red pepper flakes to pot. Sauté for 5-10 minutes or until soft, then add in garlic and sauté for another minute. Now add in chopped potatoes, paprika, Italian seasoning, bay leaf, thyme, and broth. Bring to a boil, then set simmer for 10 minutes or until potatoes have softened. Remove bay leaf and thyme. Reduce heat and add in kale, cream and sausage. Season to liking and serve.