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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.9
  • Total Fat: 11.4 g
  • Cholesterol: 80.0 mg
  • Sodium: 432.2 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.0 g

View full nutritional breakdown of Zuppa Toscana calories by ingredient
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Zuppa Toscana

Submitted by: RIAJADE01

Introduction

Substituting Italian-seasoned ground turkey for the traditional sausage, and whole milk for the cream lightens this soup up a bit.

I'm noticing that the Jennie-O ground turkey is stupidly high in sodium. I believe buying plain ground turkey and then adding a salt-free Italian Seasoning blend to it would achieve similar results with less sodium

Would go great with a simple mixed green salad topped with a balsamic vinaigrette, or with a caprese salad.
Substituting Italian-seasoned ground turkey for the traditional sausage, and whole milk for the cream lightens this soup up a bit.

I'm noticing that the Jennie-O ground turkey is stupidly high in sodium. I believe buying plain ground turkey and then adding a salt-free Italian Seasoning blend to it would achieve similar results with less sodium

Would go great with a simple mixed green salad topped with a balsamic vinaigrette, or with a caprese salad.

Number of Servings: 6

Ingredients

    1 small onion, diced
    2 oz diced pancetta
    1 tsp red pepper flakes
    2 cloves garlic
    1.25 lb ground turkey
    1 T italian seasoning (salt-free)
    1 lb russet potatoes cut into 1/4" thick rounds
    4 C low sodium chicken broth
    4C low sodium vegetable broth
    1 C whole milk
    Optional: Kale

Directions

1. In a large stock pot brown the turkey over medium-high heat until cooked through. Add red pepper flakes, cook another 10 seconds, then remove the meat and set aside, leaving drippings in pan.
2. Add the pancetta, garlic and onions and cook until the onions are turning brown, about 10 minutes.
3. Add the potatoes and broth. Bring to a boil and reduce heat, simmer 30 minutes, or until potatoes are tender.
4. Add whole milk and heat through (not allowing soup to return to a boil).
5. Add the ground turkey and, if desired, kale, and serve immediately.

Serving Size: roughly 6 1C servings






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