Zuppa Soup w/Cauliflower & Collard Greens

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 5.1 g
  • Cholesterol: 22.4 mg
  • Sodium: 750.4 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 9.6 g

View full nutritional breakdown of Zuppa Soup w/Cauliflower & Collard Greens calories by ingredient


Introduction

My version of a makeover of the Olive Garden Zuppa Toscana that uses cauliflower instead of the potatoes, collard greens (only because I was out of kale but it worked great) and part sausage and part 97% lean ground turkey. The end result was all the spicy flavor of their soup but much less fat and way fewer starchy carbs. Goal achieved: lower fat, higher protein, lower carbs. My version of a makeover of the Olive Garden Zuppa Toscana that uses cauliflower instead of the potatoes, collard greens (only because I was out of kale but it worked great) and part sausage and part 97% lean ground turkey. The end result was all the spicy flavor of their soup but much less fat and way fewer starchy carbs. Goal achieved: lower fat, higher protein, lower carbs.
Number of Servings: 14

Ingredients

    Chicken Broth
    Pork Sausage
    97% Lean Ground Turkey
    3 Slices Bacon
    Onions
    Garlic
    Cauliflower
    Country Crock Light
    Collard Greens
    Milk
    crushed red pepper, salt & pepper to taste

Directions

Chop the bacon into small pieces and sauté in large pan. After the bacon renders some of the fat, add in the sausage and ground turkey. Cook until almost done and add in the onions and garlic. Cook until starting to soften. Add chicken broth, cauliflower and some crushed red pepper. Let simmer until cauliflower is starting to soften. Add in collard greens (or kale) and tablespoon of country crock. Simmer about 30 minutes or until the greens are the consistency you like. Stir in milk and let it warm through. Season with additional red pepper, salt & pepper.

Serving Size: Makes 14 servings of 1 cup each

Number of Servings: 14

Recipe submitted by SparkPeople user ADGIRL618.