Zuppa Toscana Recipe
Zuppa ToscanaJump to Recipe
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!
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!
Zuppa Toscana Recipe
- 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.