Slow Cooker Zuppa Toscana SoupRecipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
The soup is on! And this is one soup recipe you’re going to want to make over and over again. This Slow Cooker Zuppa Toscana Soup is simple, delicious and will keep you on track with your weight loss plan. Unlike eating this classic soup at your favorite Italian restaurant, this recipe packs in the flavor without packing in the calories.
With traditional Zuppa Toscana ingredients like Italian sausage, potatoes and a creamy broth, this recipe may sound like it will leave you cheating on your healthy diet. But we promise, you won’t be!
How to Make Zuppa Toscana Soup (The Healthy Way!)
This simple Zuppa Toscana recipe is just as delicious as it is easy to make. In fact, it comes together in your slow cooker so you can go about your day and come back to your kitchen for a healthy meal. And who doesn’t love whipping up a tasty recipe in a crock pot?
To make it, get started by cooking diced yellow onions, minced garlic and Italian chicken sausage in a skillet. Just add a little water to a large skillet over medium-high heat, toss in the ingredients, and let them cook for about five to eight minutes. Once the sausage is browned, drain the excess grease from the pan and pour the ingredients in your slow cooker.
Next, add cubed russet potatoes, black pepper, dried oregano and low sodium chicken broth to the slow cooker. There should be enough broth to cover the potatoes. If necessary, add water until the potatoes are covered. Cover the crock pot and let the Zuppa Toscana cook on low for five to six hours or high for three to four hours.
Remove the lid from the crock pot and stir in chopped kale and two-percent milk. Cover the soup and continue cooking on high for 30 minutes. Serve with crushed red pepper, and salt and pepper to taste.
The best part about this recipe? It makes six servings, so it’s a perfect pick for those busy days when the family is looking for something on the go.
On your Nutrisystem meal plan, each serving counts as one PowerFuel, one SmartCarb and one-half a Vegetable. Clocking in at just 184 calories, each serving of this healthy Zuppa Toscana Soup should still be logged in the NuMi app to ensure you are staying on track with your weight loss goals.
You can make some simple swaps based on your taste preferences and the ingredients you have on hand. Swap in an Italian-style turkey sausage, or switch up the veggies that you use. Try it with spinach, mushrooms, carrots, bell peppers or tomatoes.
Try a different low-sodium broth, such as vegetable broth or beef broth. You could even swap the russet potatoes with cubed sweet potatoes for a healthy twist!
More Easy Soup Recipes
Are you a soup lover looking for some recipe inspiration? We’ve got a few more easy recipes for you to check out:
- Easy French Onion Soup >
- Instant Pot Chicken Tortilla Soup >
- 5-Ingredient Chicken Noodle Soup >
- Slow Cooker Moroccan Lentil Soup >
- Corned Beef and Cabbage Soup >
- Veggie Cannellini Bean and Kale Soup >
- Zesty Tomato Soup >
- Instant Pot Turkey Butternut Squash Soup >
- Unlimited Fire Roasted Tomato Basil Soup >
- Creamy Butternut Squash Soup >
- Black Bean Quinoa Pumpkin Soup >
- Cauliflower Sweet Potato Soup >
- 4-Step Chicken Parm Soup >
Want to lose weight enjoying delicious breakfasts, lunches, dinners and snacks? Nutrisystem’s got a plan that will work for you! Get started with your weight loss plan today.
Calories per Serving: 184
On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and ½ Vegetable
- 2 Tbsp. water
- 1 large yellow onion, diced
- 1 Tbsp. minced garlic
- 1 pound chicken Italian sausage, removed from casing
- 2 medium russet potatoes, cut into 1-inch cubes
- 1 tsp. ground black pepper
- 1 tsp. dried oregano
- 5 cups low sodium chicken broth
- 3 cups chopped fresh kale
- 1 cup 2% milk
- 1 Tbsp. crushed red pepper
- Salt and pepper to taste
- Heat water in a large skillet over medium-high heat. Add onion, garlic and sausage. Cook for approximately 5-8 minutes until sausage is browned. Drain excess grease from pan and add mixture to slow cooker.
- Add potatoes, black pepper, oregano and chicken broth. There should be enough broth to cover the potatoes. If necessary, add water until potatoes are covered.
- Cover crock pot and cook on low for 5-6 hours or high for 3-4 hours.
- Remove lid from crock pot and add kale and milk, then stir to combine. Cover and continue to cook on high for 30 minutes.