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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.
Course Main Course, Soup
Cuisine American, Italian
Keyword Olive Garden, Olive Garden Zuppa Toscana, Tuscan Potato Soup, Zuppa Toscana
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 12 ounce bowls
Calories 353kcal

Ingredients

For the Italian Spice Blend:

  • 1/2 tsp dried parsley
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/8 tsp crushed fennel
  • 1/8 tsp paprika

For the soup:

  • 8 cups vegetable broth
  • 3 large russet potatoes, cut to 1/4 inch thick
  • 2 cups Curly or Lacinato Kale, stems removed + small chop ~1 inch squares
  • 1 large onion, diced small (yellow or white)
  • 3/4 cup heavy cream
  • 4 Tbl butter
  • 2 cloves garlic, minced
  • salt/pepper to taste

Instructions

Prepare Italian Spice Blend:

  • Mix all of the dried spices together in a dish and set aside.

Make the soup:

  • In a large stockpot, melt butter over medium heat.
  • Add in the onion, garlic and spice blend, stirring to coat the onions/garlic with the spices. Cook until soft and fragrant, 5 minutes stirring occasionally.
    (the goal here is for the spices to adhere to the onion--helps keep them from floating throughout the soup)
  • Stir in vegetable broth and potatoes. Cook, stirring occasionally, until potatoes are tender but not falling apart, 23-25 minutes.
  • Add in kale and cook until pieces tender and bright green--2-3 minutes.
  • Stir in heavy cream and simmer until heated through, 5 more minutes.
  • Serve as desired and enjoy! Top with fresh parsley, salt and pepper or some (vegetarian) Parmesan.
    Soup will keep in refrigerator for up to 5 days. Excellent on day 2! Freezing not recommended due to cream.

Notes

Nutrition

Calories: 353kcal