Zuppa Toscana

So there are a million copycat recipes out there for your favorite Tuscan soup, Zuppa Toscana. But the truth is, THIS version is going to be your new favorite. And that’s because it has all of the ingredients and flavors we know and love – spiced Italian sausage, hearty kale, al dente Yukon golds and a creamy Italian seasoned broth – but it’s a little lighter and lots tastier than the OG.

Five bowls of soup

This Zuppa Toscana is featured in my new Brain Health Cookbook!

In fact, because of the vitamin A, B vitamins (particularly folate), vitamin C, antioxidants and other vitamins and minerals (not to mention fiber… or yes, let’s mention fiber), the handfuls of kale in this soup put it on the brain-healthy list of recipes in my new Brain Health Cookbook! Also, the vitamin B6 and vitamin C (+ the fiber, again) in the potatoes can help preserve cognition and maintain good heart health, which is super important for brain health.

Also, traditional Zuppa Toscana is high in saturated fat from pork sausage and (lots of) cream, but I’ve lightened it up by using turkey Italian sausage and evaporated milk to provide that signature flavor we all know and love. And for these reasons, this hearty and soul-warming soup made the cut and is featured in the cookbook as one of 75 brain-boosting recipes. And guess what? The cookbook comes out on March 10th and is up for preorder right now!!! How exciting is that?!

The Brain Health Cookbook cover

But before the book launches, I wanted to be sure to share a few of my favorite recipes from the book (and this won’t be the last) to help pursuade you that yes, eating well for your entire body AND your brain can be absolutely delicious and cooking in a way to support your health can be simple and easy. This book encompasses all of those things (I really, really hope it inspires you to cook a little more!!), and outlines how eating certain nutrients and foods can help preserve brain function and cognition and reduce risk of Alzheimer’s and dementia. For many years we didn’t realize how important diet was for brain health and reducing risk of neurodegenerative diseases, but we now know the MIND diet (eating plenty of veggies, berries and fruits, leafy greens, beans, whole grains, olive oil, omega 3-rich seafood, poultry and yes, even dessert) can help do just that. It’s balanced, simple to implement into your current diet and honestly – empowering!

So, I encourage you to grab a copy and see (and eat) for yourself! I promise you’ll fall head-over-heels for numerous recipes in the cookbook. You have my guarantee. 😉

The best Zuppa Toscana recipe out there! (And shhh… don’t tell anyone it’s lightened-up.)

Three bowls of soup

And you can start by falling in love with this soup! It’s SO very fabulous.

Print

Zuppa Toscana

Four bowls of soup

A lightened-up version of classic Zuppa Toscana with Italian turkey sausage, kale and Yukon gold potatoes.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: Italian
Scale

Ingredients

  • 1 tablespoon olive oil
  • ½ medium yellow onion, peeled and diced
  • ½-pound natural ground turkey Italian sausage or 23 links natural turkey Italian sausage, casings removed
  • 8 cloves garlic, peeled and minced
  • 1 medium bunch kale, stemmed and chopped
  • 4 medium Yukon gold potatoes, diced (about 4 cups)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 ½ cups unsalted chicken stock
  • ¾ cup evaporated milk

Instructions

  1. Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté 4-5 minutes. Stir in the Italian sausage and sauté another 5-6 minutes, breaking up the sausage with a wooden spoon as it cooks. Stir in the garlic and kale and cook another 2-3 minutes, until kale has wilted. Stir in the potatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
  2. Add the stock and bring to a simmer for about 10-15 minutes, stirring occasionally, until potatoes are al dente. Stir in the evaporated milk and cook an additional 3-5 minutes. Taste and adjust seasoning, if necessary.

Notes

Make it a Meal: Serve with a green side salad with vinaigrette dressing.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 143
  • Sugar: 3g
  • Sodium: 447mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 23mg

Keywords: zuppa toscana, olive garden copy cat, olive garden, soup, stew, potatoes, potato, sausage, kale, Italian

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1 thought on “Zuppa Toscana”

  1. Love how you mixed the potatoes in that soup! I’m also trying to switch to a healthier lifestyle and started looking for healthy recipes like yours. Also, I started with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!

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