We have made not only a copycat version of Olive Gardens infamous soup, Zuppa Toscana, but made it Vegan. And this is hands down one of the best soups i've EVER had. I'm not really even a soup person but this dish makes me want to be.
Ingredients
14oz of Beyond Meat Spicy Sausage
6-8 slices of Vegan Bacon
8 tbsp of Vegan Butter
1/2 onion, diced
2 tbsp crushed garlic
2-3 cups of cubed potatoes, skin on
1/3 cup of Better Than Bouillon Vegetarian Base
6-8 cups water
8oz Vegan Cream Cheese
1/3 cup Nutritional Yeast
1 tsp salt
1 tsp pepper
3-4 cups of chopped kale leaves
Directions
In a large stock pot heat a little oil over medium high
Crumble in your Sausage and cook until browned, remove from pan and set aside
Chop your bacon into roughly 1/2-1 inch pieces
Place into pan with a little oil and cook until starting to crisp
Removed from pan and set aside
Using same pan add add in your butter
Once melted add in your onion
Cook for 3-5 minutes
Add in your garlic
Cook for 1 minute then add in your cubed potatoes Sauté for 3 minutes or so Add in vegetable bouillon
Followed by your water, start with 6 cups and add more if needed
Cook until potatoes are tender, roughly 20 minutes Once potatoes are tender add in your cream cheese
Once cream cheese has melted add in Nutritional Yeast, Salt and Pepper Stir well
Add in your kale Lastly add your cooked sausage
Add in your cooked bacon, save a few tbsps of your cooked bacon to garnish
Serve IMMEDIATELY
Top each bowl with reserved bacon pieces
Enjoy!