Low Sodium Zuppa Toscana

Indulge in a comforting bowl of Low Sodium Zuppa Toscana, a heartwarming twist on the classic Italian soup that’s perfect for a healthier lifestyle. Crafted with flavorful low sodium Italian chicken sausage, tender slices of russet potatoes, and nutrient-packed kale, this recipe delivers all the cozy vibes without overloading on salt. A creamy, dairy-free option using unsweetened almond milk ensures it's lighter and suitable for various dietary needs. Slow-simmered in low sodium chicken broth and elevated with aromatic garlic and onions, each spoonful is bursting with savory goodness. Ready in just 50 minutes and ideal for meal prepping or family dinners, this low sodium Zuppa Toscana is the ultimate wholesome comfort food. Garnish with a touch of crushed red pepper for subtle heat and serve with crusty low-sodium bread for a satisfying meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Low sodium Italian chicken sausage
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 4 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
• 6 cups Low sodium chicken broth
• 5 cups Kale, stems removed and leaves roughly chopped
• 1 cup Unsweetened, plain almond milk or low sodium unsalted cream
• 1 teaspoon Crushed red pepper flakes (optional, for spice)
• 0.5 teaspoons Black pepper, freshly ground

Directions

Step 1

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

Step 2

Remove the casings from the low sodium Italian chicken sausage, crumble into the pot, and cook until browned, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.

Step 3

In the same pot, add the diced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Add the sliced potatoes to the pot and pour in the low sodium chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Step 5

Return the cooked sausage to the pot and stir in the chopped kale. Cook for another 5 minutes, or until the kale is wilted and tender.

Step 6

Stir in the unsweetened almond milk (or low sodium unsalted cream) and season with freshly ground black pepper. If desired, add the crushed red pepper flakes for a slight kick of heat.

Step 7

Simmer for an additional 5 minutes, ensuring all the flavors combine well. Taste and adjust seasoning if needed, keeping those low sodium dietary guidelines in mind.

Step 8

Serve hot with a side of crusty low-sodium bread, or enjoy on its own for a comforting, low-sodium meal.

Nutrition Facts

Serving size	(3219.2g)

Amount per serving	% Daily Value*
Calories	1849.8

Total Fat 69.8g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 320.2mg	0%
Sodium 4913.9mg	0%
Total Carbohydrate 178.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 14.3g
Protein 130.0g	0%

Vitamin D 100.0IU	0%
Calcium 1034.3mg	0%
Iron 14.5mg	0%
Potassium 6523.6mg	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: 33.8%

Protein: 28.0%

Carbs: 38.3%