Vegan Zuppa Toscana | Olive Garden Copycat

Step 1

Warm the olive oil over medium-high heat in a large dutch oven or heavy-bottomed pot. Add the sausage and cook for 3 minutes, stirring occasionally to break it up. Add the onions along with a pinch of salt and black pepper and cook for 5 minutes, stirring occasionally. Finally, add the garlic and nutritional yeast and sauté for 1 minute, or until fragrant.

Step 2

add the potatoes, broth, water, and liquid smoke to the pot. Bring to a boil over high heat; reduce the heat to medium-high and boil the soup for 10 to 12 minutes, or until the potatoes are fork tender.

Step 3

Reduce the heat to medium low, but maintain a simmer. Add the kale and oat milk and simmer for 3 to 5 minutes, or until the kale is tender. Turn the heat off and season with additional salt and pepper to taste, if necessary.

Step 4

top with vegan parmesan (if desired) and serve warm. Leftovers will keep in the refrigerator for up to 5 days and can be reheated in the microwave or on the stovetop.