Olive Garden Zuppa Toscana (Copycat)
I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 5 cups water
- 1 teaspoon garlic minced
- 2 cups kale chopped
- 1 cup fat-free evaporated milk
- 4 red potatoes
- 1 tablespoon onion flakes dried
- 3 cups chicken broth reduced fat
- 1/2 lb reduced-fat italian sausage
- 2 slices turkey bacon chopped small
- Carbohydrate 25.4821566673707 g
- Cholesterol 234.026666666667 mg
- Fat 48.5204833333372 g
- Fiber 2.97256672437816 g
- Protein 62.0972316667423 g
- Saturated Fat 13.985494333334 g
- Serving Size 1 1 cups, 4 serving(s) (585g)
- Sodium 294.332166670183 mg
- Sugar 22.5095899429925 g
- Trans Fat 4.20817900000116 g
- Calories 799 calories
Cut potatoes into quarters, then slice each piece into quarter inch pieces. Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes). While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat). In the same skillet, saute bacon until crisp. When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes. Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!
