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–+ servings
A bowl of healthy zuppa toscana on the table ready to eat.
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5 from 1 vote

Healthy Zuppa Toscana

Healthy Zuppa Toscana! This lightened up twist is made with lightened up ingredients and insanely delicious! Creamy, savory and well balanced for a yummy winter meal. Gluten Free + Low Calorie + Paleo
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 5 servings
Author: Megan Olson

Ingredients

  • 12 oz Cauliflower
  • ½ cup White Onion diced
  • 1 lb Ground Chicken Sausage or ground turkey sausage
  • 2 tablespoons Garlic minced
  • 1 teaspoon Red Pepper Flakes
  • 3 cups White Sweet Potatoes diced and peeled
  • 4 cups Vegetable Broth reduced sodium
  • 4 cups Kale or spinach
  • 2 slices Turkey Bacon uncured, sugar free
US Customary - Metric

Instructions

  • Add the cauliflower to a large pot of boiling water. Boil the cauliflower 10-15 minutes until tender then drain in a colander. Cool a few minutes before transferring to a blender and blending on high with a touch of broth until thick and smooth. Set aside.
  • Heat the large pot to medium heat and add the onion. Cook 2-3 minutes until transclucent. Add the garlic, red pepper flakes and chicken sausage.
  • Break up the chicken sausage with a wooden spoon and stir occassionally until cooked through about 5 minutes.
  • Add the potatoes (add salt and pepper if using ground chicken or turkey), cauliflower mixture and broth. Bring the pot to a boil then reduce to a low simmer, cover and cook 25 minutes.
  • While the potatoes cook, cook the turkey bacon slices according to package instructions. Slice into 1-inch pieces and set aside on a plate. Once the potatoes are soft, stir in the kale and bacon. Serve immediately!
  • Keep soup in the refrigerator up to 7 days or in the freezer up to 60 days.

Notes

    • Using Ground Chicken or Turkey. If you swap the sausage for plain ground meat you will need to add salt and pepper to the soup. It may also need a bit of Italian seasoning added as well.
    • Storing. Keep leftover soup in the refrigerator for up to 7 days or in the freezer for up to two months. Reheat it in a pot on the stove and add more liquid if the soup is a bit thick.
    • Adjusting the Liquid. Depending on the size of your potatoes, you may need more liquid. You can either add more broth or some filtered water. 
    • Don't Overcook the Greens. You only want them to cook enough to wilt.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 34g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1900mg | Potassium: 802mg | Fiber: 4g | Sugar: 8g | Vitamin A: 17516IU | Vitamin C: 102mg | Calcium: 131mg | Iron: 3mg