ZUPPA TOSCANA SOUP...MADE HEALTHY

Lots of admissions going on here. Number one, I love saying the name of this soup! ZUPPA TOSCANA! Number two, I had never eaten it before but really wanted to. Number three, the minute I saw cream was in the recipe, there was no way on this cutting back diet, that I was going to make it fat and calorie laden. Healthy version to the rescue! This flavorful soup will please everyone in the house and you’ll love having it for leftovers. 
It is a perfect delicious, savory and filling winter soup! For Me, it will be an all-year round soup! Making it again this week in fact!

 You can't taste the kale or realize it's cauliflower, so getting these two nutrient filled foods is so great in the soup! 

What You'll Need

Zuppa Toscana Soup Made Healthy

INGREDIENTS 

1 lb (16 oz) sweet Italian turkey sausage or spicy turkey sausage

6 slices of bacon, chopped

1/2 cup chopped onion

3 teaspoons minced garlic

1 (32 oz) carton of low-sodium chicken broth

2-3 water

One small russet potato, sliced

2 cups cauliflower, cut small

1/2 teaspoon ground pepper

1/2 teaspoon salt

3 to 4 cups of chopped kale

1/2 cup half-and-half

Parmesan cheese, Shredded, optional for topping

DIRECTIONS 

In a large Dutch oven, brown your sausage. Removed with a slotted spoon and set aside in the sausage drippings on medium heat cook the bacon pieces until crispy. Add the onion and cook until the onions are translucent. Add in the mix garlic and stir for about a minute. Poor in your chicken broth in the water. Season with salt and pepper. Keep in the pot on medium heat, adding your sliced potatoes and cauliflower pieces. Bring to a simmer and cook for about 10 minutes until the cauliflower and potatoes are soft. Add in the chopped Kale and simmer for an additional 10 minutes. Add in the sausage and the half-n-half and cook though. Garnish with shredded Parmesan if desired.

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