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Vegan Version of Olive Garden’s Zuppa Toscana Soup !

Vegan Version of Olive Garden's Zuppa Toscana Soup !

Vegan Version of Olive Garden’s Zuppa Toscana Soup !

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    • Cook Time
    • Minutes
    • Yield
    • 6-8

I will share this recipe with you all if you promise not tell My guy that I found this . I am afraid he will stop taking me to Olive Garden if he know’s I know how to make this !

We go there routinely and get the famous ” Soup, Salad and Breadsticks ” and So much Wine !!!

But this the soup we both order every-time , Because it is AMAZING ! I eat like a bird on most occasions but I will eat 2 bowls of this  !

 

Thank God for this recipe 

 

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Recipe Rating

  • (2.2 /5)
  • 5 ratings

Ingredients

  • 2 TBSP Olive Oil
  • 2 1/12 cups of finely diced oinion
  • 3 Cloves of Garlic, Minced
  • 1 TSP dried thyme
  • 1 1/2 Sea Salt
  • 1 TSP ground pepper
  • 1/2 TSP of Crushed red pepper
  • 1 TSP crushed fennel seeds
  • 6 cups of Diced yukon potatoes
  • 7 cups of vegetable stock
  • 7 cups of chopped kale
  • 2 cups of vegan beef ( Beyond meat or Gardein )

Instructions

  1. In a large soup pan, sauté olive oil and chopped onion for about 4 minutes, add the minced garlic, thyme, salt and pepper, crushed red pepper and crushed fennel seeds. Sauté another 4-5 minutes until onions are translucent.
  2. Add Vegetable stock to the pot . Add the diced potatoes and bring to a boil . Once boiling reduce heat and cover continue to cook for 15 minutes
  3. While that is cooking Remove the kale from the stalk and chop . add to the soup once the 15 minutes are up , along with which ever Vegan Beef Crumbles you are using .
  4. Stir and continue to cook for another 10-15 minutes
  • Servings : 6-8
  • Ready in : 60 Minutes
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  • 5 People Rated This Recipe

  • Average Rating

  • (2.2 / 5)
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