Healthy Zuppa Toscana

4.84 from 6 votes

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

Cook Time 30

Total Time 50

Servings servings

Calories 634kcal

Author Sue Ringsdorf

Ingredients

For the sausage and veggies:

2 Tablespoons olive oil
1 pound ground sausage - we like the spicy version
1 pound ground turkey
1 medium yellow onion - diced
3 whole carrots - diced
3 stalks celery - diced
3 cloves garlic - minced
1 ½ pounds yellow potatoes - diced

For the seasonings and broth:

2 Tablespoons all-purpose flour
1/2 teaspoon each onion powder, Italian seasoning, and red pepper flakes - or to taste
kosher salt and freshly ground black pepper - to taste
6-8 cups lower-sodium chicken broth - depending on how you like your soup
15 oz. full-fat unsweetened coconut milk
4 cups kale - 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.
2 Tablespoons olive oil, 1 pound ground sausage, 1 pound ground turkey
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.
1 medium yellow onion, 3 whole carrots, 3 stalks celery, 3 cloves garlic
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.
2 Tablespoons all-purpose flour, kosher salt and freshly ground black pepper, 1/2 teaspoon each onion powder, Italian seasoning, and red pepper flakes
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.
6-8 cups lower-sodium chicken broth, 1 ½ pounds yellow potatoes
Add the kale. Finally, add the coconut milk and hearty kale and cook for about 10 additional minutes, or until piping hot.
15 oz. full-fat unsweetened coconut milk, 4 cups kale
Serve. Serve the soup in individual serving bowls. Serve with crackers or crusty bread. Some parmesan cheese would also be delicious.

Notes

- The amount of broth you use in this soup is dependent upon your preference. For an extra "brothy" soup, use 8 cups. For a thicker soup, use closer to 6 cups.
- 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.

Nutrition