Zuppa My Weight Watcher Version of the Olive Garden Soup
Dive into a comforting bowl of “Zuppa: My Weight Watcher Version of the Olive Garden Soup,” a lightened-up take on the classic favorite. This hearty soup combines lean turkey sausage, tender russet potatoes, and vibrant kale in a flavorful, low-sodium chicken broth enriched with creamy, fat-free half-and-half—perfect for guilt-free indulgence. Enhanced with garlic, onion, and a hint of crushed red pepper flakes for just the right spice, this recipe delivers authentic Italian-inspired flavors while staying Weight Watchers-friendly. Ready in just 45 minutes, this wholesome soup makes a satisfying meal for any day of the week, all while keeping your wellness goals in check. With six generous servings, it’s ideal for family dinners or meal prepping!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Turkey sausage (lean, mild or spicy)
- 4 medium Russet potatoes
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 6 cups Low-sodium chicken broth
- 1 cup Fat-free half-and-half
- 3 cups Kale (chopped with stems removed)
- 1 tablespoon Olive oil
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Remove the turkey sausage from its casing (if necessary), and cook it in the pot until browned. Use a wooden spoon to break it into small crumbles.
While the sausage cooks, dice the onion and mince the garlic cloves.
Remove the browned sausage from the pot and set it aside on a plate lined with paper towels to absorb excess grease.
In the same pot, add the diced onion. Sauté for about 5 minutes until softened, then add the minced garlic and sauté for an additional 1 minute.
Thinly slice the potatoes (peeling them is optional) and add the slices to the pot.
Pour the chicken broth into the pot and bring it to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
While the soup simmers, rinse and chop the kale, removing any tough stems.
Once the potatoes are tender, stir in the fat-free half-and-half, cooked sausage, kale, crushed red pepper flakes, salt, and black pepper.
Simmer for another 5 minutes, stirring occasionally, until the kale is wilted and the soup is heated through.
Taste the soup and adjust seasonings if needed. Serve warm and enjoy!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 36.4 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5623 mg | 120% | |
*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.
