This is a waaaaay healthier spin on the classic Olive Garden Zuppa Toscana. This hearty soup comes together with all the rich flavors you expect, but with more veggies (even a little tomato!), no bacon and less cream. And I’m happy to report that making it healthier does not make it any less fabulous.

Also, it’s a great way to use up lots of that frozen kale that’s hiding in the back of your freezer. I love freezing kale in muffin tins or silicone molds they can hold a surprising amount of kale once blanched. I go into growing and preserving kale in my article, Kale Yeah. Any variety of kale will do for this recipe, but I prefer the curly varieties like Westlander. If you’re looking for a thicker, non-Italian version, you can try my Sausage, Kale + Potato Potage.

A pot of Zuppa Toscana simmering away, just after adding kale to the sausage and potatoes

I love using locally raised pork sausage in this recipe. And luckily I know two farmers that meet my standards for raising high quality meats. I usually buy from either  Gilbertson’s Farm or Pampered Pork. Raised with love, and hormone and antibiotic free. You really can taste the difference.

I prefer getting the pre-seasoned Italian sausage from my farmers because they skip a lot of the unwanted preservatives and MSG. But, in a pinch I’ll use some of their regular pork sausage and add my own seasoning.

DIY Italian Sausage Seasoning Mix (per 1 to 2 pounds of pork)

  • Fennel seed: 1/2 to 1 teaspoon (crushed or coarsely ground—this is the key spice that defines Italian sausage)
  • Garlic powder: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Dried basil: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Paprika: 1/2 to 1 teaspoon
  • Salt: 1/2 to 1 teaspoon (adjust depending on whether your regular sausage is already salted)
  • Red wine vinegar: 1 to 2 tablespoons (optional, adds an authentic tang)
  • 1 teaspoon of crushed red pepper flakes to make it hotter

So now that we have the meat and veggies figured out, let’s put it all together and serve up big flavor for a small bill.

Ingredients lined up for Zuppa Toscana- from beans, kale, onion, garlic, peppers, tomatoes and zucchini
Home grown ingredients all lined up for Zuppa Toscana; shelling beans, kale, onion, garlic, peppers, tomatoes and zucchini.

Very Veggie Zuppa Toscana Recipe

Ingredients:
16 oz Italian pork sausage
1 onion diced
4-5 cloves garlic, crushed
3 medium russet potatoes sliced thin
½-1 bell pepper chopped
1 C cooked white beans (Cannellini, navy or even chickpeas work)
½ -1 zucchini chopped or shredded (frozen works)
1-2 tomatoes chopped (frozen works)
1 big bunch of kale (frozen works)
24 oz stock or broth
1 C milk
Cream to drizzle into bowls
Parmesan to garnish
Salt + white pepper/red pepper flakes

Directions:

  • In a large stock pot sauté onion and sausage, adding minced or crushed garlic towards the end.
  • Remove and set aside onion and sausage draining most of the fat.
  • Add stock or broth and boil potatoes until for 5-10 minutes.
  • Add in remaining veggies and beans (use whatever veggies you have, still fabulous without all of them too) simmer for 5-10 minutes. Add in sausage/onion mix and kale- simmer for 5+ minutes.
  • Add milk/cream as you like. (If I’m adding cheese I often skip the dairy).

I don’t need to add many spices to this one; a little salt + white pepper or red pepper flakes usually does it, to taste after cooking.

A bowl os soup, Zuppa Toscana topped with grated parmesan cheese, a spoon and loaf od sourdough sitting next to it

This keeps in the refrigerator for 3-4 days, if you want to freeze some of it, keep the dairy out until you are ready to eat.

Sprinkling with parmesan is a delicious bonus. Or try a toasted crusty whole grain loaf and gouda. Or kick it up and add some pesto to your toast.

I’ve got some basics to making the best soups in my Super Soup Tips

Dig In, this time with a spoon 😉
Michelle