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FOOTHILLS—Ginger Passarelli, known for feeding first responders across the country, recently traveled to the area and others affected by Hurricane Helene. During her eight-day journey through towns like Landrum and Burnsville, she actively engaged with and provided meals for first responders and police departments.

Fondly known as “Mama” from her time running Mama Pasarelli’s restaurant in Seattle, Passarelli is the founder of the Soup Ladies, a nonprofit 501(c)(3) organization dedicated to assisting those who serve in difficult situations. The organization’s mission is to expeditiously provide freshly cooked meals to support first responders, including police and fire departments, search and rescue teams, and military personnel, during emergencies and disasters. 

The Soup Ladies’ motto is “Warming the world one bowl of soup at a time.”

Passarelli’s culinary journey began with making soup for her church on Sundays. As word spread, demand grew, and soon, one pot turned into two. The turning point came when a local firefighter asked if she could prepare meals for first responders during a nearby forest fire. It was then she realized that feeding these heroes was often overlooked amidst the chaos of emergencies. 

“They often get sent out to calls without having eaten and only having whatever is in their truck,” she says, which spurred her on-the-road mission to deliver hearty meals.

Since then, a network of Soup Ladies has formed, always ready to nourish first responders. They’ve been on-site in Uvalde and El Paso following tragic events and have responded to numerous natural disasters. After heading home from North Carolina, Passarelli is already planning her next trip to Malibu, California.

During her stay, she had a heartwarming reunion in Landrum with a young man who had first referred to her as the “Soup Lady” at a church gathering over twenty years ago.

The soups served during her visit included a comforting meatball and pasta variety, beef stroganoff soup, and several types of chicken noodle soup, including one made with tortellini. 

“When you put five pounds of sour cream in a soup, you’re not just doing it to make it taste good,” Passarelli explained. “It’s all about getting them carbs and proteins that first responders need in an emergency situation.”

Passarelli expressed her gratitude to Julie Bouwkamp for facilitating her stay and serving as the point person, to the dedicated volunteers, and to Foothills Community Church for lending a kitchen. Most importantly, she thanked the first responders for their service.

For those interested in supporting the Soup Ladies’ mission, visit SoupLadies.org.