Vegano Zuppa Toscana

When I was growing up in the state of Washington, it was a big deal to go out to the The Olive Garden. We'd get dressed up and were so excited to celebrate whatever the big event was and go out. The Olive Garden was a favorite choice of many. The inviting atmosphere, the smells that come out as you wait with your disk in anticipation of its vibration knowing that means you will be seated and soon eating their irresistible and oh so memorable bread sticks. One of my favorite things to order was their soup and salad combination. I loved their salad and couldn't get enough of their Zuppa Toscana, and Italian soup with potatoes, onions, garlic, heavy cream, kale, Italian sausage bacon and spice with crushed red peppers. The flavor was so desirable to me at the time, this was before I knew what a vegan was! 

When I made the Homemade Vegan Italian Sausages I couldn't help but think of Zuppa Toscana and how wonderful it would be make it for my husband. I knew the perfect occasion, Valentine's Day lunch. 

Vegan Italian Sausages, onion, garlic, thick cashew cream,  potatoes, greens and red peppers make this soup unbeatable and very reminiscent of my youth. We tested it once before to ensure it was good, we ate it all! The second time I served us less, Gerald went back for seconds and offered to clean up taking bites along the way. I may or may not have licked both of our bowls, it is that good!

This soup is:

• Flavorful
• Comforting
• Special
• Warming
• Inviting

The scent awoke my husband from his nap to see if it was ready. I hope this soup is received in the same amount of appreciation in your home. With love & light, Christa

Vegano Zuppa Toscana

• 2 Homemade Vegan Italian Spiced Sausages
• 1/2-1 Tbsp Olive Oil - or Vegetable broth for oil-free
• 2 Cloves Garlic - Minced
• 1/2 White Onion - Diced
• 3 Cups Vegetable Broth 
• 2 Medium White or Russet Potatoes, peeled and thinly sliced
• 1 1/2 Cups Spinach or Kale
• 3/4 cups Heavy Cashew Cream (see below)
• Salt, Black Pepper and Red Pepper Flakes to taste 

Cashew Cream

• 1/4 Cup Cashews, Soaked until soft 
• 3/4 Cup Water 

Peaceful Preparation:

1. Sauté Italian sausage in a hot and greased cast iron skillet or favorite skillet and crumble as it cooks. Allow to cook for 15-20 minutes until it resembles ground sausage. 
2. Sauté the garlic and onion in a pot or deep skillet for 2-3 minutes until fragrant and soft. Add the vegetable broth. Bring to a boil. Add the sliced potatoes and cook for 15+ minutes until the potatoes are tender.
3. While cooking blend the cashew cream ingredients together, strain and set aside. 
4. Stir in the crumbled sausage and spinach or kale and cook for 1-2 minutes until it wilts. Add the heavy cashew cream and heat for about 1 minute. Season to taste with red pepper flakes, salt and pepper and serve hot. 

Notes: 

• Try Tofurkey Italian Sausage or your favorite vegan variety.
• Use your favorite nut milk like almond or try coconut milk.
• Add up to an additional cup of vegetable broth based on size of potatoes. 
• Recipe adapted from Damn Delicious and it really is! :) 

Random Recipe of the Day - Simple & Savory Couscous