This healthy Zuppa Toscana is a lighter twist on the classic Italian soup made famous by Olive Garden. With a rich, creamy broth, hearty kale, tender potatoes, and flavorful ground chicken sausage, its comfort food made simple. Itโs the perfect soup to warm you up at the start of soup season and one that just might become your familyโs new favorite.
Why Youโll Love This Recipe
- Inspired by the favorite Olive Garden soup but made with simple ingredients at home. Looking for another Olive Garden inspired recipe? Try our creamy chicken and gnocchi soup.
- A fresh and healthier version of the traditional Zuppa Toscana made with ground chicken or turkey sausage, plus cauliflower for extra nutrients.
- The creamy texture feels indulgent while still being light.
- Packed with fresh kale and bold flavor from bacon, garlic, and spices.
- Flexibleโmake it with half-and-half or canned coconut milk for a dairy-free version.
- Perfect for meal prepโthe flavors get even better the next day.
Looking for other homemade soups? Try our crockpot creamy white chicken chili or one pot turkey lasagna soup.
Ingredient Notes
- Bacon - we like to use regular bacon for this recipe, but you could use turkey bacon as well.
- Ground chicken sausage - use chicken sausage for a lighter option, or swap in ground turkey, lean turkey sausage, or pork sausage for a richer flavor.
- Yukon gold potatoes - we like the thinner skin on the Yukon gold potatoes, but you can swap for the same amount of diced russet potatoes, sweet potatoes, or red potatoes. We love these other soups with potatoes as well: turkey sweet potato chili and turmeric ginger chicken stew.
- Chicken broth - can swap for chicken stock or bone broth.
- Coconut milk or half and half - if you want a creamier soup, you can also use heavy cream. You can make this Zuppa Toscana with coconut milk instead of half and half for a dairy-free Zuppa Toscana. There may be a light coconut flavor, but it will not overpower the other flavors in the soup. Use unsweetened coconut milk. Use a full-fat coconut milk or coconut cream for a creamier broth.
See the recipe card below for a complete list of ingredients and measurements for this healthy Zuppa Toscana recipe.
Recipe Tips & Variations for This Hearty Soup
- Swap the chicken sausage with another type of ground sausage such as hot Italian sausage or lean Italian turkey sausage.
- Swap the half and half for heavy cream to create a richer, creamier broth. Use unsweetened canned coconut milk for a dairy-free version.
- Donโt skip browning the sausage and bacon firstโit builds depth in the broth.
- You can swap the type of vegetables added. Some ideas include zucchini or spinach.
- A pinch of red pepper flakes turns this into a spicier Tuscan-style soup.
- Add freshly grated parmesan cheese on top.
How to Make One Pot Zuppa Toscana
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a large pot or Dutch oven, cook the ground chicken sausage over medium heat on the stove top until fully browned, breaking it up into small pieces as it cooks, about 5โ7 minutes. Once cooked through, transfer the sausage to a plate and set aside. Drain and discard any excess grease from the pot.
Step 2: Add the diced bacon to the same pot. Cook until crispy, about 5โ6 minutes. Once crisp, use a slotted spoon to remove the bacon and set it aside with the sausage. Carefully drain the grease again, leaving about 1 tablespoon of the bacon grease in the pot for flavor.
Step 3: Add the diced onion and garlic to the reserved bacon drippings. Sautรฉ for 3-4 minutes, until soft and fragrant.
Step 4: Stir in the paprika, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook for another minute.
Step 5: Pour in the chicken broth and stir in the diced potatoes and cauliflower florets. Bring everything to a boil, then reduce heat and let it simmer for 15โ20 minutes, or until the potatoes and cauliflower are tender.
Step 6: Return the cooked sausage and bacon to the pot. Stir in the chopped kale and let it wilt for 3-4 minutes. Add the coconut milk (or half & half or cream), stir well, and taste to adjust seasonings if needed.
Light Zuppa Toscana FAQs
Cool completely, then refrigerate in an airtight container for up to 4 days. The soup reheats beautifully and is even better the next day thanks to the flavors melding together.
Yes! Let the soup cool, then freeze in freezer-safe containers for up to 2 months. For best texture, freeze without the cream (or coconut milk) and stir it in after reheating. Reheat gently on the stovetop over medium heat until warmed through.
This can easily become a dairy free Zuppa Toscana recipe. Simply swap the half and half with unsweetened coconut milk This is a gluten free Zuppa Toscana recipe.ย
Our Other Favorite Soups
If you make this healthy Zuppa Toscana soup recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Healthy Zuppa Toscana (Lighter, Wholesome Take on a Classic)
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound ground chicken sausage, casings removed if necessary (or pork sausage if preferred)
- 4 slices of bacon, diced
- 1 large yellow onion, diced
- 1 pound Yukon gold potatoes, large diced
- 4 cups of cauliflower florets
- 2 tablespoons minced garlic
- 1 teaspoon paprika
- 1-1 ยฝ teaspoons kosher salt
- ยฝ teaspoon pepper
- 1 tablespoon Italian seasoning
- ยฝ teaspoon dried red pepper flakes (optional)
- 5 cups low-sodium chicken broth or bone broth
- 4 cups chopped kale
- 1 cup half and half (swap for heavy cream for a creamier version or light coconut milk for a dairy-free version)
Instructions
- In a large soup pot or Dutch oven, heat the oil. Once hot and shimmering, cook the ground chicken sausage over medium heat until fully browned, breaking it up into small pieces as it cooks, about 5โ7 minutes. Once cooked through, transfer the sausage to a plate and set aside. Drain and discard any excess grease from the pot.
- Add the diced bacon to the same pot. Cook until crispy, about 5โ6 minutes. Once crisp, use a slotted spoon to remove the bacon and set it aside with the sausage. Carefully drain the grease again, leaving about 1 tablespoon in the pot for flavor.
- Add the diced onion to the reserved bacon drippings. Sautรฉ for 3-4 minutes, until soft and fragrant. Stir in the garlic, paprika, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook for another minute.
- Pour in the chicken broth and stir in the diced potatoes and cauliflower florets. Bring everything to a boil, then reduce heat and let it simmer for 15โ20 minutes, or until the potatoes and cauliflower are tender.
- Return the cooked sausage and bacon to the pot. Stir in the chopped kale and let it wilt for 3-4 minutes. Add the coconut milk (or half & half or cream), stir well, and taste to adjust seasonings if needed.
Notes
- Save time/prep ahead:ย
- Chop veggies in advance: Dice onions, potatoes, and cauliflower up to 2 days ahead and store in airtight containers.
- Cook sausage early: Brown ground sausage and bacon ahead of time, refrigerate, and add when ready to cook.
- Make it meal prep friendly: Double the batch and portion into containers for quick lunches or dinners.
- Freeze extra kale: Wash and chop fresh kale, then freeze to have on hand whenever you make this homemade soup recipe.
- This can easily become a dairy free Zuppa Toscana recipe. Simply swap the half and half with unsweetened coconut milk This is a gluten free Zuppa Toscana recipe.
- The recipe can be found on My Fitness Pal by searching "BWB Zuppa Toscana." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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