Lightened Zuppa Toscana: A Heart-Healthy Twist
Enjoy a delicious and healthier version of the beloved Zuppa Toscana from Olive Garden. This recipe showcases the rich flavors of sweet Italian turkey sausage, complemented by the earthy taste of spinach or kale, and the comfort of tender russet potatoes. By utilizing low-sodium chicken broth and fat-free half-and-half, this dish maintains its creamy texture while significantly reducing calorie and fat content. Perfect for large gatherings or meal prep, this nourishing soup serves as a hearty yet healthier alternative to traditional recipes without sacrificing taste.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
low sodium chicken broth
96 ounces (liquid)
bacon
3 pieces (chopped)
white onion
1 large (diced fine)
russet potatoes
6 large (peeled and diced)
sweet Italian turkey sausage
1 lb (casings removed)
garlic cloves
3 (minced)
olive oil
2 tablespoons (liquid)
spinach or kale
1 bunch (cut into bite-size pieces)
half-and-half cream, fat-free
1 cup (liquid)
ground aniseed
1/4 teaspoon (spice)
salt
1/2-1 teaspoon (to taste)
red pepper flakes
1 dash (spice)
black pepper
to taste (spice)
Instructions
1
In a large stock pot, cook the chopped bacon over medium heat until it begins to crisp but is not fully cooked.
2
Add the finely diced onion to the pot and sauté until the onion becomes translucent and turns a lovely golden color, about 5-7 minutes.
3
Pour in the low-sodium chicken broth and bring the mixture to a light boil. Add the diced russet potatoes and cover, allowing them to cook until tender, approximately 15-20 minutes.
4
In a separate skillet, cook the sweet Italian turkey sausage, breaking it up with a spatula until it is browned and cooked through. Add the minced garlic to the skillet when the sausage is nearly done, cooking for an additional 1-2 minutes until fragrant.
5
Transfer the cooked sausage and garlic mixture into the pot with the broth and potatoes. Stir gently to combine.
6
Once the potatoes have softened, use a fork or potato masher to gently press some of them against the side of the pot, creating a thicker consistency while leaving some whole for texture.
7
Lower the heat and stir in the fat-free half-and-half, along with the chopped spinach or kale, ground aniseed, salt, red pepper flakes, and freshly ground black pepper to taste.
8
Allow the soup to simmer on low heat for an additional 5-10 minutes, ensuring everything is heated through before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lightened Zuppa Toscana?
It is a healthier version of the classic Italian soup featuring sweet Italian turkey sausage, potatoes, and greens in a creamy broth.
How is this version heart-healthy?
This recipe reduces calories and fat by using sweet Italian turkey sausage, low-sodium chicken broth, and fat-free half-and-half.
Can I use kale instead of spinach?
Yes, the recipe allows for either a bunch of spinach or kale depending on your preference.
What type of sausage is used in this recipe?
The recipe calls for one pound of sweet Italian turkey sausage with casings removed.
How do I thicken the soup without heavy cream?
By mashing some of the cooked russet potatoes against the side of the pot, you create a naturally thicker consistency.
What kind of potatoes are best for this soup?
Russet potatoes are recommended because they become tender and help thicken the soup when mashed.
Is this Zuppa Toscana recipe low in sodium?
Yes, it specifically uses low-sodium chicken broth to help manage salt intake.
Do I need to cook the bacon fully at the start?
No, you should cook the chopped bacon until it begins to crisp, but it does not need to be fully cooked before adding onions.
How much chicken broth is needed?
The recipe requires 96 ounces of low-sodium chicken broth.
When do I add the garlic?
Minced garlic should be added to the sausage skillet when the turkey sausage is nearly browned, cooking for 1-2 minutes until fragrant.
Can I make this soup dairy-free?
While the recipe calls for fat-free half-and-half, you could substitute it with a non-dairy cream alternative like coconut milk or almond milk.
How many garlic cloves are used?
The recipe uses 3 minced garlic cloves.
What is the purpose of ground aniseed?
Ground aniseed adds a subtle, earthy flavor that complements the Italian sausage and traditional soup profile.
How long do the potatoes take to cook?
Once the broth reaches a boil, the diced russet potatoes typically take 15-20 minutes to become tender.
Should the turkey sausage be cooked in the main pot?
No, the sausage should be browned in a separate skillet before being transferred to the main stock pot.
How many pieces of bacon are required?
The recipe uses 3 pieces of chopped bacon.
Is this soup spicy?
It has a slight kick from a dash of red pepper flakes, but you can adjust this amount to your spice preference.
What size onion should I use?
The recipe calls for one large white onion, diced fine.
How long should the soup simmer at the end?
Allow the soup to simmer on low heat for 5-10 minutes after adding the greens and cream to ensure everything is heated through.
Can I omit the bacon?
Yes, the bacon can be omitted if you want to further reduce the fat content, though it will change the smoky flavor profile.
How should the greens be prepared?
The spinach or kale should be washed and cut into bite-size pieces before being stirred into the soup.
What is the fat content of the half-and-half?
This recipe specifically uses fat-free half-and-half to keep the dish light and healthy.
Can I use olive oil to cook the sausage?
The recipe includes 2 tablespoons of olive oil, which can be used for sautéing if needed.
Is this recipe suitable for meal prep?
Yes, this hearty soup stores well and is excellent for preparing large batches in advance.
What texture should the onions have?
Onions should be sautéed until they are translucent and have a golden color.
Do I peel the potatoes?
Yes, the recipe specifies that the 6 large russet potatoes should be peeled and diced.
What seasonings are added at the end?
The soup is finished with salt, red pepper flakes, black pepper, and ground aniseed.
Can I use red potatoes instead?
You can, but the texture will be waxy; russets are preferred for the 'melt-in-your-mouth' quality and thickening ability.
How do I know when the garlic is ready?
It should be cooked for about 1-2 minutes until it becomes fragrant but not burnt.
What type of pot is best?
A large stock pot is recommended to accommodate the 96 ounces of broth and other ingredients.