Skinny Zuppa Toscana

4 servings
30 Minutes

My family loves soup. One of our favorites is Zuppa Toscana. I recently made Skinny Zuppa Toscana & shared it in my Instagram stories which you can get a snippet of below.

Lots of friends asked about it so I thought I’d share my recipe for a Vegetarian Zuppa Toscana with a Southern Twist (of course).

This is a base recipe that can be changed up as you like. That's one of the many great things about this soup - it was originally created to use what Italians in the countryside had on hand. Get more details about that in the original post on the blog.

What makes this recipe skinny? No meat so it's vegetarian. To make it vegan, leave out the milk or cream.

What gives it a Southern twist? Turnips & mustard greens (my Mama & Grandmother's favorite)!

And since it's meatless, this recipe cooks up super quick & easy - in 1 pot & 30 minutes or less!

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Other than adding a southern twist, another thing I did a little differently was to cut my potatoes into chunks instead of slices.

Since we were going meatless all week, I really want to give our meals more heft. It takes a lot to fill up a house full of guys & chunkier potatoes make that much easier to do!

I like to use red potatoes because they seem heartier than yellow & the flesh & skin have better texture than russets.

Your finished soup should be a little thicker than the traditional Zuppa Toscana, thanks to smashing a few of the potatoes.

And the greens should be cooked through but still have a little bite to them (al dente) - you don't want to cook out all the nutrients.

Skinny Zuppa Toscana

Recipe details

  • 4 servings
  • Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes



In a heavy bottomed saucepot, heat olive oil or butter over medium heat.
Add onion & turnip & sauté until the onion is translucent - about 2 minutes. Season with salt, pepper, & Italian seasoning. (IF you are adding additional veggies, do it in this step.)
Reduce the heat to low. Add the garlic & sauté for a minute or 2. DO NOT let the garlic get charred.
Increase the heat to medium-high. Add the tomatoes and just enough liquid (vegetable broth or water) to cover the vegetables. "Scrape" the bottom of the pot to incorporate all the flavor & seasonings. Let it simmer for a few minutes before adding the potatoes & greens.
Add the potatoes, kale, & mustard greens at the same time. Simmer for 15-20 minutes or until the potatoes are fork tender.
Taste & adjust seasonings.
At this point, I like to smash a few of the potatoes - it helps to thicken the soup a bit.
Slowly stir in milk or cream, if you are using it.
Serve hot with crusty bread & parmesan cheese (opt). Enjoy!

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