Vegetarian Zuppa Tuscano (Spinach) Stovetop or Crockpot

by Jen Wright on February 11, 2018
Jen Wright
Overall Rating: 0/5 | Kids Rating: 0/5


This is a vegetarian version of my favorite soup from Olive Garden. Zuppa Tuscano. I chose Spinach instead of Kale because of what I had on hand but kale would be closest to original recipe.

Serves: 6

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
10 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. This recipe can be cooked in Crockpot on High for 2-4 hours or Stovetop. **NOTE** You will be adding the Bechamel Sauce and Sour Cream Powder last after its done cooking.
  2. Place all ingredients into your pot and then add the Chicken Stock last and stir everything together.
  3. **NOTE** if you are using TL Chicken Boullion just make 2 quarts worth of broth/stock.
  4. Turn Stock Pot on High to get the stock boiling, then turn down to Medium heat. Time based on your cooking, when its all tender, its ready. **Cooking 20-30 minutes allows the flavors to get into the vegetables
  5. Once its cooked/heated through, you will need to grab a whisk.
  6. Whisk in the Béchamel Sauce and Sour Cream Powder. This will become creamy and delicious! READY TO SERVE!!!