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Potato, Sausage and Spinach Soup

Potato, Spinach and Sausage Soup. You are going to love this vegan and gluten-free soup! Similar to Olive Garden’s zuppa toscana.  Try and let me know what you think. You won't be disappointed.


  • 1 tablespoon olive oil

  • 1 cup diced white onion

  • 2 large garlic cloves, minced 

  • 1/2 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon red pepper flakes (or more if you like things spicy, I used 1 tsp) 

  • 12 ounces vegan sausage, chopped (my favorites is Field Roast brands, I used the Italian Sausage)

  • 1.5 pound bag red potatoes, quartered ( I don't steam them but they are perfect for this soup)

  • 4 cups vegetable broth 

  • 6 ounces fresh baby spinach 

  • 1/4 cup cashew cream (or other non-dairy cream option.

Cashew Cream

  • 1/2 cup raw cashews, soaked for at least 30 minutes (2 hours is better)

  • 1/2 cup water fresh water


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.  

  2. Add the potatoes  and cook another 2-3 minutes, stirring often.

  3. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender. 

  4. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning.

Instructions - Cashew Cream

  1. Soak cashews in water for at least 30 minutes, ideally for at least 2 hours. Drain and rinse cashews.

  2. Place in a high-powered blender with 1/2 cup fresh water and pinch of salt (if using) and puree until very, very smooth.

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