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Italian
Zuppa Toscana
The creamy sausage-potato-kale soup — blended white beans stand in for the heavy cream, invisibly.
373Calories
31.4gProtein
30.5gNet carbs
8.2gFiber
10.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 lb (450 g) 93% lean ground turkey
450 g
1½ tsp fennel seed + 1 tsp Italian herbs + ½ tsp chili flakes + ½ tsp smoked paprika + 1 tsp salt
10 g
3 medium (500 g) yukon gold potatoes, sliced into half-moons
500 g
1 small bunch (150 g) kale, stripped and torn
150 g
1¼ cups (200 g) cannellini beans
200 g
¾ cup + 1 Tbsp (200 g) unsweetened almond milk
200 g
3⅓ cups (800 g) chicken broth
800 g
1 onion (150 g), diced
150 g
4 cloves garlic, minced
12 g
3 Tbsp (15 g) nutritional yeast
15 g
Method
- Brown the turkey with the fennel-chili spice blend into craggy sausage crumbles — the fennel is what makes it read 'Italian sausage'. Set a third aside for topping.
- Onion into the pot for 4 minutes, garlic for 1, then broth and potatoes. Simmer 12 minutes until the potatoes are tender.
- Blend the beans smooth with the almond milk and nutritional yeast; stir in. That's the 'cream'.
- Kale in for the last 3 minutes — collapsed but still green.
- Ladle up and scatter the reserved crispy crumbles on top.
Nutrition facts
Per serving.
Calories373
Total fat10.6 g
Total carbohydrate38.7 g
Dietary fiber8.2 g
Net carbs30.5 g
Protein31.4 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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