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Healthy Zuppa Toscana
Healthy Zuppa Toscana
A Taste of Koko

While the stuff from your favorite Italian restaurant is loaded down with a ton of pork sausage and heavy cream, this lightened-up Tuscan soup by Jane Ko calls for turkey sausage and half-and-half. We’re in. Pass the breadsticks.

For more tips, tricks and recipes from Jane Ko, check out her website, A Taste of Koko, and her exclusive interview on The Coterie.

RELATED: 7 Slow-Cooker Soups for Cozy Nights

6 servings

1 tablespoon olive oil

20 ounces fully cooked sweet Italian turkey sausage, sliced

8 slices of bacon, chopped

1 large onion, diced

3 garlic cloves, minced

Kosher salt and freshly ground black pepper

16 ounces low-sodium chicken broth

2 large russet potatoes, thinly sliced

2 cups chopped kale

2 teaspoons flour, mixed with enough water to make a paste

1 cup half-and-half

Parmesan cheese, for serving

1 teaspoon crushed red-pepper flakes, for serving

1. Heat the oil in a large Dutch oven over medium heat. Add the sausage and cook on all sides until browned, about 5 minutes. Transfer to a plate.

2. Cook the bacon until it’s crispy, about 3 minutes; transfer to a small bowl.

3. Add the onion and garlic to the Dutch oven; season with salt and pepper. Cook, stirring frequently, until softened and fragrant, about 4 minutes.

4. Stir in 3 cups of water, the chicken broth, sausage, potatoes, kale and the flour mixture. Bring the soup to a boil and then reduce to a simmer. Stir in the half-and-half.

5. Simmer until the soup is warmed through and the flavors are melded, 5 to 10 minutes. Serve topped with crispy bacon pieces, Parmesan and red-pepper flakes.

514 calories

30g fat

32g carbs

29g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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