Description
This Healthy Zuppa Toscana is a nourishing, comforting soup perfect for busy weeknights. By swapping heavy cream for coconut milk and fatty pork for lean turkey sausage, this one-pot meal provides all the rustic, savory satisfaction of the classic Italian original without the heaviness. Featuring tender potatoes, earthy kale, and aromatic herbs, it is a wholesome, dairy-free feast that stores beautifully for lunches throughout the week.
Ingredients
1 tablespoon olive oil
1 pound ground Italian turkey or poultry sausage
1 medium onion, finely chopped
6 cloves garlic, minced
4 cups vegetable broth
1 pound Russet potatoes, sliced into 1/4 inch rounds
1 can (13.5 oz) full-fat coconut milk
3 cups fresh kale, chopped and stems removed
1 teaspoon red pepper flakes
Salt and black pepper to taste
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the ground turkey sausage and cook until browned, breaking it up with a spoon.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the sliced potatoes.
Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Reduce heat to low and stir in the coconut milk, allowing it to warm through.
Add the chopped kale and stir until wilted and vibrant green.
Season with red pepper flakes, salt, and pepper before serving.
Notes
Ensure you use full-fat canned coconut milk for the creamiest texture. If you prefer a thinner soup, you can use light coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg