Healthy Zuppa Toscana
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.
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.