Healthy Zuppa Toscana Soup Recipe (Olive Garden Copycat)

5 from 1 vote

Skip the restaurant options, and make this healthy zuppa toscana soup recipe in one pot in under an hour for a nutritious comfort food instead!

Prep Time10

Cook Time20

Resting Time15

Total Time45

Course: Lunch, Main Dish, Soup/Stew

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Fat

Servings: servings

Calories: 273kcal

Cost: $10.00

In a large soup pot over medium-high heat, add the chopped bacon and cook until browned/crispy. Remove the bacon from the pan and let drain on a paper towel lined plate.
4 slices bacon, chopped
To that same pot over medium-high heat, add the raw turkey sausage and cook until browned. Remove the browned sausage and place on the plate of bacon.
1 pound ground turkey sausage
To the soup pot, add the chopped onion and potatoes to the rest of the bacon drippings (if none left, spray the bottom of the pot with non-stick cooking spray) and sauté on medium-high heat for 3-4 minutes.
1 onion, diced, 4 red potatoes, chopped into 1/2-3/4" pieces
Pour in the broth, water, minced garlic, and Italian seasoning. Bring to a boil and simmer for 5 minutes or until the potatoes are tender.
4 cups vegetable or chicken broth, 4 cups water, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning
Turn the burner off and stir in the kale, half & half, salt, black pepper, cooked bacon and browned sausage. Let the soup sit, covered, for 15 minutes to allow the kale to soften and the flavors to infuse.
4 cups kale, chopped or torn into small pieces, 1/2 cup half & half, 1 teaspoon salt, 1/2 teaspoon black pepper
Taste and add more seasonings, if desired. Top each bowl with a few shavings of fresh Parmesan!
Store leftovers in an airtight container in the fridge for up to 3 days.

Storage Tips - This soup does not freeze well as the potatoes tend to get mushy.