Low Calorie Zuppa Toscana

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 89.2
  • Total Fat: 2.9 g
  • Cholesterol: 26.1 mg
  • Sodium: 311.0 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.8 g

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


Introduction

I am on a strict diet in which I enter everything into myfitnesspal.com and I wanted to make this soup as chunky and hearty as possible, while still being low calorie and healthy. I am newly married and my husband LOVES this. I am on a strict diet in which I enter everything into myfitnesspal.com and I wanted to make this soup as chunky and hearty as possible, while still being low calorie and healthy. I am newly married and my husband LOVES this.
Number of Servings: 16

Ingredients

    You will need:

    Mrs. Dash Original

    93% Lean Ground Turkey (4oz per serving, 5 servings per pack)

    Bell Peppers

    Onion

    Garlic (if desired)

    One Full Bunch Of Kale

    One Head Of Cauliflower

    Vegetable/Chicken Broth (enough for 4 cups)

    Water

    Salt and Pepper

    Fat Free Half and Half (1.5 cups)

Tips

The kale stands up to heat well and is very hearty so do not try to cook it until it is too soft or you may have overcooked your soup. Also, season well, but don't forget to taste the soup as you progress. My husband likes the spicy flavor, however young children may prefer a more mild soup.


Directions

Chop up your bell peppers, garlic, and onion in the bottom of a nonstick soup pot until they are slightly cooked. Then, add your ground turkey and cook until completely done. While you are cooking the ground turkey, be liberal with the Mrs. Dash salt and pepper. That is what will make this taste like a spicy sausage based soup! Now, pour in 4 cups vegetable broth, or chicken broth if desired, 2 cups of water, and 1.5 cups fat free half and half. While that is simmering on a medium high heat, chop up your head of cauliflower and kale into however big or small pieces you like in your soup. (I prefer a bit smaller bits of cauliflower and large strings of kale) After the liquids have had a chance to simmer together, dump in the entire vat of cauliflower and kale. Allow them to cook until slightly soft and season more to taste if needed.

YOU ARE DONE! :) Enjoy!

Serving Size: One Cup

Number of Servings: 16

Recipe submitted by SparkPeople user SNOWHAECK.