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Dachshund Mom

The Best Vegetarian Zuppa Toscana

Hearty + spicy potato and kale soup. Vegetarian take on Olive Garden's Zuppa Toscana. Perfect year round and so easy to make. Ready in about 50 minutes.
2
74
50 min
TOTAL TIME
307
CALORIES
$1.17
PER SERVING
The Best Vegetarian Zuppa Toscana
Ingredients
15 INGREDIENTS
6 SERVINGS
Butter
4 tbsp butter
Heavy Cream
3/4 cup heavy cream
Crushed Fennel
1/8 tsp crushed fennel
Paprika
1/8 tsp paprika
Black Pepper
1/4 tsp black pepper
Curly Kale
2 cups curly kale
stems removed + small chop
Italian Seasoning
1/2 tsp italian seasoning
Salt
1/2 tsp salt
Salt & Pepper
salt & pepper
to taste
Onion
1 large onion
diced small
Russet Potatoes
3 large russet potatoes
cut to 1/4 inch thick
Vegetable Broth
8 cups vegetable broth
Red Pepper Flakes
1/4 tsp red pepper flakes
Garlic
2 cloves garlic
minced
Dried Parsley
1/2 tsp dried parsley
Directions
10 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
View Directions on Dachshund Mom
Health Info
Macros
31g
CARBS
18g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What is Zuppa Toscana?
What ingredients do I need to make Zuppa Toscana?
What is the best type of sausage to use for Zuppa Toscana?
How do I prepare the kale for Zuppa Toscana?
Can I make Zuppa Toscana in a slow cooker or instant pot?
Can I substitute the heavy cream with a non-dairy alternative?
How can I make the soup thicker or thinner?
How should I store leftovers of Zuppa Toscana?