Olive Garden Lower Fat Zuppa Toscana Recipes

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

OLIVE GARDEN ZUPPA TOSCANA MADE SKINNY

Steps:

• Cook bacon in microwave on a paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
• Cook chopped onions in the microwave for 3 minutes until soft.
• Heat olive oil in a large pot or pan over medium heat. Add garlic and cooked onion. Cook together stirring frequently for 2 minutes. Stir in chicken broth and potatoes; bring to a boil. Turn down to simmer, cover, and cook about 10 minutes until potatoes are soft.
• In the meantime, in a small bowl, add milk. Stir in cornstarch using a whisk or fork until well combined. Using a rubber spatula or wooden spoon, so potatoes don't break, stir in sausage pieces, spinach and milk. Add black pepper to taste. Bring up to a boil, turn down to simmer, and cook for 5 minutes uncovered.
• To Serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.

OLIVE GARDEN ZUPPA TOSCANA

Steps:

• Add sausage to a large soup pot and crumble as it cooks over medium heat.
• When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
• Sprinkle flour over mixture and stir to combine.
• Pour in the chicken broth and bring to a boil.
• Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
• Once soup is boiling, add potatoes to pot.
• Cook for 20 minutes or until potatoes are fork tender.
• Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
• Serve hot.

OLIVE GARDEN LOWER FAT ZUPPA TOSCANA

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.