zuppa toscana lite
This is my favorite soup when we go to Olive Garden. I rarely order it anymore b/c it's pretty high calorie. This version is a bit lighter but with the same flavor profile.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 - link hot italian sausage (about 4 ounces)
- 1 slice thick sliced bacon
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chicken boullion
- 1 quart water
- 2 small baking (russet) potatoes (ok to use different variety)
- 3 cups kale, stems removed and chopped
- 12 ounces fat-free evaporated milk
- 1/2 teaspoon red pepper flakes (optional)
How To Make zuppa toscana lite
-
Step 1Remove casing from sausage. Cut bacon into dice. If some parts are totally fat, feel free to discard. Cook sausage and bacon on medium high until they are browned and fat has rendered out. Drain off fat. (I use paper towels right in the pot to soak up the grease.)
-
Step 2Add onions to pan and cook until they have softened somewhat. Add garlic and cook for another minute.
-
Step 3Add water, bouillon, red pepper flakes, and potatoes. Bring to boil and simmer until potatoes have softened, about 15 minutes.
-
Step 4Add kale and evaporated milk. Simmer for another 5 minutes until kale looks completely wilted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Soups
Keyword:
#olive garden
Keyword:
#copy-cat
Ingredient:
Vegetable
Diet:
Low Fat
Method:
Stove Top
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