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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.
Course Easy Dinner
Cuisine Italian
Keyword soup
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 people
Cost $3.25

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.