High Protein Zuppa Toscana Soup
Indulge in the hearty and nutritious flavors of High Protein Zuppa Toscana Soup, a lighter, protein-packed twist on the classic Italian favorite. Featuring lean ground turkey sausage, creamy russet potatoes, and vibrant kale, this comforting soup is balanced with the richness of Greek yogurt for a velvety finish without heavy cream. Cannellini beans add an extra dose of plant-based protein, while a hint of crushed red pepper and aromatic garlic elevate its savory depth. Ready in just under an hour, this one-pot meal is perfect for busy weeknights or cozy gatherings. Serve this wholesome creation warm, topped with a sprinkle of Parmesan or extra chili flakes for a customizable flair. Ideal for health-conscious food lovers, this nutritious recipe is as comforting as it is satisfying.
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Recipe Information
Ingredients
- 1 pound lean ground turkey sausage
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 4 medium russet potatoes, quartered and sliced thinly
- 1 15-ounce can cannellini beans, rinsed and drained
- 4 cups kale, stems removed and leaves chopped
- 1 cup Greek yogurt, plain and unsweetened
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey sausage and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Remove the sausage from the pot and set it aside.
In the same pot, add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic and crushed red pepper flakes. Cook for another minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Add the sliced potatoes to the pot and simmer for 15-20 minutes, or until they are tender and easily pierced with a fork.
Stir in the cannellini beans and kale, cooking for 5-7 minutes until the kale is wilted.
Once the kale is tender, return the cooked turkey sausage to the pot.
Remove the pot from heat and let it cool slightly, then gently stir in the Greek yogurt until fully incorporated. Do not boil after adding the yogurt to prevent curdling.
Season with salt and black pepper to taste.
Serve hot, optionally garnished with additional red pepper flakes or a sprinkle of Parmesan cheese for added flavor.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 326 mg | 108% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 25.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 6958 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
