Рецепт Skinny Zuppa Toscana Soup
Brrrr....it's January and it's COLD here in NE Ohio! That means soup weather! If you are looking for the perfect soup to make, this Skinny Zuppa Toscana Soup will warm you right up. It's made lighter by substituting pork sausage with turkey sausage and cream with evaporated skim milk, but has got all the flavor of the Olive Garden original, in a better for you version!
I've said this many times before, I used to not be much of a soup person. I know, I know...I'm blaming it on the fact that growing up canned condensed soup was pretty much what having soup meant to me. When I got married and had a family of my own, I started making homemade soups, because soup in the wintertime was something my husband begged for! (Heck, I think he'd be good with soup all year round) That's when I discovered homemade soup is just SO MUCH BETTER than what I had thought soup was all those years!
Today, I have en extensive library of soup recipes to choose from, but I'm always on the look out for new and interesting recipes to add. This recipe for Skinny Zuppa Toascana Soup is my hand at re-creating a restaurant favorite for less fat and calories than the original.
Yup, I've had the Olive Garden version at the restaurant and really enjoyed it! But I imagine it's full of heavy cream and pork sausage. I think this version tastes just as good as the restaurant's, but it is just a little better for the waistline. You can enjoy a hearty 2 cup serving for around 200 calories.
My family enjoyed this soup and you will too! Winter will be here for awhile yet, so there's plenty of time to give this one a try! :) I know I'll be making it again soon!
Skinny Zuppa Toscana Soup (Olive Garden Copycat)
By Renee's Kitchen Adventures
Adapted from Pioneer Woman
A lighter copycat version of the soup made famous by Olive Garden restaurants
Ingredients
- 1 pound raw, bulk turkey Italian Sausage
- 3 cups sliced (1/4 ") red potatoes, with skin
- 1/2 - 1 tsp. oregano
- 1/2 tsp. garlic powder
- 1/4 tsp (or more or less to taste) crushed red pepper
- 1/4 tsp black pepper
- 4 cups fat free, low sodium chicken broth
- 1 medium onion, diced
- 1 -12 oz. can evaporated skim milk
- 1/2 cup half and half
- 4 cups torn into bite sized pieces, kale
- salt, to taste
Instructions
In 5-6 quart dutch oven or stock pan, brown the turkey sausage on med-high heat. Drain any excess oil, if needed. Add in onion and saute for about 6 minutes or until onion becomes translucent. Add the potatoes to the pot and stir to combine.
Add in black pepper, crushed red pepper, garlic powder and oregano and cook for about 1 minute. Add in the chicken stock, scraping up any brown bits that have formed on the bottom of the pan, bring to boil, then turn down to simmer. Simmer until potatoes are fork tender (for me, it was about 20 minutes).
Once potatoes are fork tender, add in the evaporated milk and the half and half. Continue to simmer.
Add in the kale and push into broth. Continue to cook until kale is tender. Taste for salt and adjust if needed. Serve hot, ladled into bowls.
Yield: approx. 4 quarts of soup
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.
Tags: soup, sausage, potato, kale, copycat, Olive Garden
Servings - approx. 8 Serving Size - approx. 2 cups per serving Points Plus per Serving - 5 Points+
Calories - 189, Total Fat - 5g, Carb. - 20g, Protein - 17g, Fiber - 2g
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