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zuppa toscana lite

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For zuppa toscana lite

  • 1
    link hot italian sausage (about 4 ounces)
  • 1 slice
    thick sliced bacon
  • 1 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 tsp
    chicken boullion
  • 1 qt
    water
  • 2 sm
    baking (russet) potatoes (ok to use different variety)
  • 3 c
    kale, stems removed and chopped
  • 12 oz
    fat-free evaporated milk
  • 1/2 tsp
    red pepper flakes (optional)

How To Make zuppa toscana lite

  • 1
    Remove 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.)
  • 2
    Add onions to pan and cook until they have softened somewhat. Add garlic and cook for another minute.
  • 3
    Add water, bouillon, red pepper flakes, and potatoes. Bring to boil and simmer until potatoes have softened, about 15 minutes.
  • 4
    Add kale and evaporated milk. Simmer for another 5 minutes until kale looks completely wilted.
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