Olive Garden Zuppa Toscana done light

Olive Garden Zuppa Toscana done light

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb chicken italian sausage

  • tsp crushed red pepper flakes

  • 1

    onion, chopped

  • 2

    cups kale, torn into 1 inch pieces

  • 1

    cup skim milk

  • 2

    potatoes, large

  • 8

    cups chicken broth

  • 5

    cloves garlic

  • 6

    pcs bacon, center cut or turkey


Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Delicious!


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