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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.6
  • Total Fat: 9.1 g
  • Cholesterol: 47.1 mg
  • Sodium: 707.5 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 18.2 g

View full nutritional breakdown of Zuppa Tuscana (Light Version) calories by ingredient
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Zuppa Tuscana (Light Version)

Submitted by: MRSDUDLEY
Zuppa Tuscana (Light Version)

Introduction

This light version of this Olive Garden soup saves 320 calories, 28 grams of fat, and 11 grams of carbohydrates from the original recipe. It is packed full of flavors and allows you that bowl full of comfort while staying on track with your new years resolution. Enjoy! This light version of this Olive Garden soup saves 320 calories, 28 grams of fat, and 11 grams of carbohydrates from the original recipe. It is packed full of flavors and allows you that bowl full of comfort while staying on track with your new years resolution. Enjoy!
Number of Servings: 8

Ingredients

    1 pkg (5 links) of Hot Italian Turkey Sausage Links, casing removed

    1 T - dried oregano

    1 T - dried basil

    12 oz. Oscar Meyer Center Cut Bacon

    4 C - water

    32oz box of chicken broth

    1 medium head of cauliflower, chopped in bite sized florets

    2 cloves of garlic, minced

    1 medium onion, chopped

    2 C kale (or swiss chard)

    1 C fat free half-n-half

    salt & pepper to taste

Directions

Makes 8-10 HEARTY one cup servings.



In a non-stick skillet over medium-high heat, brown turkey sausage with oregano & basil. When fully cooked; drain, set aside. Wipe skillet clean with a paper towel.



-In the same skillet over medium-high heat, brown bacon; drain, set aside. Wipe skillet clean with a paper towel.



-In the same skillet over medium-high heat, saute onions and garlic for 1-2 minutes until slightly soft.



-Place water, broth, cauliflower, garlic, onion, sausage and bacon into a 6-8 quart soup pot; simmer over medium heat for approximately 10 minutes or until cauliflower is tender.



-Add kale and half and half to pot; season with salt and pepper; heat through.


Number of Servings: 8

Recipe submitted by SparkPeople user MRSDUDLEY.






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