Healthy(ish) Zuppa Toscana 

I love a good hearty soup as much as the next guy and this one is one of my favorites! But heavy cream is a night mare for my waistline and my digestion so here is how I cleaned it up 💪🏼
If you follow the same meal plan as I do here are the breakdowns 😘 Serving : 1 1/2💛1/2💚1❤️

  • 1 pound ground hot sausage (clean it up EVEN MORE with hot turkey Italian sausage)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoon whole wheat flour
  • 64 oz. low sodium chicken stock
  • 6 Russet potatoes 
  • 3/4 cup plain almond milk
  • 2 tbsp EVOO or coconut oil 
  • 6 cups torn kale pieces


  1. Add sausage to a large soup pot and crumble as it cooks over medium heat.
  2. When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
  3. Sprinkle 1 tbsp flour over mixture and stir to combine.
  4. Pour in the chicken stock and bring to a boil.
  5. Meanwhile, wash potatoes and slice thin (I use a mandolin). Slice into 1/4-inch slices.
  6. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender.
  7. While potatoes are cooking mix almond milk and EVOO together until fully combined Sprinkle with a tbsp whole wheat flour and continue to mix until combined
  8. Reduce heat to low and stir in the almond milk mixture and kale. Cook for 5 minutes, stirring occasionally.
  9. Serve hot. 

Enjoy! 😘

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