Honestly, I don’t know when the last time I’ve been to Olive Garden, but I know during my childhood years Olive Garden was one of my favorites.
From the breadsticks to the “taste of Italy” everything about Olive Garden satisfied or maybe even started my cravings for Italian food as a child.
Now we know there may be more authentic options for Italian food, however, I will never lose the craving for one of my favorite dishes on the menu… Zuppa Toscana Soup.
This creamy and flavorful soup filled with meat and hearty greens like kale has always been a delicious wintertime go to!
So today I am making an Olive Garden copy cat recipe with an Herbnstyle flare. Here is my allergy-friendly Vegan Zuppa Toscana soup recipe!
Ingredients:
- Olive Oil
- Onion
- Garlic
- Beyond Beef
- Italian Seasoning*
- Veggie Broth
- Russet Potatoes
- Salt & Pepper
- Dairy-Free Milk
- Vegan Butter
- Water
- Kale
Materials
- Knife
- Soup Pot
- Wooden Spoon
- Measuring Cups and Spoons
Start off by prepping your vegetables by chopping garlic, onion, potatoes, kale, and set aside.
Once vegetables are chopped to your liking, place your soup pot over medium heat and begin to cook your chopped onion and minced garlic with olive oil until onions turn transparent.
Once transparent incorporate your plant-based beef into your pot until ground and turning brown.
Tip: for this recipe, I used ‘Beyond-Beef’ for plant-based beef. This is a soy, gluten, and nut-free alternative to beef.
While “beef” begins to turn brown incorporate Italian seasonings and mix until “beef” is fully coated.
Once seasonings have been fully incorporated, pour in vegetable broth and incorporate chunks of potatoes. Bring heat to medium-low and cover soup, allow the soup to simmer, and cook for 10mins.
At this time potatoes should be slightly softened, pour in dairy-free milk, vegan butter, and water and stir.
Bring heat to low and stir in the chopped kale and allow to cook for 5 mins and remove the pot from heat.
Once kale is lightly cooked and softened serve and enjoy!
Vegan Zuppa Toscana
Equipment
- Large Kitchen Knife
- Soup Cooking Pot
- Wooden Spatula
- Measuring Cups and Spoons
Ingredients
- 2 tbsp Olive Oil
- 2 clove Garlic Minced
- 1 medium Onion Diced
- 1 Ibs Plant-based Beef *Beyond Beef
- 2 tbsp Italian Seasoning*
- 4 cups Veggie Broth
- 2 Russet Potatoes Chunks, chopped
- 1 cup Oat Milk Plain
- 1 tbsp Vegan Butter nut & soy-free
- 2 cups Water
- 2 cups Tuscan Kale Chopped
Italian Seasoning
- 1 tsp Tyme
- 1 tsp Oregano
- 1 tsp Fennel
- 1 tsp Sage
- 1 tsp Paprika
- 1 tsp Dried Basil
- 1 tsp Dried parsley
Instructions
- Over medium heat, begin to saute diced onion and minced garlic with olive oil in a soup pot
- Once onions are transparent, add plant-based beef and cook until grounded and add Italian seasoning
- After "beef" is fully coated with Italian seasoning, pour in vegetable broth, potato chunks, and salt & pepper. Let your soup cook on medium-low heat covered for 10mins.
- While potatoes continue to soften, pour in dairy-free milk and add vegan butter
- Bring soup to low and add in chopped kale and allow to lightly cook for 5mins and turn off the heat
- With ladle serve and enjoy with grated vegan parmesan
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