{*Mostly* Vegan Zuppa Toscana}


A hearty Italian soup made with kale, potatoes, Italian sausage, and onions, inspired by Olive Garden's Zuppa Toscana.


4 Italian "sausages" (I used vegan Field Roast)
2 cloves Garlic (minced)
1⁄8 Onion (diced)
4 cups Kale (chopped)
2 Large Russet Potatoes (cubed)
32 ounces Chicken broth (vegetarian, if desired)
2 cups Water
1⁄2 cup White Wine
1⁄2 cup Daiya cheese (optional)
1⁄2 cup Tomatoes (diced, optional)


  1. Slice Italian "sausages" into 1mm round circles.
  2. Saute diced onions, garlic, and sausages in a pan until cooked and browned.
  3. Remove from heat and pour into a large crock pot.
  4. Saute the diced kale for 2 - 3 minutes, just enough to soften and lightly brown.
  5. Add kale to crock pot and remaining ingredients (except for 1 cup water).
  6. Cook on high for 4 - 6 hours. 
  7. Add remaining 1 cup of water after about 4 hours.
  8. Serve with Daiya cheese and diced tomatoes, optional.