Skinny Zuppa Toscana


*This post is sponsored by Jennie O but all opinions are my own.*

My husband and I recently completed our first ever Whole 30. We went through a lot of Jennie O’s ground turkey, especially in this soup! We ate this meal 5 different times during our Whole 30 experience, and now that it’s over, I find myself still craving it. I was grabbing the ingredients to make it at the store, when I saw this Lean Hot Italian Turkey Sausage, and I knew it would take this soup to the next level!

Hot Italian Turkey Sausage

It’s good with ground turkey (and Whole 30 approved) – but using the turkey sausage is definitely my favorite!

Serves: 4

Skinny Zuppa Toscana

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 64 oz chicken broth
  • 2 large russet potatoes
  • 1 small onion
  • 2 teaspoons minced garlic
  • 1 (19.5 oz) package Jennie-O Hot Italian Turkey Sausage
  • 6 slices cooked bacon
  • 1 cup chopped kale


  1. Slice Potatoes into thin rounds.
  2. In a large soup pot, heat chicken broth and potatoes over medium-high heat.
  3. While the potatoes are heating, dice onion and heat onion, garlic, and turkey sausage in a large skillet until sausage is browned. Once browned, add the mixture to the potatoes and broth.
  4. Add in crumbled bacon and let simmer for 10-15 minutes until the potatoes are soft.
  5. Stir in chopped kale and serve.
Cuisine: Italian | Recipe Type: Main Dish


Use ground turkey or sweet Italian sausage to make the soup less spicy


Join us in making the switch to turkey for a tasty way to eat better!

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10 Responses to “Skinny Zuppa Toscana”

  1. Kelsea
    This was so yummy. I love Zuppa Toscana and usually use the copy cat recipes that contain flour, butter, and heavy cream. I love this skinny version just as much or even more! I don't feel so bloated afterwards and it just tastes lighter but still has all the yummy flavors of zuppa Toscana.

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