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Zuppa Toscana Soup


4 tsp of olive oil

24 oz of ground turkey, pork, or chicken

1 cup diced green onion

4 cups of sugar and carb free chicken broth

2 cups of water

3 cups of peeled and sliced kohlrabi

3 cups of chopped kale

1 tsp fennel seeds crushed

Fresh ground pepper -generous

Salt to taste

1 bottle of vanilla drink – phase 1-3 option

1 cup of heavy cream – phase 4 option

Romano cheese for topping – phase 4 option

Italian Sausage Seasoning Recipe:

2 tsp dried parsley

2 tsp Italian seasoning

½ tsp fennel – crushed

1tsp of paprika

½ tsp red pepper flakes

2 tsp salt

2 tsp fresh minced garlic

Soup assembly:

In a pan add olive oil, choice of meat and brown over medium high heat until cooked through. Add green onions and Italian seasoning recipe sautéing for a few more minutes.

Transfer to soup pot, or stock pot. Add chicken broth, water, kohlrabi, fennel, salt, and pepper. Cover and simmer for 15 min.

Add in kale and simmer for 10 to 15 minutes longer. Add in vanilla drink or heavy cream option. You may completely omit this step.

Serve soup warm.

Soup yields 6 servings: each serving contains 1 cup of veggies and 4 oz of protein.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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