Zuppa Toscana – a delicious copy cat recipe
Zuppa Toscana is one of those things you always get at Olive Garden. Or any other restaurants. You know what I mean… it’s a going-out staple. Even when you swear you’re going to branch out when you walk through the doors of your favorite different and swear you are going to try something different this time. There are so many awesome things on the menu. You sit down,
agonize over peruse the menu, and decide on a different soup (insert food item here). Or maybe you narrow it down to two or three items and ask to give your order last. Then when push comes to shove, and the server is standing there waiting, you choke. Crunch time fails you and you blurt out your old favorite to the server. You simply cannot eat something different. The Zuppa Toscana calls to you.
Am I right? Well thanks to a lovely friend who opened her personal recipe box, you can branch out when at the restaurant. What I’m about to share with you is culinary gold. Meet homemade Zuppa Toscana. You’re welcome for this life-altering moment.
It all started with last year’s garden when I had a true kale bounty. I had no idea what I could make with it. Did you know the kale plant can freeze and be harvested mid-winter? I learned that this year… it’s my new favorite. A friend suggested this tasty treat. Her recipe called for cream, but since I’m a lactose-free zone, I subbed coconut milk for a dairy-free, whole 30 friendly delight.
Everyone who tries this soup raves about it and asks for the recipe. Even my husband and mother. It’s that good. And it’s fine if you’re on a low or no carb diet or diet reset. It’s delicious, it’s dairy free and gluten free. What more could a soup lover really want? And, of course, it frees you up to adventure on to new pages of your favorite Italian Restaurant’s menu. That, of course, is the most important part.