High Protein Zuppa Toscana Soup

Elevate your soup game with this High Protein Zuppa Toscana Soup—a lighter, nutrient-packed twist on the classic Italian comfort dish. Featuring lean ground turkey sausage, creamy cannellini beans, and vibrant kale, this recipe delivers a hearty punch of protein and wholesome flavor in every bowl. Thinly sliced russet potatoes create a velvety texture, while plain Greek yogurt adds a luscious creaminess without the guilt. A touch of crushed red pepper flakes lends just the right amount of heat, making this soup the ultimate cozy meal for busy weeknights or meal prep. Ready in under an hour and perfect for serving up to six, this healthy Zuppa Toscana is a satisfying one-pot wonder you’ll want to make again and again!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

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.

Step 3

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.

Step 4

Pour in the chicken broth and bring it to a gentle boil.

Step 5

Add the sliced potatoes to the pot and simmer for 15-20 minutes, or until they are tender and easily pierced with a fork.

Step 6

Stir in the cannellini beans and kale, cooking for 5-7 minutes until the kale is wilted.

Step 7

Once the kale is tender, return the cooked turkey sausage to the pot.

Step 8

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.

Step 9

Season with salt and black pepper to taste.

Step 10

Serve hot, optionally garnished with additional red pepper flakes or a sprinkle of Parmesan cheese for added flavor.

Nutrition Facts

Serving size	3661.2 grams (3661.2g)

Amount per serving	% Daily Value*
Calories	2204

Total Fat 57.80g	74%
Saturated Fat 14.70g	74%
Polyunsaturated Fat 1.30g
Cholesterol 326mg	109%
Sodium 5206mg	226%
Total Carbohydrate 254.90g	93%
Dietary Fiber 35.60g	127%
Total Sugars 25.70g
Protein 165.50g	331%

Vitamin D 0IU	0%
Calcium 790mg	61%
Iron 20mg	109%
Potassium 6958mg	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.

Source of Calories

Fat: 23.6%

Protein: 30.1%

Carbs: 46.3%