How to Make ZUPPA TOSCANA (Better Than Olive Garden!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Dice one yellow onion and set it aside.

Dice one and a half pounds of Yukon gold or white potatoes into bite-sized pieces and place them in a separate bowl.

Roughly chop four cups of Dino kale, removing the leaves from the stems, and set aside.

Cut six slices of bacon into chunks about an inch wide.

Heat a large pot over medium heat and add the bacon. Cook for about five minutes until browned and crispy, then remove to a paper towel lined plate, leaving about one to two tablespoons of grease in the pot.

Add the diced onions to the pot and turn the heat to medium high. Sauté for three to four minutes until softened.

Mince five cloves of garlic directly into the pot and stir.

Add one pound of spicy ground Italian sausage to the pot, breaking it up as it cooks for about five minutes until cooked through.

Add the diced potatoes, one teaspoon of Italian seasoning, and six cups of low sodium chicken broth to the pot. Stir and bring to a boil.

Reduce the heat to medium low and let it simmer uncovered for 10 minutes until the potatoes are fork tender.

Add the chopped kale and reserved bacon to the soup. If desired, reserve some bacon for garnish.

Add one cup of heavy cream to the pot and bring it back up to a simmer. Let it simmer for another five minutes to meld the flavors together.

Before serving, add cracked black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens