One-Pot Creamy Sausage-Free Zuppa Toscana
This One-Pot Creamy Sausage-Free Zuppa Toscana is a comforting, hearty soup with lean ground turkey, kale, and creamy broth—perfect for easy weeknight dinners!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for sautéing and bringing out flavors
- 1 onion diced
- 3 cloves garlic minced
- 1 pound ground turkey lean protein, sausage substitute
- 4 cups chicken broth creates a flavorful base
- 1 cup heavy cream for creamy texture and richness
- 1 teaspoon Italian seasoning herbs that bring warmth and earthiness
- 0.5 teaspoon red pepper flakes adds a gentle kick
- 3 cups kale chopped, nutrient-packed greens
- 2 large potatoes diced, hearty, filling element
- salt and pepper to taste, to balance and enhance flavors
Instructions
- Heat the olive oil in your pot over medium heat. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 4-5 minutes. Stir in the minced garlic and cook another 1-2 minutes, being careful not to let it burn.
- Add the ground turkey to the pot, breaking it up with your spoon. Cook until browned and cooked through, about 6-8 minutes.
- Stir in the diced potatoes, then pour in the chicken broth. Sprinkle in the Italian seasoning, red pepper flakes, salt, and pepper. Give everything a good stir to combine. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, approximately 15 minutes.
- Once the potatoes are soft, add the chopped kale. Simmer for another 3-5 minutes until the kale is wilted but still vibrant green. Finally, pour in the heavy cream and stir well to create that luscious, creamy texture. Taste and adjust seasoning if needed.
- Ladle your One-Pot Creamy Sausage-Free Zuppa Toscana into bowls and serve hot. This soup pairs beautifully with crusty bread or a simple green salad for a complete meal.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon or Spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
Notes
- Use low-fat or half-and-half instead of heavy cream for a lighter soup.
- Swap kale for spinach to reduce cooking time and add a milder green.
- Replace potatoes with cauliflower florets for a lower-carb alternative.
- Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on low heat to prevent cream from curdling.