Zuppa Toscana

Recipes

Healthy Zuppa Toscana Soup

September 16, 2017

Healthy Zuppa Toscana

Fall weather isn’t officially here in Austin yet but I’m so ready for it! Zuppa Toscana at Olive Garden used to be my guilty pleasure when I was little. Mmmm… warm breadsticks and creamy, hearty soup. Zuppa Toscana can be really heavy with the pork sausage and thick cream so I’ve created a skinnier/healthier version.

SEE ALSO: Grilled Pineapple Teriyaki Turkey Sliders

Honeysuckle White just launched their new Sweet Italian Sausage. I immediately thought this would be a great substitute for Zuppa Toscana. Taste the sweeter side of Italy with Honeysuckle White’s Sweet Italian Sausage that’s only 10 grams of fat per serving.

 

Honeysuckle White Sweet Italian Sausage

Honeysuckle White supports 19 independent turkey farms in Texas and the turkeys are raised by independent family farmers. Honeysuckle White offers a variety of turkey products raised without growth-promoting antibiotics, added hormones or steroids. Their full line of ground turkey, sausages, tenderloins, and cutlets can be easily incorporated into quick, weeknight-meal recipes this fall. I pick up Honeysuckle White turkey products at my local H-E-B grocery stores, and throughout Austin!

 

 

Zuppa Toscana Ingredients

Print

Healthy Zuppa Toscana

Zuppa Toscana Soup

Hearty zuppa toscana soup with sweet Italian sausage, potatoes, kale, bacon, and Parmesan cheese. Try this healthier take on this popular comfort soup!

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 bowls
  • Category: Soup

Ingredients

  • 20 oz Honeysuckle White Sweet Italian Turkey Sausage
  • 8 slices of bacon
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 16 oz low-sodium chicken broth
  • 3 cups water
  • 2 large russet potatoes, thinly sliced
  • 2 cups chopped kale
  • 1 cup half & half
  • 2 tsp flour or cornstarch, mixed with enough water to make a paste
  • Parmesan cheese
  • 1 tsp crushed red pepper flakes (optional)
  • Salt
  • Pepper

Instructions

  1. In a dutch pan, sear Honeysuckle White Sweet Italian Turkey Sausage on each side until browned. Set aside on a plate to cool.
  2. Slice sausages into 1-inch pieces.
  3. Chop bacon into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl. (Optional) Remove some of the bacon drippings.
  4. Chop onion and add to the pot with the bacon drippings and cook until clear.
  5. Add minced garlic and cook for one minute. Stir frequently. Reduce heat to medium and add chicken stock and water.
  6. Thinly slice potatoes and add potatoes to the pot along with the cooked sausage.
  7. Firmly hold the ends of the kale and strip the leaves. Chop leaves and add the kale to the soup.
  8. In a small bowl, add water to flour or cornstarch. Stir to combine and add to the soup.
  9. Stir in the half & half and let heat through.
  10. Simmer soup for an additional 5 to 10 minutes, stirring occasionally.
  11. Ladle soup into bowls and top with crispy bacon pieces and Parmesan cheese.

 

Sweet Italian Turkey Sausage Links - Honeysuckle White®

1. SEAR SAUSAGES

In a dutch oven, sear sausages on each side until browned. Set aside on a plate to cool.

 

Sweet Italian Turkey Sausage Links - Honeysuckle White®

2. SLICE SAUSAGES

Slice sausages into 1-inch pieces.

 

Chopped bacon

3. CHOP BACON

Chop bacon into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl.

 

Chopped onions

4. CHOP ONION

Chop onion and add to the pot with the bacon drippings and cook until clear.

 

Sweating onions

5. COOK ONIONS + GARLIC

Add minced garlic and cook for one minute. Stir frequently. Reduce heat to medium and add chicken stock and water.

 

Sliced potatoes

6. SLICE POTATOES

Thinly slice potatoes and add potatoes to the pot along with the cooked sausage.

 

Kale

7. STRIP KALE AND CHOP

Firmly hold the ends of the kale and strip the leaves. Chop leaves and add the kale to the soup. In a small bowl, add water to flour or cornstarch. Stir to combine and add to the soup. We’re adding flour/cornstarch because Zuppa Toscana is traditionally made with heavy cream so we need to replicate that creaminess. Add the half & half and let heat through. Simmer soup for an additional 5 to 10 minutes, stirring occasionally.

 

Zuppa Toscana Soup

8. SERVE

Ladle soup into bowls and top with crispy bacon pieces and Parmesan cheese.

 

Zuppa Toscana Soup

 

This post is brought to you in collaboration with Honeysuckle White®. Thank you for supporting the brands that support A Taste of Koko!

WRITTEN BY:

Jane Ko is the blogger behind A Taste of Koko, Austin's top food and travel blog. She is a social media marketer, blogger, food photographer, and the host of the largest SXSW food crawl. Lives in Austin, find her on Google+

SHARE THIS POST


  • This looks delicious. Love a good go to soup recipe.

    xo Jessica
    My Style Vita

  • Dawn Comford-Wilcox

    Your recipe looks amazing! I often find recipes on Pinterest and improvise on them to some degree. I did make a Zuppa Toscana recipe the other night. Because I had some dental work I opted for ground Italian sausage and used golden potatoes. Loved it. Yours looks amazing!

Follow on instagram
@atasteofkoko