The Soup Kitchen Program operates 363 days a year, providing three meals each day-a continental breakfast, a hot lunch, and a sandwich dinner. A hot Sunday supper meal is prepared by volunteer or civic groups on Sundays at 5 p.m. Our kitchen is staffed by Meals Program Coordinator Fred Tolli (860-344-0097, Ext. 15, kftolli@aol.com), and two part-time time staff members, who cover a six-day work week.

Approximately 500 different people are served annually at the Soup Kitchen. St. Vincent DePaul Place does not record specific statistics of race, ethnicity, or religious affiliation of our guests. We estimate that 50% of our guests are from minority groups, over 50% are women. Last year, we served 80,000 meals to hungry men, women and children. This translates to 250 meals on week days, and 103 on Sundays.

To volunteer at our soup kitchen or donate food, contact Fred Tolli, or click “How to Help.”

Our Soup Kitchen meals program operates 363 days a year and provides three meals every day.

Breakfast: A Continental breakfast of cereal, doughnuts, bagels, eggs (when available), and coffee between 8 a.m. and 10:30 a.m.

Lunch: We serve a hot, nutritious meal of available meats, pasta, and salad between 11:45 a.m. and 1:30 p.m.

Dinner: Between 12:30 p.m. and 2 p.m. bag dinners are available for pick up for those who wish to take a meal home for dinner.