My Version of Zuppa Toscana
3 large white potatoes, sliced with mandolin
6 cups boiling water
1/2 cup tomato sauce
1/2 tablespoon garlic powder
salt and pepper, to taste
sprinkle red pepper flakes
1 tablespoon dried Italian seasoning
1/2 tablespoon dried basil
3 cups kale
1 cup vegan sausage, chopped
fresh basil leaves, to garnish
1. Add potatoes to boiling water, then add tomato sauce, garlic powder, salt and pepper, red pepper flakes, dried basil and dried Italian seasoning.
2. Heat on high until potatoes are softer and translucent, but not completely cooked, about 8 minutes. Add kale and sausage.
3. Leave on medium heat until the kale has softened to your liking, about 15 minutes. Scoop into a serving bowl, add some fresh basil on top and enjoy!
Source of recipe: This recipe was inspired by Olive Garden's zuppa toscana soup. Over the years, I stopped eating meat and have changed the recipe around; this is my version.