By S Hahn
Zuppa Toscana alla Hungry Girl
8 steps
Prep:15minCook:30min
1/10 of recipe (about 1 1/3 cups): 205 calories, 8.5g total fat (3g sat. fat), 747mg sodium, 19g carbs, 3g fiber, 5g sugars, 14g protein
https://www.hungry-girl.com/recipe-makeovers/healthy-copycat-recipe-for-olive-gardens-zuppa-toscan
WW Points® value 5*
Prep: 15 minutes
Cook: 30 minutes
Updated at: Mon, 18 Mar 2024 02:44:36 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
9
Low
Nutrition per serving
Calories225.1 kcal (11%)
Total Fat9.9 g (14%)
Carbs19.6 g (8%)
Sugars7.2 g (8%)
Protein16.3 g (33%)
Sodium1021.4 mg (51%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 Tbspolive oil
1 cupchopped onion
1 ½ Tbspchopped garlic
5 linksItalian turkey sausage
raw, lean, or chicken, casings removed
6 cupsreduced-sodium chicken broth
20 ozrusset potatoes
cubed
5 cupskale
chopped
5 cupsfrozen cauliflower florets
thawed
1 cupfat-free milk
½ cuplight fat cream cheese
¼ tspsalt
or more to taste
¼ tspblack pepper
or more to taste
Parmesan cheese
Optional toppings, grated
bacon
crumbled
Instructions
Step 1
Directions:
Step 2
Place oil in an extra-large pot, and bring to medium heat. Add onion and garlic. Cook until fragrant, 1–2 minutes.
Step 3
Add sausages, and break them up with a spatula. Cook and stir until browned, 4–5 minutes.
Step 4
Add broth, potatoes, and kale. Bring to a boil.
Step 5
Reduce to a simmer. Cover and cook for 5 minutes, or until potatoes and kale are mostly tender.
Step 6
Meanwhile, in a blender or food processor, combine thawed cauliflower, milk, and cream cheese. Puree until mostly smooth and uniform.
Step 7
Add cauliflower puree to the pot. Cook and stir until potatoes are tender, kale has wilted, and soup is hot, 5–7 minutes.
Step 8
Season with salt and pepper.
Notes
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