Low Sodium Toscana Soup

Savor the comforting flavors of this Low Sodium Toscana Soup, a wholesome twist on the classic Italian-inspired favorite. Made with flavorful low sodium Italian turkey sausage, creamy russet potatoes, and nutrient-packed kale, this hearty soup is a perfect balance of indulgence and health-conscious eating. The rich base of low sodium chicken broth is enhanced with a splash of unsweetened almond milk for a creamy, yet guilt-free finish. This recipe is a must-try for those seeking a low-salt alternative without sacrificing taste. With simple ingredients and a quick 50-minute total cook time, this delicious soup is ideal for busy weeknights or meal prepping. Pair it with crusty low-sodium bread for the ultimate cozy meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound Italian turkey sausage (low sodium or no salt added, casing removed)
• 3 Russet potatoes (medium, diced into bite-sized chunks)
• 1 Onion (medium, finely chopped)
• 3 Garlic cloves (minced)
• 4 cups Low sodium chicken broth
• 1 cup Unsalted chicken stock (optional for more liquid)
• 4 cups Kale (stems removed, chopped)
• 1 cup Unsweetened almond milk (or milk of choice for creaminess)
• 1 tablespoon Olive oil
• 0 Black pepper (to taste)
• 0 Crushed red pepper flakes (optional, to taste)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the low sodium Italian turkey sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes, then remove it from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 5

Add the diced potatoes to the pot, followed by the low sodium chicken broth and optional chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Once the potatoes are tender, return the cooked sausage to the pot. Stir in the chopped kale and simmer for 3-5 minutes, until the greens are wilted.

Step 7

Lower the heat and stir in the unsweetened almond milk. Let the soup heat through for 2-3 minutes without bringing it to a boil to avoid curdling.

Step 8

Season the soup with black pepper and, if desired, a pinch of crushed red pepper flakes for heat. Adjust seasonings to taste.

Step 9

Serve warm with optional low sodium bread on the side or enjoy as is!

Nutrition Facts

Serving size	(2746.6g)

Amount per serving	% Daily Value*
Calories	1404.6

Total Fat 52.1g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 266.8mg	0%
Sodium 2858.2mg	0%
Total Carbohydrate 127.9g	0%
Dietary Fiber 15.2g	0%
Total Sugars 11.9g
Protein 117.8g	0%

Vitamin D 100.0IU	0%
Calcium 1099.3mg	0%
Iron 17.2mg	0%
Potassium 5498.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 32.5%

Carbs: 35.2%