Lighter Zuppa Toscana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. Turkey-Jenni-O Italian Style Seasoned Ground Turkey 1.5 tsp Red Pepper Flakes2 slices pork bacon 1 onion, sliced3 clove garlic, minced8.5 cup chicken broth, less/reduced sodium 3 cups chopped Kale 1 cup Fat free half and half
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and add the kale, cook five minutes. Stir in the half and half and the cooked sausage; heat through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHYNAORCHID.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and add the kale, cook five minutes. Stir in the half and half and the cooked sausage; heat through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHYNAORCHID.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 7.5 g
- Cholesterol: 58.4 mg
- Sodium: 1,316.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.1 g
- Protein: 24.1 g
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