40/30/30 Zuppa Toscana

40/30/30 Zuppa Toscana Estimated Nutrition (per serving) Nutrient Amount Calories Carbs ~30g ~120 kcal (40%) Fat ~10g ~90 kcal (30%) Protein ~23g ~92 kcal (30%) Calories ~302 Sodium ~700 mg ↓ 50% from original Notes for More Spice: • Use hot Italian turkey sausage or mix in cayenne/chili flakes when browning meat. • Add a few dashes of your favorite hot sauce before serving.

Updated at: Wed, 14 May 2025 08:09:18 GMT

Nutrition balance score

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Ingredients

12 servings

10 cupswater

3low-sodium chicken bouillon cubes

or 6 cups low-sodium broth + 4 cups water

½ tspsalt

reduced from 1 tsp

2 tspcrushed red pepper flakes

spicier

2 tspgarlic paste

1.5 lbsrusset potatoes

cubed, increase for more carbs

1 lblean ground Italian turkey sausage

93% lean or homemade spicy version

1white onion

large, diced

1 bunchfresh kale

torn into small pieces

½ cuphalf-and-half

instead of 1 cup heavy cream

2 ozreal bacon bits

optional, reduced for fat/sodium control

Black pepper

to taste

cayenne

Optional for more heat, or hot sauce at the end

Instructions

Step 1

In a large stockpot, add water, bouillon (or broth), salt, red pepper flakes, garlic, and cubed potatoes. Bring to a simmer over medium heat. Stir occasionally.

Step 2

In a skillet, sauté onion and turkey sausage until sausage is browned and onion is soft. Drain excess fat if needed.

Step 3

Add sausage/onion mix and kale to the pot. Simmer 20–30 minutes, until potatoes and kale are tender.

Step 4

Stir in half-and-half and optional bacon bits. Simmer gently for another 10 minutes. Taste and adjust heat/salt.