Healthy Tuscan Soup
A cozy, nutritious twist on classic Tuscan soup made with lean turkey sausage, hearty potatoes, fresh kale, and a creamy broth. Perfect for a comforting, healthy meal!
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INGREDIENTS
- 1 lb turkey sausage, or ground turkey for lean option
- 6 cups chicken or vegetable broth
- 4 golden potatoes, diced thick, about 2 ½ cups when chopped
- ½ teaspoon salt or to taste
- black pepper to taste
- 4 cups kale, chopped roughly
- 1 cup half and half
- ¾ cup carrot, diced into circles or half moons, not too thick
- ½ cup celery, medium diced
- 2 tablespoons all-purpose flour
- ¾ cup brown onion, diced
- 1 tablespoon butter, I used unsalted
INSTRUCTIONS
- Brown the sausage: Heat a Dutch oven or large pot over medium-high heat. Add the turkey sausage (or your preferred option) and cook, breaking it into small pieces, until browned and fully cooked. Drain the excess grease, keeping about 1 tablespoon for extra flavor.1 lb turkey sausage
- Sauté the vegetables: Return the pot to the heat and add the butter and the reserved sausage drippings. Add the diced carrots, celery, and onion, then season with salt and black pepper. Sauté for 5-7 minutes until the vegetables soften and become fragrant.½ teaspoon salt or to taste, ¾ cup carrot, ½ cup celery, ¾ cup brown onion, 1 tablespoon butter, black pepper to taste
- Add the flour: Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly.2 tablespoons all-purpose flour
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth, stirring constantly to prevent any lumps. Add the half-and-half gradually, then stir in the diced potatoes.6 cups chicken or vegetable broth, 1 cup half and half, 4 golden potatoes
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste and adjust the seasoning with more salt and pepper, if necessary. Add the cooked turkey sausage back into the pot, followed by the chopped kale. Let the soup simmer on low until the kale is wilted and tender.4 cups kale
- Serve & enjoy: Once everything is cooked through, serve the soup hot. I love pairing it with a side of ciabatta or some fresh rye bread. Enjoy!
VIDEO
NOTES
- To Store. Transfer the soup to an airtight container and refrigerate for up to 3-4 days.
- To Reheat. Heat the soup on the stove over medium heat, stirring occasionally. If it thickens after chilling, simply add more chicken broth to reach your desired consistency.
- To Freeze. This soup freezes well, but avoid adding kale before freezing as it can become soggy when thawed. Add fresh kale while reheating for the best texture and flavor.
- Serves: 6-8 people.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 318kcalCarbohydrates: 30gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 748mgPotassium: 1001mgFiber: 4gSugar: 5gVitamin A: 4244IUVitamin C: 41mgCalcium: 131mgIron: 3mg
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