Olive Garden Zuppa Toscana Vegetarian

Heat olive oil in a skillet over medium high heat.

Olive garden zuppa toscana vegetarian. You don t have to venture out to your favorite italian restaurant to get this classic decadently satisfying sausage and potato soup. Directions in a large pot over medium heat cook sausage breaking up with the back of a wooden spoon until browned and no longer pink 5 to 7 minutes. 1 4 cup veggie bacon bits optional 1 tbsp. Heavy cream is the key to the rich full bodied broth but if you wanted to lighten the soup up a bit you can replace half of the heavy cream with half and half.

Instructions mince garlic and chop the yellow onion. Baby red potatoes thinly sliced to about 1 4 or larger potatoes quartered then sliced 1 large yellow onion diced 6 cups chicken stock broth 1 cup half and half whole milk or cream can also be used 1. Ingredients 3links beyond meat italian sausagesliced or 24 oz mushrooms 2lbgolden potatoessliced into 1 4 inch slices 1yellow oniondiced 6clovesgarlicminced 7cupsvegetable stock 1 3cupdry white wineor more stock 1tspolive oiloptional 5sprigs thyme 1leaf bay 1tspred chili flakesor to taste. Dried parsley 1 tsp.

Place in the bottom of a 4 quart pot or dutch oven. Add garlic onion salt pepper and red pepper flakes and another quarter cup. Cook onions until they are soft and translucent about 5 minutes. Veggie sausage optional 6 cups vegetable broth 1 large purple onion 3 garlic cloves 5 golden potatoes the original restaurant recipe actually calls for russet potatoes but the golden potatoes have a.

Ingredients kale potatoes bellpepper shallots chickpeas garlic salt pepper milk italian sausage if you must stock. Directions chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan. This so simple rendition is simmered to perfection in your own kitchen using the slow cooker. Ingredients 2 tablespoons olive oil 1 medium onion diced 5 garlic cloves minced 1 2 cup dry white wine 2 tablespoons all purpose flour 5 cups vegetable broth 3 medium russet potatoes about 2 1 2 pounds total scrubbed and cut into 1 2 inch pieces 1 2 teaspoon crushed red pepper flakes or to.

Add onions garlic salt pepper and red pepper flakes to sausage and cook until onions are clear and aromatics of the. In a large soup pot add the sliced tofurky to a quarter cup of vegetable broth and cook over medium high 3 minutes. Transfer to a plate to drain. Reduce heat back to medium and place.