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This Vegan Zuppa Toscana Soup is creamy and easy to make with vegan sausage, potatoes and kale and so much better than the Olive Garden version! It's a one pot recipe seasoned with an array of flavorful herbs & spices and simmered to perfection over the stove and the perfect cozy and comforting soup on a cold Winter day. Freezer-friendly, gluten-free, dairy-free and grain-free with low carb, keto, paleo and Whole30 options. Get The Full Recipe Here, Ingredients 2 1/2 tbsp avocado oil or olive oil, divided 2 Italian-style vegan sausage links such as Field Roast, roughly chopped. Can use regular if not vegan. Use Applegate for paleo or Whole30 option. 1 medium onion , diced 4 garlic cloves , minced 1/2 cup dry white wine , optional but adds an extra depth of flavor. 1 1/2 tbsp fine blanched almond flour or finely ground oat flour if not grain-free 4 cups vegetable broth divided, plus more as needed 3 medium
