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Ground chicken Zuppa Toscana
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Ground Chicken Zuppa Toscana Recipe

This copycat Zuppa Toscana is lightened up with ground chicken, but has all the creamy, cozy Italian flavors of my favorite Olive Garden soup.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Main Course, Soup
Cuisine: Italian
Servings: 8
Calories: 303kcal
Author: Becky Hardin

Equipment

  • Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken *
  • 1 teaspoon fennel seeds lightly crushed**
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground paprika
  • ¼ teaspoon crushed red pepper flakes plus more to taste
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon ground black pepper
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1½ pounds Yukon Gold potatoes peeled and sliced ⅛-in thick***
  • 4 cups chopped kale tough stems removed
  • 1 cup heavy cream room temperature
  • ½ cup grated parmesan cheese finely-grated
  • 2 teaspoons lemon juice to taste****

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground chicken and sprinkle evenly with the fennel seeds, Italian seasoning, garlic powder, onion powder, paprika, red pepper flakes, salt, and black pepper.
    1 tablespoon olive oil, 1 pound ground chicken, 1 teaspoon fennel seeds, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ¼ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Seasoned ground chicken in a pot.
  • Cook for 5-7 minutes, breaking the chicken into large, irregular chunks as it cooks rather than crumbling it finely. Continue cooking until browned and cooked through. Transfer the chicken to a plate, leaving any browned bits and rendered fat in the pot.
    Cooking ground chicken in a pot.
  • Reduce the heat to medium and add the onion. Cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
    1 small yellow onion, 3 cloves garlic
    Sautéing onions in a pot.
  • Add the chicken broth and scrape the bottom of the pot to loosen any browned bits.
    6 cups low-sodium chicken broth
    Building soup broth in a pot.
  • Add the sliced potatoes and bring the soup to a simmer. Cook uncovered for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
    1½ pounds Yukon Gold potatoes
    Potatoes added to soup broth in a pot.
  • Once the potatoes are tender, use the back of a wooden spoon or spatula to gently smash a few potato slices against the side of the pot.
    Cooking potatoes in soup broth.
    • This will release some of the potato starch and naturally thicken the broth, while leaving most of the potatoes intact.
  • Add the kale and return the chicken and any accumulated juices to the pot.
    4 cups chopped kale
    Ground chicken and kale added to soup broth.
  • Add the heavy cream and simmer for 2-3 minutes, until the kale is tender and the soup is hot.
    1 cup heavy cream
    Cream added to pot of soup.
  • Remove the pot from the heat and stir in the Parmesan. Taste and adjust the salt and red pepper flakes as needed.
    ½ cup grated parmesan cheese
    Creamy soup with kale, ground meat, and potatoes cooking in a pot.
  • Stir in 1-2 teaspoons of lemon juice to brighten the creamy broth.
    2 teaspoons lemon juice
    Finishing a pot of Zuppa Toscana soup with lemon juice.
  • Serve hot with additional Parmesan and red pepper flakes, if desired.
    A serving of ground chicken Zuppa Toscana soup.

Notes

*Look for ground chicken around 93% lean, using both breast and thigh meat. Leaner options may turn dry in this recipe. But any ground chicken or ground meat can be used here.
**If unavailable, swap for an equal amount of anise seeds, or simply omit them.
***Yukons work well because they become tender and creamy while holding their shape, and their starch helps thicken the broth. Red potatoes are a good substitute.
****Finishing with fresh lemon juice cuts the richness of the broth. Start with 1 teaspoon, taste, and add more if needed.
Becky's Top Tips:
  • A large Dutch oven or heavy-bottomed pot holds the soup comfortably and distributes heat evenly for browning the chicken and simmering the potatoes. A large soup pot or deep sauté pan can be used instead.
  • Adding the dried spices directly to the chicken allows their oils to bloom in the heat and coats the meat evenly. This is more flavorful than adding all the seasoning to the broth later.
  • Leaving the browned bits and rendered fat in the pot gives the onion and garlic a flavorful base to cook in.
  • A fork should slide easily into the potatoes when they are ready. If they still resist, give them another minute or two rather than moving on, since the potatoes provide both the substance and some of the natural thickening for the soup.
  • Lemon juice is added after the Parmesan so you can judge the final balance of richness, salt, and acidity. The goal is not to make the soup taste lemony, but to make the creamy broth taste lighter and more balanced.
  • The potatoes continue absorbing broth as the soup sits, so leftovers will generally be thicker than the freshly cooked soup. Add a splash of chicken broth or water when reheating if needed.
Storage: Store leftover Zuppa Toscana in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 303kcal | Carbohydrates: 19g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 164mg | Potassium: 767mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1627IU | Vitamin C: 28mg | Calcium: 128mg | Iron: 2mg