Posts tagged ‘kale’

January 6, 2011

Zuppa Toscana (Vegetarian)


Zuppa Toscana

There’s nothing better on a cold snowy January day than to have a warm bowl of delicious soup, especially when that bowl of soup can help a charity. Branny at Branny Boils Over is hosting a Charity Souper Bowl to raise money for the American Society for the Prevention of Cruelty to Animals (ASPCA)…you know, those commercials that have you sobbing with those adorable animals that just need some love? Yeah, that ASPCA . She is being extremely thoughtful and generous and is donating $1 to ASPCA for every soup entry for her event. If you’re a blogger, all you have to do is blog a soup recipe (like this one) and mention her event in the entry as well as dedicate your entry to a special furry friend. Unfortunately, I don’t have pets due to my townhome not allowing them, so I would like to dedicate this post to all those adorable animals you see on the ASPCA commercials.

I saw this soup on the menu at Olive Garden a few months ago when Francis and I went and was so disappointed that it had bacon and sausage in it. Now, I know most people would drool at the word ‘bacon’ but I don’t eat bacon or sausage, so that posed a problem for me. I knew the soup would be good..but I just couldn’t order it!

Ever since then, I had been scouring the internet, trying to find a good ‘copycat’ recipe for this soup. While I haven’t tasted the original to know if this is an exact copycat, I think this recipe is absolutely delicious (and it met the husband taste-test as well, which is surprising given that it has a green vegetable in it). Even though it doesn’t have meat, the soup truly doesn’t feel like it’s lacking anything. Also, the fact that it’s fairly simple to make is a big bonus for me.

(Vegetarian) Zuppa Toscana


2 large russet baking potatoes, sliced in half, then 1/4 inch slices
1 large onion, chopped
4 garlic cloves, minced
1 tsp red pepper flakes
2 cups kale
3 cups vegetable broth
3 cups water
1 cup heavy whipping cream
1/4 cup Parmesan cheese
Extra virgin olive oil
salt and pepper to taste


In a large soup pot on the stove, heat extra virgin olive oil over medium heat.
Add the garlic, onion and red pepper flakes and allow to cook for 1-2 minutes.
Add the potatoes, vegetable broth and water in the pot. Increase the heat to medium/high to bring to a simmer.
Cover and reduce heat to medium/low heat. Continue to heat until the potatoes are completely done (easily prickable with a fork).
Salt and pepper to taste.
Turn to low heat.
Add Parmesan Cheese
Heat through and serve.
Add kale and cream.

Source: Adapted from