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Light Zuppa Toscana Soup
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Light Zuppa Toscana Soup

40 minServes 4Nutri-Score B€€
from @lowcarblove16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Italian sausage (casing removed)Meat450 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • chayote (peeled and diced)Produce2 pieces
  • sun-dried tomatoes (chopped)Pantry40 g
  • Italian seasoning (1 tsp)Spices5 g
  • garlic powder (1 tsp)Spices3 g
  • onion powder (1 tsp)Spices3 g
  • chilli flakes (to taste)Spices2 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • bone brothPantry1 litre
  • almond milk (unsweetened)Beverages240 ml
  • kale (stems removed, chopped)Produce150 g
  • parmesan cheese (freshly grated)Dairy40 g

per serving

Nutrition

376kcal

Carbs
11 g
Proteins
24 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Ladle

step by step

Method

  1. Brown the sausage

    • Heat a pan and add the Italian sausage (or ground beef or turkey).
    • Let it brown, breaking it up as it cooks.
    Step 1

  2. Add the aromatics

    • Add the onion and garlic to the browned meat.
    • Cook until softened and fragrant.
    Step 2

  3. Add the vegetables and seasoning

    • Stir in the chayote and sun-dried tomatoes.
    • Season with Italian seasoning, garlic powder, onion powder, chilli flakes, salt and pepper.
    • Mix well.
    Step 3

  4. Simmer the soup

    • Pour in the bone broth and bring to a simmer.
    • Add the almond milk and stir.
    Step 4

  5. Add the kale and parmesan

    • Bring down to a simmer and add the kale.
    • Cook until the kale is tender.
    • Finish with fresh grated parmesan and serve.
    Step 5
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