SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 1.9 g
  • Cholesterol: 17.5 mg
  • Sodium: 485.0 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.5 g

View full nutritional breakdown of Olive Garden Zuppa Toscana Clone -- Low Fat calories by ingredient
Report Inappropriate Recipe

Olive Garden Zuppa Toscana Clone -- Low Fat

Submitted by: SPAZWRITER

Introduction

This is my favorite soup. I order it every time we go there. I don't like the salad because they put too much dressing on them, but anyway -- I've used the links though this time I used the tube that you fry up - you can do regular Italian sausage too, I was trying to cut the fat. This is my favorite soup. I order it every time we go there. I don't like the salad because they put too much dressing on them, but anyway -- I've used the links though this time I used the tube that you fry up - you can do regular Italian sausage too, I was trying to cut the fat.
Number of Servings: 24

Ingredients

    Pepper, red or cayenne, 2 1/2 tsp
    minced Garlic, 3 tsp
    Kale, 2 cup, chopped (Did spinach this time)
    Land O Lakes Fat Free Ultra-Pasteurized Half & Half, 1 cup (used 2% canned milk this time - calories are for that)
    sweet raw onion, 2 cup
    swanson low sodium 100% fat free chicken broth, 7 cans
    6 links Alfresco chicken sausage sweet italian
    5 large potatoes, scrubbed and sliced thin
    1 pkg frozen spinach
    water 2 cups

Directions

saute onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken broth and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour.
Add the half and half (milk)and cook until thoroughly heated. Stir in the sausage and the spinach (or kale), let all heat through and serve. Delicious! Serves 20- 24 people, one cup servings.






Great Stories from around the Web


Rate This Recipe