An attempt to recreate a healthier version of an Olive Garden favorite. If you use sausage with fennel seed, you can omit the aniseed.
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Units: US | Metric
- 3 (32 ounce) low sodium chicken broth
- 3 pieces bacon, chopped
- 1 large onion white, diced fine
- 6 large russet potatoes, peeled and diced
- 1 lb sweet Italian turkey sausage
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 bunch spinach or 1 bunch kale, cut into bite size pieces
- 1 cup half-and-half cream, fat-free
- 1/4 teaspoon ground aniseed
- 1/2-1 teaspoon salt, depending on taste
- 1 dash red pepper flakes
- black pepper
- 1In a large stock pot, cook the bacon until somewhat done.
- 2Add the onion and saute until almost caramelized (golden color).
- 3Add chicken stock and water, then bring to a light boil and add potatoes.
- 4Cook Italian sausage (with casings removed) separately in a skillet.
- 5When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
- 6Add mixture to the stock.
- 7When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
- 8Add fat free half and half, spinach, salt, aniseed, and peppers.
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Nutritional Facts for Healthier Zuppa Toscana (Olive Garden Clone)
Serving Size: 1 (523 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 331.8
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.8 g
- Cholesterol 28.6 mg
- Sodium 572.9 mg
- Total Carbohydrate 44.7 g
- Dietary Fiber 7.5 g
- Sugars 4.4 g
- Protein 16.7 g