Lightened Up Olive Garden Zuppa Toscana
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Cook time: 
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Serves: 6 servings (1¾ cups each)
  • 4 slices nitrate-free bacon, chopped
  • 20 oz sweet Italian turkey sausage links, casings removed
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 cups reduced-sodium chicken stock
  • 3 cups russet potatoes, cubed
  • ¼ tsp freshly ground black pepper
  • 1 bunch kale, stems removed and cut into bite-sized pieces
  • 1 cup half and half
  • ½ cup whole milk
  1. Cook bacon in a large stock pot or Dutch oven over medium heat. Cook until crispy, stirring often and removing with a slotted spoon to a paper towel-lined plate; set aside. Drain all grease from pot and return to heat.
  2. Add the sausage and onion, cooking for 5-6 minutes, breaking up meat with a wooden spoon until no longer pink and onions are softened. Add garlic and stir; cook until fragrant, about 30-60 seconds.
  3. Add the chicken stock, potatoes, and pepper. Bring to a simmer and reduce heat to medium-low. Cook for 15-20 minutes or until potatoes are tender.
  4. Reduce heat to low. Add the kale, half and half, and milk, stir and cook for 1-2 more minutes or until kale is wilted and tender. Stir in bacon and serve.
Recipe adapted from The Country Cook
Nutrition Information
Serving size: 1¾ cups Calories: 365 Fat: 17.8 Carbohydrates: 25.3 Sugar: 5.3 Sodium: 990 Fiber: 2.7 Protein: 24.8 Cholesterol: 85
Recipe by Prevention RD at