Light Zuppa Toscana Soup
Our PTA is so thoughtful and they brought crock pots full of soup, salads, and desserts to help us power through. That’s when I fell in love with Light Zuppa Toscana Soup copycat recipe.
I am a teacher by day, that is until it’s the week of parent teacher conferences.
Then I am a teacher by day AND night, it’s an exhausting week for sure.
You’d think it would have been at Olive Garden, but let me tell ya, I’m not one to order soup when cheesy pasta goodness is a choice.
Big mistake, because this soup is pure happiness in a bowl.
Anyway, I asked the parent for the recipe and no wonder it was so delicious…
It had half a pound of bacon, a pound of sausage, and 2 cups of heavy cream!!!
So my mission began…create a light Zuppa Toscana with the same flavor.
Mission accomplished!
Here is how to make Light Zuppa Toscana Soup…
I started with three slices of bacon, you can’t leave the bacon out completely because that would just be crazy.
But three slices is better than a half pound.
Drain most of the fat and add a diced onion.
Once the onion is mostly cooked I added the turkey sausage and seasoning.
I also substitute turkey sausage because it’s so much lighter.
Still has all the flavor, and no one notices (not even my husband).
Once the sausage is cooked add the garlic and potatoes.
After about 5 minutes add your chicken stock, bring to a boil, and simmer for 15 minutes.
I like thicker, creamier soups, and one trick I do with all my soups is use my immersion blender and pulse it a few times.
If you don’t have an immersion blender remove about a cup or two from the pot and put it in your blender or food processor.
(NOT when it’s super hot!) and return it to the pot.
But, if you like the thinner broth type soups you can skip this part.
Now you’re ready for the kale, simmer another 5 minutes and add your cream and white wine.
The original called for like 2 cups of cream.
I changed it to half a cup of cream and 1 and a half cups white wine (I used Pinot Grigio).
Taste the Light Zuppa Toscana for seasoning and you’re ready to enjoy, just don’t forget the parmesan cheese on top!
If you like Light Zuppa Toscana Soup, you may also love…
Pizza Soup
and Loaded Potato Soup!
Italian Sausage and Kale Soup
Easy Air Fryer Recipes
.
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Light Zuppa Toscana Soup
A lighter version of Olive Garden’s Zuppa Toscana Soup
Ingredients
- 3 slices bacon cut into bite size pieces
- 1 onion diced
- 1 pound Italian turkey sausage ground
- 3 cloves garlic minced
- 3 Russet potatoes diced
- 4 cups chicken stock
- 2 cups kale chopped
- 1/2 cup heavy cream
- 1 1/2 cups white wine (I used Pinot Grigio)
- 1/2 cup parmesan cheese shredded
- kosher salt, pepper, crushed red pepper, season salt to taste
Instructions
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Cook bacon over medium to medium high heat in a large pot until cooked, drain the fat and add onion along with a sprinkle of salt, pepper, crushed red pepper flake. Cook until translucent.
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Add turkey sausage, breaking apart the meat as it cooks until brown.
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Add the garlic and potatoes, a few more sprinkles of salt, pepper, and season salt and cook 5 more minutes.
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Add the chicken stock, bring to a boil, and reduce heat to low, simmer for 15 minutes. (Optional step: I like thicker, creamier soups, and one trick I do with all my soups is use my immersion blender and pulse it a few times. If you don’t have an immersion blender remove about a cup or two from the pot and put it in your blender or food processor (NOT when it’s super hot!) and return it to the pot. But, if you like the thinner broth type soups you can skip this part.)
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Add kale and let simmer for 5 minutes.
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Add heavy cream and white wine, check for seasoning after 5 minutes. Add seasoning as needed.
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Serve in soup bowls with a sprinkle of the shredded parmesan cheese.
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