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healthy zuppa toscana

Healthy Zuppa Toscana (Olive Garden Copycat)

Fennel-spiced turkey sausage, sweet potatoes and lacinato kale in a garlicky broth, made creamy with Greek yogurt instead of heavy cream. About 31g protein a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method

Ingredients
  

Turkey sausage
  • 1 lb ground turkey 93% lean
  • 1 1/2 tsp fennel seed lightly crushed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp extra virgin olive oil
Soup
  • 1 tbsp extra virgin olive oil or butter
  • 1 large yellow onion diced
  • 5 garlic cloves minced
  • 1/4 tsp red pepper flakes plus more to serve
  • 6 cups chicken bone broth
  • 1 1/2 lb sweet potatoes about 2 medium, peeled and sliced into thin half-moons
  • 1 bunch lacinato kale stems removed, chopped (about 4 cups)
  • 1 cup plain Greek yogurt 2% or whole milk, at room temperature
  • 1/2 lemon juiced
  • sea salt and black pepper to taste
To serve
  • 1/4 cup Parmesan freshly grated from a block
  • lemon wedges and extra chili flakes

Method
 

  1. Mix the ground turkey with the fennel seed, smoked paprika, oregano, garlic powder, red pepper flakes, salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the turkey and cook for 6 to 8 minutes, breaking it into crumbles, until browned and crispy at the edges. Scoop it onto a plate.
  3. Lower the heat to medium. Add 1 tablespoon of olive oil and the onion and cook for 4 to 5 minutes until soft. Add the garlic and red pepper flakes and stir for 1 minute.
  4. Pour in the bone broth and scrape up the browned bits. Add the sweet potatoes, bring to a boil, then simmer for 10 to 12 minutes until just tender.
  5. Return the turkey to the pot and stir in the kale. Simmer for 3 to 4 minutes until the kale is silky.
  6. Whisk a ladle of hot broth into the Greek yogurt until smooth. Take the pot off the heat and stir in the yogurt mixture and lemon juice.
  7. Taste and add salt and pepper. Ladle into bowls and top with Parmesan, chili flakes and a squeeze of lemon.