When it comes to cream soups, this flavorful “skinny” version is sure to satisfy anyone. Turkey sausage and fat-free half & half reduces the saturated fat content.
4 slices center-cut low sodium bacon, chopped
3 links spicy Italian turkey sausage, removed from casing
1 medium white onion, chopped
2 garlic cloves, minced
4 C. reduced sodium chicken broth
2 large russet potatoes
3 C. baby spinach
1 1/2 C. fat-free half & half
Salt & pepper to taste
Place the bacon into a large soup pot or dutch oven and cook over medium heat until cooked and crispy. Remove the bacon to a dry paper towel and set aside to use for garnish. Place the sausage into the pot with the bacon grease and cook until nearly cooked through. Add in the onion and garlic and continue to cook until the sausage is browned and the onions are translucent. Once the veggies are tender and the meat is cooked, add the chicken broth and potatoes and bring it all to a bowl. Reduce the heat down to medium and simmer to cook for about another 10 minutes or until the potatoes are tender. Finally, toss in the spinach and pour the half and half. Heat through for a minute or two and season with salt and pepper to taste. Remove from the heat and serve right away with a sprinkle of the bacon. Makes 6 servings.
Nutrition information: Serving Size: About 1 1/2 Cup • Calories: 201.2 • Fat: 6.7 g • Carb: 18 g • Fiber: 2.4 g • Protein: 15.8 g • Sugar: 6.8 g • Sodium: 940.7 mg
Printable recipe available at: https://theskinnyfork.com/blog/skinny-zuppa-toscana