Have you ever eaten at the Olive Garden?
When I was younger, it was one of my favorite places to eat. And, when pasta didn’t sound good (which I will admit, was rare) I found my way to their Zuppa Toscana soup. This creamy, comforting dish was one of my favorites, especially when paired with their amazing breadsticks.
Of course, now that I'm much older and wiser, I've cleaned up my diet and wouldn't usually find myself eating at an Italian restaurant, but that doesn't mean I have to miss out on one of my favorite soups!
This version replaces the potatoes with parsnips and swaps heavy cream with a little coconut milk, but the flavor is just as good as the original! It's perfect for those who follow a gluten-free, dairy-free, and/or paleo diet, or anyone looking for a healthy soup in fall and winter. And, it's also the perfect vegetarian and vegan entree! Simply use veggie sausage or substitute chickpeas for a hearty source of plant-based protein!
Parsnip Kale Toscana Soup
Prep time: 5 minutes
Cooking time: 35 minutes