Light zuppa toscana

A comforting Italian soup: kale, potatoes and chicken sausage in a broth made lightly creamy with milk. Nourishing and tasty, and lightened by leaving out the cream.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 319 kcal · 16 g protein · 38 g carbohydrate · 11 g fat

Ingredients

• 3 chicken sausages
• 4 potatoes
• 200 g kale
• 1 onion
• 200 ml milk
• 2 cloves of garlic
• 1 litre stock

Method

1. Brown the crumbled sausage and set aside.
2. Fry the onion and garlic, then add the potatoes and stock.
3. Cook for 15 minutes, then add the kale and sausage.
4. Finish with a little milk for creaminess.

Nutritional benefits

Chicken sausage provides protein (and is leaner than pork), potatoes supply carbohydrate, and kale adds fibre, vitamin C and antioxidants. Replacing the cream with a little milk makes this zuppa toscana lighter while keeping it comforting. Naturally gluten-free.

Variations and substitutions

• Vegetarian: use white beans instead of sausage.
• Lactose-free: use plant-based milk.
• Hotter: add chilli.
• With spring greens if you cannot find kale.

Storage and making ahead

Keeps for 3 days and freezes well. Reheat gently.

💡 Good to know

Choose chicken sausages rather than pork, and a splash of milk instead of cream: the soup stays indulgent but is much lighter.

See also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

Ingredients in this recipe: chicken sausages · potatoes · cabbage · onion · milk.

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