Olive Garden Lower Fat Zuppa Toscana
Indulge in the comforting flavors of this Olive Garden-inspired Lower Fat Zuppa Toscana, a lighter take on the classic Italian soup that doesn't compromise on taste. Made with lean turkey sausage, tender Russet potatoes, and nutrient-rich kale, this hearty dish is simmered in a silky, low-calorie broth enhanced by unsweetened almond milk. A dash of red pepper flakes adds the perfect hint of heat, while the thickened broth gives the soup its signature creamy texture—without the heavy cream! Ready in just 45 minutes, this healthier Zuppa Toscana is perfect for cozy weeknight dinners and packs all the savory, satisfying flavor you love. Garnish with freshly grated Parmesan for an optional touch of indulgence!
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Recipe Information
Ingredients
- 1 pound lean turkey sausage
- 0.5 teaspoon red pepper flakes
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 3 medium Russet potatoes, thinly sliced
- 3 cups kale, stems removed and chopped
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Parmesan cheese, for garnish (optional)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Remove the casings from the turkey sausage (if applicable) and add it to the pot. Cook until browned and fully cooked, breaking it into small pieces with a spoon or spatula. If necessary, drain any excess fat.
Add the red pepper flakes, diced onion, and minced garlic to the pot. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
Pour in the chicken broth and add the thinly sliced potatoes. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the soup and stir to thicken slightly.
Stir in the almond milk and chopped kale. Simmer for another 5–7 minutes, or until the kale is wilted and tender.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5885 mg | 256% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 17.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1152 mg | 89% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5535 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
