Vegetarian (maybe vegan): "Olive Garden" Zuppa Toscana

First thing,

This soup, as is, is totally amazing.  We made it for our Christmas Eve Dinner before we started this vegan adventure.  I had to find a way to incorporate this fantastic soup into our Christmas Holiday.   

vegetarian

Instead of sausage: Use Soyrizo or other Italian Veggie Sausage (most have egg in them, be mindful).  I don't know if this Soyrizo has egg in it.  We used it anyway.

Instead of cream:  a) use 1 cup rice milk or almond(original) milk

b) puree soft Silken Tofu and 1 cup of milk(above)- this makes it more thick, not so brothy

Use Vegetable Broth or Bouillon

I use 1 TBL garlic,  we love garlic.

Omit Bacon.  I also added a can of washed and drained Northern Beans (makes for a hearty dish)

I also do 1-2 more potatoes.  I like it more like a stew.  

The kale is also great in tiny pieces, especially if you don't like Kale (steve).

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!