Zuppa Toscana Soup Light Version
Indulge in the cozy, comforting flavors of this *Zuppa Toscana Soup Light Version*—a healthier twist on the classic Italian-inspired favorite. Crafted with lean Italian turkey sausage, tender russet potatoes, and nutrient-packed kale, this lightened-up recipe swaps heavy cream for unsweetened almond milk, creating a creamy yet guilt-free broth thickened with a touch of cornstarch. Simmered in low-sodium chicken broth and elevated with aromatic garlic and onion, this soup is packed with flavor while staying heart-healthy and calorie-conscious. Perfect for busy weeknights, it’s ready in just 45 minutes and serves 6, making it an ideal meal for the whole family. Enjoy a nourishing, wholesome bowl of this modern Zuppa Toscana, and savor the rich taste without the extra calories!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean Italian turkey sausage
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 3 medium russet potatoes, cubed
- 4 cups kale, stems removed and chopped
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a large pot or Dutch oven, cook the lean Italian turkey sausage over medium heat, breaking it up into small pieces with a spoon, until browned. Remove the sausage from the pot and set aside, leaving any rendered fats in the pot.
Add the diced yellow onion to the pot and sauté for 5 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Pour the low-sodium chicken broth into the pot and bring it to a gentle boil.
Add the cubed russet potatoes to the broth and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes cook, whisk together the unsweetened almond milk and cornstarch in a small bowl to make a slurry.
Stir the slurry into the soup and let it simmer for 3-4 minutes to thicken slightly.
Add the cooked sausage back into the pot along with the chopped kale. Simmer for 5 minutes, or until the kale is wilted and tender.
Season the soup with salt, black pepper, and red pepper flakes (if desired). Taste and adjust seasoning to your preference.
Serve hot and enjoy a delicious, lightened-up version of Zuppa Toscana!
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1140 mg | 88% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5137 mg | 109% | |
*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.
