Zuppa Toscana Soup - Lightened Up

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 325.2
  • Total Fat: 16.3 g
  • Cholesterol: 64.1 mg
  • Sodium: 1,645.1 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 16.5 g

View full nutritional breakdown of Zuppa Toscana Soup - Lightened Up calories by ingredient


Introduction

I love Olive Gardens Zuppa Toscana Soup! So, I lightened it up by omitting the bacon and using turkey sausage. I also added mushrooms. Still tastes great but with a lot less calories. You could even lighten it up more by using 1% or 2% milk instead of heavy cream. Enjoy! I love Olive Gardens Zuppa Toscana Soup! So, I lightened it up by omitting the bacon and using turkey sausage. I also added mushrooms. Still tastes great but with a lot less calories. You could even lighten it up more by using 1% or 2% milk instead of heavy cream. Enjoy!
Number of Servings: 8

Ingredients

    1 package Jennie-O Turkey Sausage, lean (5 links)
    2 Tbsp. extra virgin olive oil
    1 cup chopped onion (yellow or white)
    2 cloves garlic, minced
    5 medium white mushrooms, sliced
    10 cups chicken broth
    3 med. russet potatoes w/skin, sliced 1/4" thick (chip style)
    3 cups chopped kale leaves, stems removed
    1/2 cup heavy whipping cream


Tips

You could lighten this recipe up even more by omitting the heavy cream and replacing it with 1% or 2% milk. Also, by using Pam when cooking the sausage and using only 1 Tbsp. olive oil when cooking the onions.


Directions

Heat 1/2 Tbsp. olive oil in a large pot over med-hi heat, just enough oil so the sausage doesn't stick to the pan. Remove casings from sausage and add it to the pot. Crumble sausage while cooking until no longer pink. When sausage is cooked through, remove from pot and set aside. Add the remaining 1 1/2 Tbsp. of olive oil to the pot and saute the chopped onion until almost clear, about 2-3 min. Then add the minced garlic and sliced mushrooms and cook another 1-2 mins. Then add chicken broth and sliced potatoes. Bring to a boil then reduce heat to medium and cook until potatoes are tender, approx. 20 min. When potatoes are tender and starting to crumble just a bit, add the sausage back to the pot along with the kale. Heat 1-2 min then add the cream. Stir to combine and serve.

Serving Size: Makes approx. 8 2-cup servings