Go Back
Creamy healthy zuppa toscana soup with sausage, potatoes, and kale in a rustic bowl.
Daniel

Healthy Zuppa Toscana Soup

A lighter take on the Olive Garden classic with turkey sausage, tender potatoes, and kale in a creamy, soul-warming broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian turkey sausage mild or hot, casings removed
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 0.5 tsp red pepper flakes optional, for heat
  • 1.5 lb Yukon Gold potatoes halved lengthwise and sliced 1/4 inch thick
  • 6 cups low-sodium chicken broth
  • 4 cups kale stems removed, chopped
  • 0.75 cup half-and-half or whole milk for lighter version
  • 0.25 cup Parmesan cheese finely grated, plus more for serving
  • salt and black pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Wooden Spoon

Method
 

Cook the Sausage
  1. Heat your Dutch oven over medium-high heat. Add the turkey sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
Build the Base
  1. Reduce heat to medium. Add the onion to the pot and cook until softened and translucent, about 4 minutes. Stir in the garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
Simmer the Potatoes
  1. Add the sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 12-15 minutes.
Finish the Soup
  1. Return the sausage to the pot. Add the chopped kale and stir until wilted, about 2 minutes. Stir in the half-and-half and Parmesan. Simmer gently for 3-4 minutes to meld the flavors. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with extra Parmesan and a crack of black pepper. Serve with crusty bread if desired.

Notes

For extra richness without the calories, stir in 2 tablespoons of light cream cheese with the half-and-half. The soup thickens as it sits - thin with a splash of broth when reheating. Make ahead through step 4, then finish with dairy and kale when ready to serve.