My crafting and family life journal

Vegetarian Zuppa Toscana

Today the temperature has dropped into the low 50s, the sun is playing hide-and-seek and the wind is blowing. What a great day for soup and a hardy one at that. I already made a bean soup earlier this week so another one was out of the question, so the next base item that came to mind was potatoes.  Fortunately, I had everything to make a vegetarian version of the Zuppa Toscana served at Olive Garden. Even better, I cooked it in a crock-pot so that I could take care of some other things while it cooked.



  • 14oz vegan Italian sausage links
  • 4-6 potatoes, sliced
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 4 cups vegetable broth
  • 1/4 tsp hot pepper flakes
  • salt and pepper to taste
  • 2-3 cups kale, torn into bite sized pieces
  • 4 oz. lowfat cream cheese
  • 2 tbsp rice flour


  1. Brown the sausage links in a saute pan.
  2. Cut links in half lengthwise, then slice into bit sized pieces.
  3. Place sausage, vegetable broth, garlic, potatoes, onion and pepper flakes in slow cooker. Add just enough water to cover the ingredients.
  4. Cook on high 3-4 hours or low for 5-6 hours, or until potatoes are soft.
  5. 30 minutes before serving mix flour, cream cheese and 1 cup of the soup stock in a medium bowl until smooth.
  6. Add the cream cheese mixture and kale to slow cooker, stir the mixture until well incorporated.
  7. Cook on high for 30 minutes or until broth thickens slightly.
  8. Add salt and pepper to taste.
  9. Serve with a nice salad.

Comments on: "Vegetarian Zuppa Toscana" (1)

  1. This looks perfect for the upcoming colder months – and another great way to add some kale into my diet!

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