Go Back
+ servings
Make one of Olive Garden's most popular soups, but at home and on a healthier, lighter note! This soup is rich, creamy and full of flavor. You won't be able to tell that it's not from Olive Garden! Filled with tender potatoes, bacon, turkey sausage and kale, this soup is perfect for these cold wintery days! #olivegarden #zuppatoscana #soup #onepot | https://withpeanutbutterontop.com

Easy One Pot Healthy Zuppa Toscana

Learn how to make Olive Garden's popular Zuppa Toscana at home and on a lighter note! Everything comes together easily in one pot and is guaranteed to wow you and your family. Tender russet potatoes, kale, bacon, and turkey sausage - all seasoned to perfection!
Course Soup
Cuisine Italian
Keyword Easy One Pot Healthy Zuppa Toscana, Soup, Zuppa Toscana
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 327kcal
Author Samantha Buckner


  • 1 tbsp olive oil
  • 1 lb turkey sausage,
  • 1 1/2 tsp Italian seasoning
  • 6 oz bacon, chopped
  • 1/2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 cups unsalted chicken stock, or broth *SEE NOTES BELOW
  • 2 cups water
  • 1 tsp sea salt, more or less, to taste
  • 1/4 tsp black pepper, more or less, to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 4 medium russet potatoes, sliced 1/4" thick
  • 1 cup half and half, or sub with coconut milk for dairy-free option
  • 2 cups kale, chopped, stems removed


  • freshly chopped basil
  • red pepper flakes
  • freshly grated parmesan cheese


  • Place a large soup pot with olive oil over medium-high heat. Once heated, add the turkey sausage and break it into small chunks as it cooks.
  • Season with Italian seasoning and continue to cook through. Transfer to a plate and set aside.
  • Add the bacon, stir and cook 5-6 minutes, or until cooked through. Transfer to the same plate as the sausage and drain all but 1 tablespoon of bacon grease from the pot.
  • Place the pot back on the stove, add the onions and allow to sauté 3-4 minutes or until translucent. Add garlic and sauté for 30 seconds, stirring.
    Add the oregano, basil, and thyme seasonings. Stir to mix.
  • Pour in the chicken stock and water and bring to a boil over high heat. Add the potatoes and boil until fork tender, approximately 10-12 minutes. Time will be dependent on how thickly cut your potatoes are.
  • Reduce the heat to medium and pour in the half and half, add the sausage and bacon back to the pot, as well as the chopped kale. Cook until the kale is a bright green and has softened.
  • Season with salt and pepper, to taste, if desired. Serve garnished with red pepper flakes, freshly chopped basil, and grated parmesan cheese.


BROTH/STOCK: I prefer stock in this soup (as well as many), as it provides more flavor, but you can use broth instead. Vegetable or chicken will work.
- If using regular broth or stock (that is not 'unsalted' or 'low-sodium'), I would recommend adding additional salt with discretion. Season to your taste preference.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 24g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 744mg | Potassium: 626mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1775IU | Vitamin C: 36.5mg | Calcium: 122mg | Iron: 2.7mg