Italian Sausage Soup Low Fat

Warm, hearty, and bursting with Tuscan-inspired flavors, this Low-Fat Italian Sausage Soup is a wholesome comfort food classic with a healthy twist. Made with lean Italian turkey sausage, vibrant vegetables like zucchini, carrots, and spinach, and protein-packed cannellini beans, this one-pot meal is as nutritious as it is delicious. A fragrant blend of oregano, basil, and optional red pepper flakes elevates the broth, while the use of low-sodium chicken broth and no-salt-added tomatoes keeps it light and heart-friendly. Perfect for a satisfying weeknight dinner, this soup is ready in under an hour and pairs beautifully with crusty whole-grain bread or a simple side salad. Bonus: sprinkle a touch of Parmesan on top for an added burst of savory goodness! Keywords: low fat Italian sausage soup, healthy soup recipes, lean turkey soup, one-pot meals.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 450 grams lean Italian turkey sausage
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, chopped
• 6 cups low-sodium chicken broth
• 1 can (400 grams) canned diced tomatoes (no salt added)
• 1 can (400 grams) canned cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon crushed red pepper flakes (optional)
• 4 cups baby spinach leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0 to taste grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Remove the turkey sausage from its casings (if necessary) and add it to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer the sausage to a plate and set aside.

Step 3

In the same pot, add the diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Step 4

Add the chopped zucchini to the pot and cook for another 2 minutes.

Step 5

Pour in the chicken broth and add the canned diced tomatoes (including their juices), cannellini beans, oregano, basil, and crushed red pepper flakes (if using). Stir to combine.

Step 6

Return the cooked sausage to the pot, and season with salt and black pepper. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes.

Step 7

Stir in the baby spinach leaves and cook for an additional 2-3 minutes, until the spinach is wilted.

Step 8

Taste and adjust seasoning with more salt or pepper, if needed.

Step 9

Serve hot in bowls, optionally topped with grated Parmesan cheese.

Nutrition Facts

Serving size	3339.2 grams (3339.2g)

Amount per serving	% Daily Value*
Calories	1696

Total Fat 64.60g	83%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 1.30g
Cholesterol 322mg	107%
Sodium 5040mg	219%
Total Carbohydrate 130.30g	47%
Dietary Fiber 35.70g	128%
Total Sugars 36.50g
Protein 153.40g	307%

Vitamin D 0IU	0%
Calcium 634mg	49%
Iron 19mg	107%
Potassium 5095mg	108%

*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: 33.9%

Protein: 35.8%

Carbs: 30.4%