Tanya's Zuppa Tuscona Soup (light version!)

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 9.5 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,080.5 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.6 g

View full nutritional breakdown of Tanya's Zuppa Tuscona Soup (light version!) calories by ingredient
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This is a version of Olive Garden's soup, I just lightened it up, lots! This is a version of Olive Garden's soup, I just lightened it up, lots!
Number of Servings: 18


    2 packages Hot Turkey Italian Sausage
    2 medium onion chopped
    6-8 cloves garlic chopped (around 1/4 cup)
    3 medium potatoes finely sliced (under half inch slices)
    12 cups no salt added chicken stock
    3-4 cups water
    2 bunches Kale washed and chopped
    8 slices bacon
    Milk (you could use half and half or cream, but then it wouldn't be as light)
    2 tbls olive oil
    salt and pepper to taste
    1 tbls crushed red pepper (if you like spice!)
    2 bay leaves


This is a great recipe to use up kale and to freeze! This is a double batch so that I can eat on it for a week and freeze for a later week when I get super busy again! If you use microwave bacon, just crisp it up and then crumble it in when you add the stock. It will infuse the broth with the necessary flavor.


Saute the onion and garlic in the olive oil - you need a big pot, get out at least one size bigger than you think!
Remove casing from turkey sausage and chop or tear it off into chunks into the pot once the onions and garlic have sauteed for about 5 minutes (should be transparent), cook the sausage (about 5 -10 minutes), add the bacon (you can use microwave bacon), cook it up as well, add the stock, crushed red pepper (if desired), salt and pepper for seasoning, bay leaves and water. Let this come to a boil. In the meantime, prep the potatoes and the kale. Add the potatoes. Boil for 15 minutes. Add the Kale. Boil for 10-20 more minutes. Take off the heat. Add the milk. Serve and enjoy!

Serving Size: Makes 18 1.5 cup servings (at least!)

Number of Servings: 18

Recipe submitted by SparkPeople user TBID227.

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