Vegan Easy Olive Garden Zuppa Toscana Soup

Prep Time: 10 MINUTES
Cook Time: 30 MINUTES
Total Time: 40 MINUTES
Servings: 4 SERVINGS

• Ingredients
• 1 pound spicy Impossible Vegan Italian sausage or use impossible meatballs for non-spicy kids version
• 4 tablespoons butter
• ½ white onion – diced
• 1 tablespoon minced garlic
• 6 cups vegetable broth
• 2 cups water
• 4-5 yellow potatoes – cut into 1-inch pieces
• 3 teaspoons salt – or to taste
• 1 teaspoon black pepper
• 2 cups heavy cream / or oak milk or coconut milk
• 4 cups chopped kale
• Grated parmesan cheese for topping – optional

Instructions:

n a large pot saute impossible meat sausage 5-6 minutes until browned. Use a slotted spoon to transfer impossible meat sausage to a plate and set aside.

In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.

Add vegatable broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

Notes:
The sausage: if you have regular impossible meat sausage, simply add 1 teaspoon dried Italian herb seasoning or Herbs de Provence + a pinch of crushed red pepper flakes.
Nutrition:

Calories: 833 kcal, Carbohydrates: 16 g, Protein: 25 g, Fat: 76 g, Saturated Fat: 38 g, Trans Fat: 1 g, Cholesterol: 246 mg, Sodium: 3849 mg, Potassium: 1084 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 8563 IU, Vitamin C: 110 mg, Calcium: 241 mg, Iron: 3 mg