Olive Garden Zuppa Toscana Made Skinny

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4 slices bacon, I used Oscar Meyer center cut bacon, see shopping tips below

1½ cups onion, diced

1 teaspoon olive oil

2 teaspoons garlic, minced

4 cups reduced-sodium chicken broth

4 cups russet potatoes, peeled and diced small (~2 potatoes)

1 package (9.6 oz) Johnsonville fully cooked turkey breakfast sausage (70% less fat) cut each into small slices to create bite size pieces, see shopping tips below

5 cups fresh spinach

1½ cups reduced-fat milk (2%)


1 tablespoon cornstarch

Freshly ground black pepper, to taste

1. Cook bacon in microwave on paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.

2. Cook chopped onions in the microwave for 3 minutes until soft.

3. 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.

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4. 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.

5. To serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.

Makes 6 servings. Each serving, 1½ cups

Nutrition Facts
for 1 bowl (1½ cups)
228 calories
6g fat
2g sat fat
37mg chol
17g protein
28g carbs
4g fiber
838mg sod
5g sugar
SmartPoints value : 6