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Zuppa Toscana | The Nutritionist Reviews

This Zuppa Toscana is a healthier take on Olive Garden’s famous soup. It is full of Italian sausage, red potatoes, and kale!

Is there anything more comforting than a bowl of hot soup on a cold day? This Zuppa Toscana is very similar to the Zuppa Toscana served at Olive Garden but is made healthier at home. Loaded with sausage, potatoes and kale, this is a simple soup that is loaded with a lot of flavor.

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You can serve this soup with a delicious salad or a slice of bread for a meal that the whole family will love. This pot of soup serves about 8 so if you’re serving it to a smaller family, there will be plenty of leftovers. The soup reheats really well and makes awesome on-the-go lunches for work days.

Healthy Zuppa Toscana

Ingredients for Zuppa Toscana

-Ground mild Italian sausage- feel free to buy the spicy kind if you can tolerate.

-Red potatoes- yellow potatoes works just as well if you have those on hand.



-Low-sodium chicken broth- broth is high in sodium and buying a lower sodium version is a slightly healthier choice.

-Kale- kale is wonderful in a soup because it doesn’t get soggy like spinach does and keeps some of its texture.

-Milk- use whatever kind of milk you can like. 2% milk works great or you can sub for lactose-free milk.

-Heavy whipping cream- typical zuppa toscana recipes call for a lot more heavy cream but I wanted to try it with milk and it worked out just as delicious so I did a combination of the two.

Zuppa Toscana Soup

Zuppa Toscana

Yield: serves 8 

This Zuppa Toscana is a healthier take on Olive Garden’s famous soup. It is full of Italian sausage, red potatoes, and kale!

Prep Time: 10 minutes Cook time: 25 minutes Total time: 35 minutes


  • 1 pound ground Italian sausage

    6 cups thinly sliced red potatoes

    1/2 cup sliced yellow onion

    3 garlic cloves, minced

    4 cups low-sodium chicken broth 

    2 cups water

    3 cups finely chopped kale

    1 cup milk

    1/2 cup heavy whipping cream


  1. In a large pot over medium heat, cook sausage until it is browned and cooked through. Break the sausage up with a spatula as it cooks. Drain grease as needed.

  2. Add potatoes, onions, garlic, chicken broth and water and cook until the potatoes are soft, about 15 minutes.

  3. Stir in the kale, milk and cream and cook for another 5 minutes. 

  4. Remove from heat and serve. Can be stored in the fridge for up to 5 days. 


    Soup Recipes

Olive Gardn Zuppa Toscana

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