Vegan Zuppa Toscana | Olive Garden Copycat

Ingredients

• 2 tablespoons olive oil or vegan butter (divided)
• 14 ounces spicy plant-based sausage (crumbled* see notes)
• 1 yellow onion (fine dice)
• 1 head garlic (minced (about 10 cloves))
• 2 tablespoons nutritional yeast
• 1 teaspoon italian seasoning (plus more to taste)
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper (to taste)
• 1 3/4 lbs russet potatoes (quartered and sliced into 1/2” pieces)
• 4 cups imitation “chicken” broth ((or sub vegetable broth))
• 4 cups water
• 6 cups chopped kale (stems removed)
• 1 teaspoon liquid smoke (optional, for a smoky flavor)
• 1 cup vegan heavy cream, full-fat oat milk, or coconut milk
• 1/2 cup vegan parmesan (to serve)

Nutrition (per serving)