Healthy Zuppa Toscana
Healthy Zuppa Toscana
Ingredients
- 1 pound ground chicken sausage, Italian seasoned, or unseasoned
- 1 onion, medium, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 gold potatoes, medium, sliced into thin half-moons
- 1 can full-fat coconut milk, 13.5 ounce, shaken well
- 4 cups kale, chopped, stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika, smoked, if using unseasoned sausage
- 1 teaspoon Italian seasoning, if using unseasoned sausage
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the vegetables: Dice the medium onion, mince the garlic cloves, and slice the gold potatoes into thin half-moons.
⏱️ 10 min
- 2
In a large pot or Dutch oven over medium-high heat, add the ground chicken sausage. Cook, breaking it apart with a spoon, until it is browned and cooked through. If using unseasoned chicken sausage, add 1 teaspoon of Italian seasoning and 1/2 teaspoon of smoked paprika during this step.
⏱️ 8 min
- 3
Once the chicken sausage is browned, drain any excess fat if necessary. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
⏱️ 6 min
- 4
Add the sliced potatoes to the pot. Pour in the 4 cups of chicken broth.
⏱️ 2 min
- 5
Season the soup with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (or to taste for spice). Stir everything together, then bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 10-15 minutes.
⏱️ 15 min
- 6
While the soup is simmering, chop the kale, removing any tough stems.
⏱️ 5 min
- 7
Once the potatoes are tender, add the chopped kale to the pot. Shake the can of full-fat coconut milk well, then pour it into the soup. Stir to combine and cook for 2-3 minutes, until the kale is slightly wilted.
⏱️ 3 min
- 8
Ladle the hot Zuppa Toscana into bowls. Garnish each serving with freshly grated Parmesan cheese. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Zuppa Toscana
- 1 pound ground chicken sausage, Italian seasoned, or unseasoned
- 1 onion, medium, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 gold potatoes, medium, sliced into thin half-moons
- 1 can full-fat coconut milk, 13.5 ounce, shaken well
- 4 cups kale, chopped, stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika, smoked, if using unseasoned sausage
- 1 teaspoon Italian seasoning, if using unseasoned sausage
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the vegetables: Dice the medium onion, mince the garlic cloves, and slice the gold potatoes into thin half-moons.
⏱️ 10 min - 2
In a large pot or Dutch oven over medium-high heat, add the ground chicken sausage. Cook, breaking it apart with a spoon, until it is browned and cooked through. If using unseasoned chicken sausage, add 1 teaspoon of Italian seasoning and 1/2 teaspoon of smoked paprika during this step.
⏱️ 8 min - 3
Once the chicken sausage is browned, drain any excess fat if necessary. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
⏱️ 6 min - 4
Add the sliced potatoes to the pot. Pour in the 4 cups of chicken broth.
⏱️ 2 min - 5
Season the soup with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (or to taste for spice). Stir everything together, then bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 10-15 minutes.
⏱️ 15 min - 6
While the soup is simmering, chop the kale, removing any tough stems.
⏱️ 5 min - 7
Once the potatoes are tender, add the chopped kale to the pot. Shake the can of full-fat coconut milk well, then pour it into the soup. Stir to combine and cook for 2-3 minutes, until the kale is slightly wilted.
⏱️ 3 min - 8
Ladle the hot Zuppa Toscana into bowls. Garnish each serving with freshly grated Parmesan cheese. Serve immediately and enjoy!
⏱️ 1 min