Zuppa Bountifulla


This recipe was modeled after Zuppa Toscana, from Olive Garden. I wanted to lower the fat and salt content of this recipe, make it lactose free, and use more nutritious ingredients. Changing the original potatoes to white yams, gives this soup a completely different flavor than the original. I also add additional veggies, more garlic, more spice, less water, and use low sodium broth.

Zuppa Bountifulla

Prep Time:

Cook Time:

Zuppa Bountifulla


  • 1 lb ground sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 white yam, sliced
  • 1/2 - 1 tsp crushed red pepper flakes
  • 4 slices bacon, cooked and chopped (using precooked bacon or real bacon bits is fine)
  • 1 quart low sodium chicken stock
  • 1 quart water
  • 2 cups lactose free, fat free milk-there are several good brands to pick from!
  • 1 bunch kale, cleaned, stemmed, and roughly chopped


  1. Brown the ground sausage with the onions.
  2. When the onions start to look clear, add the sliced white yam, cook for about 5 minutes.
  3. Add the garlic, celery and carrots cook a few minutes but do not burn the garlic.
  4. Add the crushed red pepper and bacon.
  5. Stir well.
  6. Add the chicken broth and water.
  7. Simmer to boiling and then reduce temperature to low.
  8. Cook for 20-30 min, stirring often or until the white yams and carrots are very soft.
  9. Add the 2 cups of fat free milk and kale, mix well and serve immediately.
  10. Add salt and pepper to taste.



  1. Yes Alison, it was supposed to say lactose free fat free milk 🙂 thanks for noticing the mistake ! I’ll get it fixed soon 😀

  2. I don’t understand how this recipe could be considered lactose-free when it has two cups of milk in it. Did you mean to say lactose-free milk instead of fat-free milk?

  3. Looks delish! I love how you made it more healthy!!

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