"Skinny" Zuppa Toscano Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 254.1
- Total Fat: 6.5 g
- Cholesterol: 43.3 mg
- Sodium: 998.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 7.3 g
- Protein: 23.2 g
View full nutritional breakdown of "Skinny" Zuppa Toscano Soup calories by ingredient
Introduction
A "skinnier" version of Zuppa Toscana soup! ALL of the flavor without all of the calories! A "skinnier" version of Zuppa Toscana soup! ALL of the flavor without all of the calories!Number of Servings: 6
Ingredients
-
• 1lb raw lean ground turkey seasoned with:
o 1 tsp brown sugar
o ¼ tsp salt
o ½ tsp black pepper
o 1TBSP dried Italian seasoning
o ½ TBSP dried marjoram
o 1 ½ tsp red pepper flakes
o 1 clove minced garlic
o 1 tsp ground ginger
• 4 slices center cut bacon, cut into ½ inch pieces
• 1 large onion, diced
• 1TBSP minced garlic
• 8 cups low-sodium chicken broth
• 1 medium head cauliflower, chopped
• 3 medium parsnips, chopped into ½ inch pieces
• 8oz silken tofu, blended to a creamy consistency
• 12oz frozen chopped kale
Directions
1. Mix the seasonings with the raw ground turkey and cook in a large pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat.
Add the cauliflower and parsnips, and boil until fork tender, about 15-20 minutes. Reduce the heat to medium and stir in the silken tofu, ground turkey, and chopped kale; heat through.
Serving Size: makes 6- 2.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROOKIE389.
2. Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat.
Add the cauliflower and parsnips, and boil until fork tender, about 15-20 minutes. Reduce the heat to medium and stir in the silken tofu, ground turkey, and chopped kale; heat through.
Serving Size: makes 6- 2.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROOKIE389.
