Zuppa Toscana Soup - Lightened Up
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package Jennie-O Turkey Sausage, lean (5 links)2 Tbsp. extra virgin olive oil1 cup chopped onion (yellow or white)2 cloves garlic, minced5 medium white mushrooms, sliced10 cups chicken broth3 med. russet potatoes w/skin, sliced 1/4" thick (chip style) 3 cups chopped kale leaves, stems removed1/2 cup heavy whipping cream
Heat 1/2 Tbsp. olive oil in a large pot over med-hi heat, just enough oil so the sausage doesn't stick to the pan. Remove casings from sausage and add it to the pot. Crumble sausage while cooking until no longer pink. When sausage is cooked through, remove from pot and set aside. Add the remaining 1 1/2 Tbsp. of olive oil to the pot and saute the chopped onion until almost clear, about 2-3 min. Then add the minced garlic and sliced mushrooms and cook another 1-2 mins. Then add chicken broth and sliced potatoes. Bring to a boil then reduce heat to medium and cook until potatoes are tender, approx. 20 min. When potatoes are tender and starting to crumble just a bit, add the sausage back to the pot along with the kale. Heat 1-2 min then add the cream. Stir to combine and serve.
Serving Size: Makes approx. 8 2-cup servings
Serving Size: Makes approx. 8 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 325.2
- Total Fat: 16.3 g
- Cholesterol: 64.1 mg
- Sodium: 1,645.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.5 g
- Protein: 16.5 g
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