Meal Prep Gastronomy: Zuppa Tuscanini, Nomad Style!
What zup friends? Lynette here to share an easy one-pot easy meal prep flavor explosion. 💣
It's super easy, good for making in RV tight kitchen, kinda spicy (lets your mouth know you ate), and filling. It hadn't crossed my radar to include in my meal prepping until I received a pot of it and the recipe from my niece a few years back. It was ❤️ at first bite! A one-pot meal that has it all: lean meat, potatoes, veggies, and a kick.
It's the best meal prep hearty soup I've had in years. Thank you, Shannon J!
This Zuppa Toscanini provides a satisfying blend of flavors, hearty ingredients, and undeniable comfort in one bowl. So, whether you're a seasoned cook, meal prepper, or a kitchen novice, dive into this bowl of goodness and let the spicy Italian magic unfold.
Prepare for a sensory journey with each spoonful. I've provided an alternate ending so that each day it's served, the kale still has the freshness of day one. Let this zoup transport you.
Meal Prep Zuppa Toscanini (makes 14 servings)
2 pounds bulk spicy/mild (according to your taste) Italian ground sausage. - I use turkey, if available. If unavailable, I use pork and drain the fat after browning. If bulk is unavailable, I use links but remove from casings prior to browning.
3 pounds 93/7 ground turkey sausage
2 cups chopped onion (I used chopped and frozen for efficiency)
6 cloves minced garlic
1 tablespoon salt - or to taste
1 teaspoon black pepper
Pinch red chili flakes, optional
4-5 medium potatoes - peeled and cut into 1" chunks
6-8 cups chicken broth
8 ounce Neufenchatel Cheese (low-fat cream cheese), softened and cubed
12-16 ounces washed and chopped kale
Directions
In a large Instapot, using the sauté feature, brown together sausage, ground turkey, onion, garlic, salt, and peppers. Drain.
Stir in potatoes. Pour in broth until meat and potatoes are just covered. Bring to a slow boil (using high saute setting), reduce heat (low saute setting), cover (steam vent open), and simmer for 10 minutes.
Add cheese and gently mix until melted.
Alternate endings
4. Stir in chopped kale, wait a couple minutes for the kale to soften, and serve. Still tasty on days two - seven but kale loses it’s bright green color.
4. Serve
Day One: Ladle a hot serving of Zup over a handful of washed and chopped kale, wait a couple minute for the kale to wilt, stir, and serve.
Days Two-Seven: Heat serving of soup. Stir in a handful of washed chopped kale, wait a couple minute to wilt, stir, and serve.
35 g Protein, 21 g Carbohydrates, and 22 Fat (made with turkey sausage)
37 g Protein, 21 g Carbohydrates, and 37 Fat (made with pork sausage)
Bon appetito!
Curious why I meal prep a week at a time to maintain our 150 pound weight loss a decade ago? Find all the answers and more in my book, "Idled Too Long: A Never Too Late to Re-Engage Health and RVing Adventure." It's your guide to a leaner, healthier, and stronger life.
Leave comments below and share your experience in preparing and enjoying this recipe.
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