Blood Sugar Balancing Zuppa Toscana Soup
This Blood Sugar–Balancing Zuppa Toscana is a lighter, nutrient-dense twist on the beloved classic. It’s made with lean turkey sausage and crisp turkey bacon for satisfying flavor and protein, while part of the traditional potatoes are swapped for cauliflower to keep carbs in check and support steady blood sugar levels. Simmered in a creamy, flavorful broth with kale and aromatic seasonings, this cozy soup delivers comfort and nourishment in every bite—perfect for a balanced lunch or a hearty weeknight dinner.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 5 servings
Ingredients
- 1 lb. Italian ground turkey sausage (or crumbled tofu)
- 2 tbsp ghee (or olive oil)
- ½ white onion, diced
- 3 cloves garlic, minced
- 7 cups chicken bone broth (or vegetable broth)
- 2 cups water
- 2 yellow potatoes, cut into 1-inch cubes
- 3 cups small cauliflower florets
- 2 tsp salt
- 1 tsp black pepper
- 1 cup cream, grass-fed preferred (or coconut cream)
- 4 cups chopped kale
- 1/4 cup cooked and chopped turkey bacon bits (about 4 slices)
- ½ cup grated parmesan cheese
Instructions
- In a large pot over medium high heat, sauté the sausage (or crumbled tofu) until browned and starting to crisp. Move the cooked sausage to a plate and set aside.
- Turn the heat to medium and, in the same pot, add the ghee and onions. Saute until the onions begin to turn translucent. Add the minced garlic and saute for one more minute or until fragrant.
- Add the broth, water, potatoes, cauliflower, salt, and pepper. Turn the heat up to medium high and allow the mixture to come to a boil. Boil until the potato and cauliflower and fork tender, about 20 minutes.
- Turn heat to low. Add the kale, cream, and cooked sausage. Stir until the kale wilts and all ingredients are well distributed. Taste and add additional salt or pepper if needed.
- To serve, top with turkey bacon bits and parmesan cheese.
