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Skinnier Zuppa Toscana

A lighter version of the sausage, potato, and kale soup from Olive Garden. 
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

  • ~1.5 lbs lean ground turkey (93/7) 757 g
  • 1 medium onion 226 g
  • 1 TBSP Italian seasoning
  • 1 /2 tsp red pepper flakes (this gives the soup a good kick. Reduce this amount if sensitive to heat or serving to kids!)
  • 1 tsp minced garlic
  • salt to taste
  • 8 chicken broth cubes + 8 cups of water (or 8 cups of chicken broth)
  • 2 medium potatoes, peeled, sliced in half and then cut into 1/2 inch slices 440 g
  • 1 cup Fat Free half and half 240 ml
  • 1/2 bunch kale 52 g
  • Parmesan cheese optional

Instructions

  • Cook ground turkey and onion together in a large soup pot over medium heat, crumbling the ground turkey as it cooks. Add in the Italian seasoning, red pepper, garlic, and salt. Cook until no pink remains.
  • Add in the chicken broth cubes and water. Then add the potatoes and bring the soup to a boil over high heat. Keep the soup boiling until the potatoes are soft. 
  • Bring down the temperature of the soup to low. Allow it to simmer for 10 minutes, and then stir in the fat free half and half and kale, allowing the kale to soften in the soup. Taste, adjust seasoning as necessary. 
  • Serve with grated Parmesan cheese on top, if desired, and additional crushed red pepper flakes for heat. 

Notes

Macros for 1/8 of the recipe (mine was a 411 g serving) are approximately 7F/22C/20P, or 235 calories.