Lightened up Zuppa Toscana

I love ethnic foods! One of my favorite Italian dishes is Zuppa Toscana. The only bad thing about this flavorful soup is the creamy base. I decided to attempt to make a healthier version of this savory soup at home with my new best friend...non-fat plain Greek yogurt. 

I make mine in the Crock pot so I can have an awesome dinner when I get home from school or work, but you could also make this on the stove too. 

Here's what you'll need:

1 carton of low-sodium chicken stock 
2 individual cups of non-fat plain Greek yogurt
1 roll of Italian pork sausage
1 bag of frozen leaf spinach
3 medium russet potatoes
1 white onion
Italian seasoning blend
Minced garlic
 
Cook the pork sausage in a skillet until it is about half way cooked. Drain off the fat and rinse in hot water. This will make sure that you are draining as much fat as possible. Return the sausage to the pan and add sliced onion, garlic, and Italian seasoning. Cook until the sausage is browned all the way through and the onions are tender. 
Wash and dry the potatoes. Chop them into bite size pieces. It is up to you whether or not you leave the skin on. I left it on for the nutrition the potato skins offer and also because it gives the soup a little more of a rustic flavor. However, if you go to a restaurant such as Olive Garden, they peel the potatoes first. Add all of the ingredients to your Crock pot except for the yogurt. Cook this on medium for 4-6 hours. About 15 minutes before serving, stir in the yogurt to add a creamy texture. 

I love to serve this with a light Caesar salad and garlic bread on the side. This is also another great recipe you can freeze and warm up on a cold day when you need a quick dinner. Just be sure to avoid adding the yogurt until you are ready to serve!