Sweet Potato Zuppa Toscana Soup

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Soups have got to be one of my favorite things to make. They fall into that wonderful one-pot meal category — proteins, veggies, everything you need all in one bowl. Granted they don’t always work year round (no one wants to eat a steaming bowl of mulligatawny soup in August), but for several seasons of the year they’re ideal. So when I had a nice bunch of kale to use up and a basketful of sweet potatoes, I thought I’d give this recipe a try.

Healthier Zuppa Toscana Soup

I kept seeing copycat recipes for Olive Garden’s Zuppa Toscana online. I’d never tried it, but a soup of Italian sausage, kale, and potatoes sounded pretty delicious. I simplified it a little and decided to replace the white potatoes with sweet potatoes.

I don’t always use sweet potatoes in place of white potatoes, but you may notice a trend: loaded sweet potato soup, sweet potato fries, and sweet potato topped shepherd’s pie.

Why all the sweet potatoes?

The plethora of sweet potato recipes is partly from necessity. We like to grow sweet potatoes in the garden and occasionally have so many that I have to get creative with how I use them!

Sweet potatoes are also very healthy. They’re high in potassium, fiber, and vitamin A. I love being able to incorporate such a nutrient-dense vegetable into great tasting meals.

For this soup, I slice the sweet potatoes fairly thin so they cook quickly. You can peel them first or just leave the peels on.

More Copycat Recipes Made Healthy

Here are some of our favorites:

Sweet Potato Zuppa Toscana Soup Recipe

Make this savory healthier zuppa Toscana recipe with Italian sausage, sweet potato, and kale.

Course Dinner Entree, Soup

Cuisine American, Italian

Cook Time 45 minutes

Servings 7 people

Calories 541kcal

Author Katie Wells


  • 1 lb Italian sausage
  • 2 large onions (diced)
  • 3 cloves garlic (minced, or 1 tsp garlic powder)
  • 6 cups chicken broth
  • 5 medium sweet potatoes (thinly sliced)
  • 1 cup heavy cream (or coconut milk)
  • 2 cups kale (washed, dried, and shredded)


  • In a large pot, brown the Italian sausage.

  • Remove the sausage and set aside.

  • Add the diced onions to the pot and cook until softened, about 5 minutes.

  • Add the minced garlic and cook and additional minute.

  • Stir in the chicken broth and bring to a boil.

  • Add the sweet potatoes and boil for about 20 minutes until sweet potatoes are fork tender.

  • Add the kale and simmer for 2 more minutes.

  • Reduce the heat to low and add the cream and cooked sausage.

  • Stir to combine and serve.


If your family likes a little heat, try using hot Italian sausage.


Calories: 541kcal | Carbohydrates: 42g | Protein: 18g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 645mg | Potassium: 1069mg | Fiber: 6g | Sugar: 9g | Vitamin A: 25314IU | Vitamin C: 32mg | Calcium: 131mg | Iron: 3mg

Do you like to make copycat recipes? What’s your best success?

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