Vegan Copycat version of Olive Garden™ Zuppa Toscana Soup

Updated: Sep 11

Serving Size: 6

Prep Time: 10 minutes

Cooking Time: 30 - 40 minutes


1 package Beyond Meat - Beyond Hot Italian Sausage

48 oz. of Vegatable Broth

2 tsp Minced Garlic

3 large Red potatoes (about 6 cups, thinly sliced and then cut into halves: see picture below)

3/4 cup Yellon Onion, chopped

1 cup Unsweetened Vegan milk (I use Ripple Original)

1 tbsp Unbleached Flour

1 tsp Garlic powder

1/4 tsp Black pepper

1 tsp Chef Gone Mad Season my Seasoning with Seasoning

1 tbsp Chef Gone Mad Smoked Garlic & Herb

4 cups of kale, washed and shredded

1 tbsp Olive Oil

Cooking spray (I use Pam's Avacado Oil)


1. Spray cooking spray in grated cast iron skillet. (you can use a regular skillet if you'd prefer)

2. Over medium high heat, sear both sides of sausage links on grated skillet

3. Reduce heat and let cook for 5 minutes

4. Remove from heat, break up the sausage with tongs

5. Heat 1 tbsp of olive oil over medium heat in Dutch Oven

6. Add sausage, breaking up the meat

7. Add 3/4 cup of onions and 2 tsp of minced garlic and cook until onions are translucent, stirring frequently to prevent sticking

8. Add 1 tbsp of flour and mix thoroughly

9. Add 48 oz of chicken broth & remaining seasonings( 1/4 tsp of black pepper, 1 tbsp of Smoked Garlic and Herb, 1 tsp of Season My Seasoning with Seasoning, and 1 tsp of Garlic Powder), turn to high heat and bring to a boil. Stirring frequently

10. Add potatoes. cover and cook on medium-high heat for about 20 minutes or until potatoes are tender

11. Reduce heat to low, add 4 cups of kale and 1 cup of vegan milk. Stir thoroughly and simmer for 5-10 minutes.

Serve hot and enjoy!