Have you had Olive Garden’s Zuppa Toscana Soup and craved it for days afterward thinking you could never re-create that on your own or that it couldn’t possibly be healthy? It is not that difficult to make and is oh-so comforting, delicious, and a great way to get some vegetables in you!
I’ve been there, craving food from a restaurant but secretly wondering what ingredients are in it or just plain not wanting to spend the money ordering it.
In this article, I’ll be sharing everything you need to know about making the best Zuppa Toscana soup that also happens to be paleo, gluten and dairy-free!
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- Why I love this meal
- What tools do you need
- Ingredients you will need
- How to make Zuppa Toscana Soup from scratch
- Recipe Card and FAQ
Why I love this meal
This is an absolute go-to in our house and is probably on my meal rotation every other week. It is comforting and delicious, even my kiddos love it.
-Healthy: Zuppa Toscana soup has no dairy or gluten in it. It is considered paleo and whole30 friendly. There are not many recipes that meet this criteria that the whole family loves.
-Easy Way to Get Your Vegetables: Let’s be honest, who loves to eat raw kale? I mean it’s always way better somehow when you order it in a salad in a restaurant, but never seems the same at home.
The kale in this recipe softens as it cooks in the soup and absorbs all the delicious flavors in the soup making it easy to chew and taste great.
-Delicious: Why is it so delicious? Bacon. Period. Who doesn’t love bacon? The bacon and potato add so much flavor you won’t want to stop eating it.
Why Zuppa Toscana Soup is a Healthy Dinner Option
Zuppa Toscana is a hearty Italian soup known for its rich flavors and comforting qualities. It has several ingredients that can provide various health benefits when prepared with wholesome ingredients.
Leafy Greens (Kale): Often included in Zuppa Toscana, these greens are packed with vitamins A, C, K, and several B vitamins, along with minerals like calcium, potassium, and magnesium. Kale is an excellent source of antioxidants that help protect your cells from oxidative damage.
Potatoes: The potatoes in Zuppa Toscana provide fiber, which aids in digestion, stabilizes blood sugar levels, and supports heart health. They’re also a good source of vitamin C and potassium, essential for maintaining healthy skin and muscle function.
Garlic: A common ingredient in the soup, has anti-inflammatory and immune-boosting properties. It’s also been linked to improved heart health, as it can help reduce blood pressure and lower cholesterol.
Traditional Zuppa Toscana, especially when made from scratch, is also naturally low in sugar and doesn’t rely on heavily processed ingredients. This makes it a wholesome, balanced meal option, even one your kids will like!
What Tools You Will Need
-Large Stock Pot or Dutch Oven
This is the one I use and love. It’s not the top of the line but a great option if you are on a budget.
-Soup ladle
I use this one. It’s silicone, which I like a lot. We try to eliminate plastic as much as possible, especially with hot liquids and foods.
-Cutting Board
I have many, but use a different one for meat than everything else. Here’s the one I use for raw meats and stinky onions. And I like to use a wooden one for everything else. This bamboo one is great.
-Good Chopping Knife
There are so many options, but if you cook on the regular it pays to have a decent one. I am partial to this Henckels is what I’ve used forever and I’ve loved it. It’s definitely not the top of the line, but not the bottom either. I think it’s a great option for a beginner or newer cook.
If you are looking for something a little nicer Wusthof is an amazing brand, I recommend this one.
Ingredients You Will Need For Healthy Zuppa Toscana Soup
- Bacon
Any kind will work. If you are doing true whole 30 then you need to find some without sugar.
- Sausage
You can use breakfast sausage or Italian, either tastes great, it just needs to be ground.
- Kale
One small bunch is fine and I would get organic if possible. Curly kale is what I use and it works great.
- Yellow Onion
One small one or a half of a large one. Buy organic here too if possible.
- Garlic
Use fresh!! I cannot stress this enough. This is not a recipe where you want to substitute garlic powder or even minced garlic in a jar. In a pinch, you could do the jar, but if you have the time, get the real stuff.
- Russet Potatoes
I would not use red or yukon as they will not hold up as nicely in the soup and it will be more mushy.
- Salt and Pepper
- Chicken Broth
You can use your own if you have some, this will definitely up your flavor game. Otherwise the boxed organic is great from the store.
- Coconut Milk
Full-fat canned coconut milk. I have never tried the kind in the refrigerated section of the store for this recipe, I would think it’s likely too thin.
How To Make Zuppa Toscana Soup From Scratch
Do you have all of your ingredients? Are you ready for this?
Oh my goodness you are in for such a treat after all your hard work with this recipe. Give yourself enough time, as it is a little bit of a process.
Step 1:
Cut up your bacon and cook till crispy in your Dutch oven over medium heat. When cooked, remove the bacon to a paper towel-lined plate and reserve fat in the pot.
Step 2:
Cook ground sausage in a Dutch oven until cooked through and no longer pink inside. When finished, move to the same plate with bacon and keep the fat in the pot to saute vegetables.
Step 3:
Cut up your onions, garlic, and kale while the meat is cooking. Peel the potatoes and cut them up into bite-size pieces.
Step 4:
Saute garlic and onion in n pot over medium heat until fragrant and soft (1-2 minutes).
Step 5:
Add 2 cups of chicken broth and potatoes. Make sure the potatoes are covered with liquid and add more broth if they are not. Cook on a low boil/simmer for 15 minutes or until the potatoes are soft.
Step 6:
Add the remaining chicken broth, coconut milk, and meat to the pot. Simmer for 5 minutes.
Step 7:
Add kale and simmer for 10 minutes or until the kale is cooked through and bright green and soft.
Step 8:
Serve immediately or cool and store in the fridge for the next day. Honestly, this is great immediately but often tastes even better the next day!
Healthy Zuppa Toscana Soup From Scratch
Equipment
- -Large Stock Pot or Dutch Oven
- Soup Ladle
- cutting board
- -Good Chopping Knife
Ingredients
- 8 strips Bacon
- 1 pound Sausage
- 1 small bunch Curly Kale or half of a large bunch, stems cut off
- 1 small Yellow Onion
- 4 cloves Garlic minced
- 3 medium Russet Potatoes or 2 large, peeled and cut into small chunks
- 1 teaspoon Salt and Pepper
- 6 cups Chicken Broth
- 1 can Coconut Milk
Instructions
- Cut up your bacon and cook till crispy in your Dutch oven over medium heat. When cooked, remove bacon to paper towel lined plate and reserve fat in pot.
- Cook ground sausage in Dutch oven until cooked through and no longer pink inside. When finished, move to same plate with bacon and keep fat in pot to saute vegetables.
- Cut up your onions, garlic, and kale while the meat is cooking. Peel the potatoes and cut up in to bite size pieces. Make sure to slice the stems off the kale, all you should be left with is the leaves that you can chop up.
- Saute garlic and onion in pot over medium heat until fragrant and soft (1-2 minutes).
- Add 2 cups of chicken broth and potatoes. Make sure the potatoes are covered with liquid and add more broth if they are not. Cook on a low boil/simmer for 15 minutes or until the potatoes are soft.
- Add remaining chicken broth, coconut milk and meat to the pot. Simmer for 5 minutes.
- Add kale and simmer for 10 minutes or until the kale is cooked through and bright green and soft.
- Serve immediately or cool and store in fridge for next day. Honestly this is great immediately but often tastes even better the next day!
