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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Pour the low-sodium chicken broth into the pot and bring it to a gentle boil.

Step 4

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.

Step 5

While the potatoes cook, whisk together the unsweetened almond milk and cornstarch in a small bowl to make a slurry.

Step 6

Stir the slurry into the soup and let it simmer for 3-4 minutes to thicken slightly.

Step 7

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.

Step 8

Season the soup with salt, black pepper, and red pepper flakes (if desired). Taste and adjust seasoning to your preference.

Step 9

Serve hot and enjoy a delicious, lightened-up version of Zuppa Toscana!

Nutrition Facts

Serving size	3056.9 grams (3056.9g)

Amount per serving	% Daily Value*
Calories	1569

Total Fat 54.20g	69%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 0.70g
Cholesterol 320mg	107%
Sodium 5762mg	251%
Total Carbohydrate 142.00g	52%
Dietary Fiber 21.80g	78%
Total Sugars 16.20g
Protein 146.20g	292%

Vitamin D 88IU	439%
Calcium 1140mg	88%
Iron 17mg	93%
Potassium 5137mg	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.

Source of Calories

Fat: 29.7%

Protein: 35.6%

Carbs: 34.6%