Low Sodium Zuppa Toscana Soup

Indulge in a comforting bowl of Low Sodium Zuppa Toscana Soup, a healthier take on the beloved Italian classic. This deliciously creamy soup is loaded with savory low-sodium Italian turkey sausage, tender russet potatoes, nutrient-packed fresh kale, and a hint of indulgence from a splash of heavy cream. Perfectly seasoned with a medley of garlic, oregano, and a touch of red pepper flakes for subtle heat, this recipe delivers bold flavors without the extra salt. Simmered to perfection in a hearty low-sodium chicken broth, it's an easy one-pot meal that's ready in just an hour and perfect for cozy dinners or meal prepping. Garnish with fresh herbs or enjoy as-is for a simple, satisfying dish tailored for low-sodium diets.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces Low-sodium Italian turkey sausage
• 4 medium Russet potatoes
• 6 cups Low-sodium chicken broth
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion
• 3 cloves Minced garlic
• 4 cups Kale
• 1 cup Heavy cream
• 0.5 teaspoons Crushed red pepper flakes
• 0.25 teaspoons Ground black pepper
• 1 teaspoons Dried oregano
• 1 tablespoon Olive oil
• 2 cups Water

Directions

Step 1

Peel the potatoes and slice them into 1/4-inch thick rounds, then halve the rounds to create semi-circles. Set aside.

Step 2

Remove the casings from the low-sodium Italian turkey sausage. In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the sausage to the pot and cook for 5-7 minutes, breaking it apart with a wooden spoon, until it is browned and fully cooked. Remove the sausage with a slotted spoon and set aside.

Step 4

In the same pot, melt the unsalted butter. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the low-sodium chicken broth and water, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the potatoes, crushed red pepper flakes, black pepper, and dried oregano. Bring to a gentle boil.

Step 6

Reduce the heat and simmer uncovered for 10-15 minutes, or until the potatoes are tender but not mushy.

Step 7

Return the cooked sausage to the pot. Stir in the kale and cook for 5 minutes, allowing it to wilt.

Step 8

Reduce the heat to low and slowly stir in the heavy cream. Simmer for an additional 5 minutes, stirring occasionally, to warm everything through. Adjust seasonings if desired, keeping in mind the low-sodium restriction.

Step 9

Serve the soup hot with optional garnishes like fresh parsley or a sprinkle of freshly grated Parmesan (omit the Parmesan for strict low-sodium compliance). Enjoy!

Nutrition Facts

Serving size	(3454.7g)

Amount per serving	% Daily Value*
Calories	2478.2

Total Fat 146.7g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 502.1mg	0%
Sodium 1652.0mg	0%
Total Carbohydrate 180.5g	0%
Dietary Fiber 18.6g	0%
Total Sugars 19.5g
Protein 96.5g	0%

Vitamin D 0IU	0%
Calcium 510.2mg	0%
Iron 14.4mg	0%
Potassium 5238.4mg	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: 54.4%

Protein: 15.9%

Carbs: 29.7%