Zuppa Toscana - Creamy Italian Garlic + Fennel Sausage Soup
There’s nothing cozier than a warm bowl of creamy soup.
This recipe is inspired by Olive Garden’s Zuppa Toscana and is entirely plant-based!
Creamy Italian Garlic + Fennel Sausage Soup
Ingredients
Olive oil
2 pounds russet potatoes
1 pack of Field Roast Italian Garlic + Fennel Sausage
1 white onion, diced
4 cloves of garlic, minced
1/2 tsp crushed red pepper flakes (optional)
2 heaping tbps of flour
4 cups of Better Than Bouillon No Chicken Base, or choice vegetable stock
1 bunch of kale, chopped
1 cup of coconut milk (the thick stuff)
salt + pepper to taste
Directions
Wash potatoes with skins on and cut in half length wise. Cut halves into 1/4” slices.
Using your fingers, crumble the sausage and set aside.
In a large pot over medium-high, add a couple swigs of olive oil and heat for two minutes.
Add the crumbled sausage and diced onion to the pot and cook for 4 minutes, stirring occasionally. Next, add the minced garlic and crushed red pepper and stir to combine. Cook for 1 another minute.
Make a well in the middle of your mixture and add 2 heaping tbsp of flour to the bottom of the pot. Stir to thoroughly combine, then toss in the sliced potatoes.
Slowly add 4 cups of stock, stir continuously to ensure the flour and water incorporate without clumping. (The stock should cover the potatoes, add more if required) Bring to a boil, then reduce and simmer for 10 minutes.
The soup should have thicken a bit and now we can add the coconut milk and chopped kale. Increase the heat a bit and cook for another 5 minutes.
Serve + enjoy!