How To Make Vegan Zuppa Toscana Soup

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