Zuppa Toscana Recipe

Zuppa Toscana Recipe Graphic

Zuppa Toscana

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Hi friends! I have another amazing soup for you! I think I say this every time but its another favorite of mine. We like soup for meal prep especially because most of the time soups require fewer dishes, they’re pretty quick to make, soups always freeze well and the flavors get better over a day or two as leftovers!

Zuppa Toscana Soup in a Bowl

If you’ve ever been to Olive Garden you might have tried their tasty Zuppa Toscana. This is recipe is pretty similar but I’ve lightened up. To lower the calories I used Italian turkey sausage instead of pork and 1% milk, instead of cream. I did add some bacon to add some depth, yum!

This Zuppa Toscana a pretty simple recipe, and definitely, a good one to whip up on a busy week. Everything is cooked in one pot so you’ll have limited dishes to wash and then you’ll top your servings with crumbled bacon.

Love my recipes? Let me know in the comments below which ones are your favorites! Do you have any questions or special requests for different kinds of meal prep-able meals? I would love to hear them!

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ZUppa Toscana Soup Pinterest Graphic

Zuppa Toscana Recipe

Delicious Italian soup recipe with lots of fresh kale, turkey sausage, bacon, potatoes, Italian herbs and some spicy red pepper flakes for a kick! Only 305 calories per serving.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Main Dish, Soup
Cuisine: Italian, Soups, Turkey Dishes
Keyword: easy low calorie recipe, kale recipe, low calorie meal prep recipe, low calorie zuppa toscana, meal prep recipe, soup recipes, turkey meal prep recipe, turkey soup recipe
Servings: 10
Calories: 305kcal


  • 1 lb bacon
  • 2 lbs italian turkey (mild or hot) use loose sausage meat or remove from casing
  • 1 whole large onion chopped
  • 8 cloves garlic minced
  • 3 stalks celery chopped
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp crushed red pepper flakes
  • 3 large yellow skin potatoes diced
  • 8 cups chicken broth
  • 2 cup 1% milk
  • 1 bunch kale stems removed and chopped
  • 1 tbsp salt (or to taste)


  • In a large pot over medium heat fry the bacon in batches, flipping frequently until crisp about 10 minutes. Set aside on a paper towel-lined plate.
  • Drain half the bacon fat and then add the sausage. Brown the sausage, breaking it up until cooked through about 3 minutes.
  • Add the onion, garlic, celery, basil, thyme, oregano, and red pepper flakes. Cook, stirring frequently for about 5 minutes until the onion becomes soft. 
  • Next, add the potatoes, and chicken broth and bring the soup to a boil, reduce the heat to low and simmer about 20 minutes. 
  • While the soup simmers crumble to bacon and set aside.
  • Add the milk and the kale and simmer for another 10 minutes. 
  • Portion the soup into 10 containers and top each serving with bacon, divided evenly. Once cooled, store in the fridge or freezer.


NUTRITION INFORMATION Yield: 10 servings Calories: 305 Total Fat: 16.6g Saturated Fat: 6.1g Cholesterol: 67mg Sodium: 2236.8mg Carbohydrates: 13.7g Fiber: 0.9g Sugar: 4.5g Protein: 24.7g
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