Low Sodium Zuppa Toscana Soup
Reimagine the cozy, rustic flavors of a classic Italian favorite with this Low Sodium Zuppa Toscana Soup. Crafted with heart-healthy ingredients like low-sodium Italian turkey sausage, nutrient-packed kale, and creamy russet potatoes, this soup is deliciously indulgent without the excess salt. A rich base of low-sodium chicken broth, unsalted butter, and a touch of heavy cream delivers luxurious flavor, while crushed red pepper flakes and oregano add the perfect hint of spice. With just 15 minutes of prep time and simple step-by-step instructions, this comforting soup is ideal for busy weeknights or meal preps. Serve it steaming hot with a side of crusty whole-grain bread or a sprig of fresh parsley for the ultimate guilt-free comfort food experience. Perfect for those seeking a low-sodium alternative without compromising on taste!
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Recipe Information
Ingredients
- 12 ounces Low-sodium Italian turkey sausage
- 4 medium Russet potatoes
- 6 cups Low-sodium chicken broth
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 cloves Minced garlic
- 4 cups Kale
- 1 cup Heavy cream
- 0.5 teaspoons Crushed red pepper flakes
- 0.25 teaspoons Ground black pepper
- 1 teaspoons Dried oregano
- 1 tablespoon Olive oil
- 2 cups Water
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds, then halve the rounds to create semi-circles. Set aside.
Remove the casings from the low-sodium Italian turkey sausage. In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the sausage to the pot and cook for 5-7 minutes, breaking it apart with a wooden spoon, until it is browned and fully cooked. Remove the sausage with a slotted spoon and set aside.
In the same pot, melt the unsalted butter. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low-sodium chicken broth and water, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the potatoes, crushed red pepper flakes, black pepper, and dried oregano. Bring to a gentle boil.
Reduce the heat and simmer uncovered for 10-15 minutes, or until the potatoes are tender but not mushy.
Return the cooked sausage to the pot. Stir in the kale and cook for 5 minutes, allowing it to wilt.
Reduce the heat to low and slowly stir in the heavy cream. Simmer for an additional 5 minutes, stirring occasionally, to warm everything through. Adjust seasonings if desired, keeping in mind the low-sodium restriction.
Serve the soup hot with optional garnishes like fresh parsley or a sprinkle of freshly grated Parmesan (omit the Parmesan for strict low-sodium compliance). Enjoy!
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 19.5 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5238 mg | 111% | |
*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.
