Zuppa Toscana (whole 30 edition)
Updated: Dec 13, 2021
If you have ever dined out at Olive Garden you may be familiar with their zuppa toscana. Its equal parts rich, creamy, savory and heaven in your mouth. Try this lightened up dupe for equal the flavor but half the calories using better for you ingredients and only one pan.
Recipe yields about 6 servings
1 tbsp. olive oil
1 lb Italian sausage casing removed or ground turkey or chicken sausage
4 slices sugar free bacon or turkey bacon cut into about 1/2″ pieces (optional)
1 yellow onion diced
3 cloves garlic minced
4 small red potatoes cut into small chunks (about 3 cups once chopped)
1 cup kale stems removed and torn into small pieces
32 oz. chicken bone broth
1/2 cup oat milk or 1 can coconut milk
1 tsp. Italian seasoning
1/2 tsp. red chili flakes
Salt & pepper to taste
1 lemon juiced
In a dutch oven or heavy bottom pot over medium heat. Add olive oil then your onions and garlic. Season with the Italian seasoning, chili flakes and a generous pinch of kosher salt and pepper.
Cook for about 5 minutes then add in your sausage or turkey. Break it up as it browns with a wooden spoon. You can also add bacon at this time if you are including it.
Once the meat is browned, add in potatoes, chicken broth and milk.
Bring to a boil, cover and turn heat to low. Cook for about 15 minutes or until potatoes are soft. Add in kale when you have you have about 5 minutes left on the timer. Kale should be bright green and softened when cooked.
Add in lemon juice and season to taste.
Optional: Serve with parmesan cheese on top.