Healthy Zuppa Toscana
A healthier copycat Olive Garden Zuppa Toscana Soup that’s warm, comforting, and bursting with flavor! This soup is loaded with bone broth, Italian sausage, potatoes, kale, and bacon. It’s creamy, super filling, and the perfect family-friendly meal!
Prep: 10Cook: 42Total: 52 minutes
Servings: 6-8 1x
Ingredients
- Olive oil
- 1 lb ground Italian sausage*
- 6 slices organic bacon, diced (or turkey bacon, see note)
- 1 large yellow onion, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper
- 6 cloves garlic, minced
- 7 cups chicken bone broth
- 7 medium yellow potatoes, diced
- 3 cups finely chopped fresh kale
- 1 (13.5 oz) can full-fat coconut milk
- Salt and pepper, to taste
Instructions
- Brown: Heat a large dutch oven or stock pot over medium heat. Once hot, add a small drizzle of oil. Add the sausage and use a spoon to break it up as it cooks. Once the sausage is browned, drain and set aside.
- Cook the Bacon: Add the bacon to the pot and cook until crispy, about 5-7 minutes. Stir the bacon as it cooks. Remove the bacon pieces and set aside. Leave two tablespoons of bacon grease in the pot.
- Saute: Add the onion, Italian seasoning, and crushed red pepper to the pot. Cook until the onions are soft, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute.
- Boil: Pour the chicken broth into the pot, stirring as you pour. Increase the heat to medium-high to bring the soup to a boil. Add the potatoes and boil until fork tender, about 15 minutes.
- Simmer: Add the cooked sausage, most of the bacon, kale, and coconut milk to the pot. Reduce the heat to a simmer and cook until the kale is tender, about 5 minutes.
- Serve: Add salt and pepper to taste. Top with remaining bacon and serve warm.
Notes
- *Use mild or spicy ground Italian sausage depending on the amount of heat you like. For a whole30 recipe, use my homemade Italian sausage recipe above, and make sure to use sugar free bacon.
- If using turkey bacon, make sure to add fat to the pan before cooking.
- Dice the potatoes into 1-inch pieces for even cooking.
- I add about ½ teaspoon salt and ¼ teaspoon pepper at the end—to me it’s the perfect amount of seasoning but may vary depending on the chicken broth you use.
- Reserve about 1-2 teaspoons of bacon pieces for garnish if desired.
Find it online: https://coconutsandkettlebells.com/healthy-zuppa-toscana/