I’m going to go ahead and say that September is the start of soup season. See my list below of all the amazing macro calculated soup recipes we have to offer here on the website for free, in the cookbooks, and in our members only Ninja Insider archives. We have A LOT! And as always, you can find these in the MyFitnessPal food database for easy logging. I released this Zuppa Toscana recipe in Ninja Insider last Fall and it was a hit. It’s now making its way to all of you!
Here’s a list of some of my other favorite soups, chilies, and stews right here on the blog to get your started this Fall:
- Roasted Butternut Squash Soup {Lightened Up}
- Easy Paleo Meatball Soup
- The Easiest Tortilla Soup
- No Bean Turkey Chili
- One Pot Creamy Chicken and Broccoli Soup
- The Best White Chicken Chili
- Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}
- Sausage Bean Stew
From the cookbooks:
- Taco Soup (cookbook 1)
- Cabbage Patch Soup (cookbook 2)
- Chicken Pot Pie Soup (cookbook 2)
- Chicken Tortellini Soup (cookbook 2)
- Chicken Noodle Soup (cookbook 3)
- Crockpot Chicken Gnocchi Soup (cookbook 3)
- Loaded Cauliflower Soup (cookbook 3)
Currently In Ninja Insider:
- Roasted Red Pepper & Tomato Soup
- Pork Ramen Bowls
- Shrimp Wonton Soup
- Clam Chowder
- Loaded Baked Potato Soup
Learn more about our Members ONLY Ninja Insider subscription. (NI is Included in all macro client packages)
I hope you love this recipe as much as I do. Tag me on Instagram if you make it! I absolutely love seeing you guys making my recipes and sharing, it means a lot.
Zuppa Toscana
Ingredients
- 16 oz. turkey breakfast sausage
- 3 cloves minced garlic
- 1 small yellow onion, diced (160g)
- 2 tablespoons butter
- 1 teaspoon red pepper flakes
- 15 oz. Yukon Gold potatoes, diced
- 6 cups chicken broth (48oz)
- 2/3 cup plain nonfat Greek yogurt (227g)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large bunch of kale (5.5oz)
Instructions
- In a pan over medium heat brown your sausage. Cook until no longer pink. Strain out the grease and set aside.
- In a large soup pot over medium heat, melt your butter. Add the garlic and let it cook for about 1 minute. Next add the onions, red pepper flakes, and salt and pepper. Cook until the onions become translucent, about 3-4 minutes.
- Add the broth and potatoes. Let it simmer for 10-12 minutes, or until the potatoes become tender.
- Add the sausage back in along with the kale. Let it cook a few more minutes until the kale begins to soften.
- In a small bowl mix the Greek yogurt with about 1/2 cup of the hot soup. Slowly mix in about 1 more cup of hot soup. Pour all into the pot of soup and mix well.
- Serve with fresh parmesan cheese and/or bacon crumbles.
Nutrition Facts
Zuppa Toscana
Serves: 9
|
Amount Per Serving: 250g (1 cup)
|
||
|---|---|---|
| Calories | 195 | |
| % Daily Value* | ||
| Total Fat 8.9 | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 12.7 | 4% | |
| Dietary Fiber 1.5 | 4% | |
| Sugars | ||
| Protein 16.2 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
Find in Myfitnesspal by searching, “Stay Fit Mom Zuppa Tosacana.”
2 Comments
Any idea of the cooking time if I’m making this in the crockpot?
I would precook the sausage and then simmer on low 4-6 hours.