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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
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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
Red Pepper Flakes
1/4 tsp red pepper flakes
Russet Potatoes
3 large russet potatoes
cut to 1/4 inch thick
Vegetable Broth
8 cups vegetable broth
Dried Parsley
1/2 tsp dried parsley
Garlic
2 cloves garlic
minced
Directions
10 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
View Directions on Dachshund Mom
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Health Info
Macros
31g
CARBS
18g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
GLUTEN FREE
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?