Easy Vegetarian Zuppa Toscana
This easy vegetarian Zuppa Toscana is a cozy, creamy Italian-inspired soup made with potatoes, kale, beans, garlic, and a flavorful broth. It’s hearty enough for a satisfying meal while staying simple and budget-friendly.
Ingredients
- 3 Tbsp. olive oil
- 1 cup each chopped onion + celery + carrots
- 1 Tbsp. minced garlic
- 1 cup small shaped pasta
- 4 cups chicken stock
- 1 cup heavy cream
- 3 cups diced potatoes
- 1 Tbsp. red pepper flakes
- 4 cups spinach
- 1 cup grated parmesan
- salt and pepper to taste
Instructions
- In a stock pot or Dutch oven in 2 Tbsp. of olive oil cook the onion, celery, carrots and garlic until soft and translucent.
- Add the vegetable stock and potatoes and cook until the potatoes are soft. About 10 minutes.
- Then add in the, cream, pasta, spinach and parmesan cheese and cook 5 minutes longer.
- Ladle into soup bowls, top with additional parmesan cheese.
Notes
For a naturally creamy broth, mash a few of the cooked potatoes and beans directly into the soup before adding the kale. It thickens the soup without needing a heavy cream base.