Transport yourself to Italy in a heartbeat with this Healthy Zuppa Toscana. Inspired by Olive Garden's most popular soup, this healthier version is sure to hit the spot.
0 Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.
1 Spray the dutch oven with cooking grease.
2 Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.
3 After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**
4 Add the onion and garlic to the dutch oven. Sprinkle with salt and pepper, as desired. Use a spoon to stir frequently.
5 Cook for about 5 minutes, until onions start to get soft.
6 Add the block of neufchatel cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
7 Pour the chicken broth and potatoes into the dutch oven. Turn the burner up to medium-high heat. Cook for about 20 minutes, until potatoes are soft.
8 Cut the heat to low and add in the kale and meat. Mix completely and let cook for about 3 minutes, until the kale leaves start to wilt.
9 Scoop the soup into bowls. Top with bacon, parmesan cheese and red pepper flakes for some extra flavor.
10 Enjoy!
