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Light Zuppa Tuscana Soup

This low carb and easy recipe will quickly become your favorite healthy dinner! Gluten free, Paleo (bacon), Whole 30 (kale), and 21 Day Fix, dairy free adaptable. A super easy Olive Garden copycat stovetop recipe that is light on the calories just like any copy cat recipe should be! Sub in cauliflower for potatoes and almond milk for half and half for the skinniest version!
Prep Time10 mins
Cook Time40 mins
Total Time48 mins
Course: Leftovers, Lunch, Main Dish, Soup/Stew
Cuisine: Italian
Keyword: clean eating, italian, light, olive garden, skinny, soup, zuppa tuscana
Servings: 6 people
Calories: 287kcal
Cost: $10.00


  • soup pot
  • cutting board
  • knife
  • soup ladle


  • 4 slices bacon, chopped
  • 1 lb spicy ground turkey sausage
  • 1 onion, diced
  • 4 red potatoes, diced
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1 1/2 tsp garlic powder or 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups kale, chopped or torn into small pieces
  • 1/2 cup half & half


  • In a large soup pot, fry the chopped bacon over high heat until browned. Remove from pan and let drain on a paper towel lined plate.
  • To that same pot, add the raw turkey sausage and brown in the bacon fat over medium-high heat. Remove browned sausage and place on the bacon draining on the same paper towel lined plate.
  • Next, add in the chopped onion and potatoes to the rest of the bacon drippings and saute on medium-high heat for 5 minutes.
  • Then, add in broth, water, and garlic powder. Bring to a boil and simmer for 10 minutes or until potatoes are tender.
  • Lastly, turn off burner and add in kale, half & half, salt, and pepper. Stir your finished soup and let cool, covered or uncovered for 15 minutes to allow the kale to soften and the flavors to infuse.
  • Taste and add more seasonings if desired. Top each bowl with a few shavings of fresh Parmesan!