Healthy Zuppa Toscana is a healthier spin on the well-known Olive Garden version of this soup. This recipe includes some lean ground turkey in addition to Italian sausage as well as coconut milk instead of heavy cream.
Course Main Dish, Soup
Cuisine Italian
Keyword healthy zuppa toscana
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 634kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1poundground sausage- we like the spicy version
1poundground turkey
1mediumyellow onion- diced
3wholecarrots- diced
3stalkscelery- diced
3clovesgarlic- minced
1 ½poundsyellow potatoes- diced
2Tablespoonsall-purpose flour
1/2teaspoon eachonion powder, Italian seasoning, and red pepper flakes- or to taste
kosher salt and freshly ground black pepper- to taste
8cupslower-sodium chicken broth
15oz.full-fat unsweetened coconut milk
4cupskale- stems removed and slightly massaged
Instructions
Sauté meat. In a large Dutch Oven, add olive oil over medium-high heat. Add the ground sausage and ground turkey, and cook until meat is browned and cooked through. Remove meat to a separate bowl.
Cook veggies. In the same pot, add a little more olive oil, the onion, carrots, and celery. Cook until the veggies are slightly softened. Then add minced garlic and stir for 30 seconds or so.
Add seasonings and flour. Sprinkle the flour over the top of the veggies as well as the seasonings (kosher salt, freshly ground black pepper, onion powder, Italian Seasoning, and red pepper flakes) and stir for a minute or so.
Add liquids. Then add the chicken broth and bring to a boil. Add the diced potatoes and cook until the potatoes are fork-tender. Add the meat back to the pot and stir well.
Add the kale. Finally, add the coconut milk and hearty kale and cook for about 10 additional minutes, or until piping hot.
Serve. Serve the soup in individual serving bowls. Serve with crackers or crusty bread. Some parmesan cheese would also be delicious.
Notes
STORE leftover soup in an airtight container for up to four days. We normally meal-prep and divide the soup into individual soup containers.
FREEZE leftover soup in a freezer bag for up to three months.