Name: Zuppa Toscana with Parsnips
Prep time: 5 min
Cook time: 25 min

Cutting Carbs Without Sacrificing Flavor: Zuppa Toscana with Parsnips

There’s something undeniably comforting about a bowl of homemade Zuppa Toscana Soup. This rich, hearty soup, made famous by Olive Garden, is beloved for its creamy broth, savory sausage, and the perfect balance of potatoes and kale. But let’s be honest—sometimes, we want all that goodness without quite as many carbs. That’s where my little trick comes in: parsnips!

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Why I Swap in Parsnips (And Why You Should Too!)

I know the struggle of feeding picky eaters all too well. My kids are the type who will inspect every bite, searching for anything “suspicious” in their food. But the beauty of this soup? Once the parsnips soak up all the delicious flavors, they blend seamlessly with the potatoes. My kids gobble this up every time, none the wiser that they’re getting an extra serving of vegetables!

Parsnips have a mild sweetness and tender texture that makes them the perfect stand-in for some of the potatoes in this recipe. They help cut down on carbs while adding more fiber and nutrients. And honestly, it makes me feel so good knowing I’m nourishing my family with a meal that’s both wholesome and incredibly satisfying.

An Easy, Hearty Hug in a Bowl

This Zuppa Toscana is the definition of comfort food. Every spoonful feels like a warm hug, perfect for chilly nights or when you need a nourishing meal that’s easy to make. Unlike restaurant versions loaded with sodium and preservatives, this homemade version gives you full control over the ingredients. Plus, it’s incredibly versatile—whether you stick to the classic recipe or make a few adjustments, this soup is guaranteed to become a staple in your home.

Ingredients needed to make Zuppa Toscana with Parsnips

1 pound mild Italian ground sausage
2 tablespoons butter
1 white onion – diced small
4-5 cloves of garlic, minced
8 cups chicken broth
2 cups golden potatoes – diced into 1-inch pieces
1 cup parsnips, diced into 1-inch pieces
3 teaspoons salt – or to taste
1 teaspoon black pepper
2 cups heavy cream
2 cups chopped kale
6-8 slices of bacon, cooked and chopped (or bacon bits)
Grated parmesan cheese for topping (optional)

How to make Zuppa Toscana with Parsnips

In a large pot over medium high heat, sauté Italian sausage using a ground meat chopper 4-5 minutes or until browned.
Drain any excess oil, then set to the side.
In the same pot, add butter and saute onions over medium heat until translucent.
Add garlic and sauté for another minute until fragrant.
Stir in parsnips, potatoes, cooked sausage and seasonings.
Pour in broth and bring to a boil.
Boil until potatoes and parsnips are tender.
Turn down the heat to low and pour in heavy cream.
Stir in chopped kale and cook until tender.
Taste and add in more seasoning if needed.
Serve garnished with chopped bacon and optional parmesan.

Make your Zuppa Toscana Vegan!

Want a plant-based version? Simply swap out the Italian sausage for a vegan alternative, use vegetable broth instead of chicken broth, and substitute heavy cream with a plant-based option. You’ll still get that creamy, cozy texture with a completely plant-based twist!

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Zuppa Toscana with Parsnips

This Zuppa Toscana with Parsnips is a rich, creamy, and hearty soup that delivers all the comforting flavors of the classic dish while cutting down on carbs. By swapping in parsnips for some of the potatoes, this recipe sneaks in extra nutrients without sacrificing taste—perfect for picky eaters! Packed with savory Italian sausage, tender potatoes, nutritious kale, and a luscious broth, this homemade version rivals the restaurant favorite but gives you full control over the ingredients. Whether you're making it traditionally or opting for a vegan variation, this soup is a nourishing, family-friendly meal that feels like a warm hug in a bowl.

Prep Time: 5

Cook Time: 25

Serves: 8 people

Ingredients

1 pound mild Italian ground sausage

2 tablespoons butter

1 white onion – diced small

4-5 cloves of garlic, minced

8 cups chicken broth

2 cups golden potatoes – diced into 1-inch pieces

1 cup parsnips, diced into 1-inch pieces

3 teaspoons salt – or to taste

1 teaspoon black pepper

2 cups heavy cream

3 cups kale – chopped

1tsp dried oregano

1tsp dried thyme

Instructions

In a large pot over medium-high heat, sauté Italian sausage using a ground meat chopper for 4-5 minutes or until browned.

Drain any excess oil and set aside.

In the same pot, add butter and sauté onions over medium heat until translucent.

Add garlic and cook for another minute until fragrant.

Stir in parsnips, potatoes, cooked sausage, and seasonings.

Add chicken broth and bring to a boil.

Boil until potatoes and parsnips are tender.

Reduce heat to low and pour in heavy cream.

Stir in chopped kale and cook until tender.

Taste and adjust seasoning if needed.

Serve garnished with chopped bacon and optional parmesan.

A Bowl of Nourishment the Whole Family Will Love

As a mom, there’s nothing better than watching my kids happily slurp up a meal I know is both nourishing and delicious. This Zuppa Toscana with parsnips is a game-changer for anyone looking to enjoy a lower-carb, nutrient-packed version of the beloved classic. Whether you’re making it for a family dinner or meal-prepping for the week, this soup is guaranteed to be a hit.

Give it a try, and let me know if your kids notice the sneaky veggie swap—I bet they won’t! If you’re interested in other fulfilling soups, be sure to try my Sausage Lentil Soup and Lasagna Soup.

Cutting Carbs Without Sacrificing Flavor: Zuppa Toscana with Parsnips