Prior to being #vegan , I used to really enjoy the Soupa Toscana from Olive Garden.
Today, being that it is about 15 degrees Fahrenheit, my fiancee and I decided that making a vegan rendition of the soup would be the perfect way to warm up!
Ingredients:
One small potato (fork tender and diced)
4 stalks of kale (chopped into bite sized pieces)
1 medium carrot, diced
1/2 large white onion, diced (I also used some julienned slices toward the end)
2 tablespoons of oregano
1/2 teaspoon of garlic powder
2 table spoons of cashew milk
1.5 teaspoons of red chili flakes
3 lasagna noodles, cooked just before al dente (broken into bite sized pieces)
1 32 oz container of vegetable broth
1 32 oz container of vegetable broth, filled with water after using the original
2 #tofurkey Italian Sausage links, diced or sliced in rounds
Steps to follow:
Saute the onion in about 2 tablespoons of water along with 1/2 of the oregano and chili flakes. Soften for about 3 minutes.
Next, pour in the Tofurkey Italian Sausage links and allow them to brown.
Once the "sausage links" have browned slightly, add in the cashew milk.
Add in the diced potato, garlic powder, and diced carrot; allow them to become slightly browned and softened.
Pour in the veggie broth and then fill that container with water. Pour the water in as well.
Add the remaining spices and julienned onions and bring to a boil.
Lastly, add in the chopped and rinsed kale and the lasagna noodles.
Enjoy!