Vegetarian Zuppa Toscana Soup

Olive Garden has this amazing soup that I just had to re-create at home! My friend Tara and I swap recipes all the time. Imagine my excitement when she told me that she found a delicious one on Pinterest. I was so eager to try it that I ran to the store to get the ingredients I didn’t already have on hand. She was right! It was amazing and super easy to make!

It is now a year later and our meal options have changed drastically. We now only eat meat once a week, maybe! Lately, the once a week meat consumption consists of seafood instead of meat. The kids have already adapted but sometimes I do get a little bit of complaining.

So what does that mean for the Zuppa Toscana Soup that we love so much? Not much. We can still eat it but I had to change the recipe up a bit to make it vegetarian. I will also put a note at the end of the recipe for a vegan option. To be totally honest, it is now even better and we don’t even miss the sausage! So I hope that you all enjoy it just as much as we do!

 

 

 

Print Recipe
Vegetarian Zuppa Toscana Soup
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 28 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 28 minutes
Servings
people
Ingredients
Instructions
  1. 1. Get and prep all of your ingredients first.
  2. 2. Add onion to the pan and saute for about 3 minutes or until onions are translucent. Add garlic and saute for another 30 seconds.
  3. 3. Add flour and stir to combine.
  4. 4. Add vegetable broth and bring to a boil.
  5. 5. Add potatoes and cook for 20 minutes.
  6. 6. Reduce your heat to low and add your kale and heavy cream. Cook for an additional 5 minutes.
  7. Enjoy!!! Best served with Italian bread!
Recipe Notes

If you want a vegan option, this is what you should do instead of adding the heavy cream. Remove 1 cup of potatoes from pot. Blend with immersion blender (or a regular blender). Add back to pot and stir. This will thicken up your soup as if you added the cream.

Share this Recipe

No Comments

Leave a Reply