Jaimes Low Cal Zuppa Toscana Food
OLIVE GARDEN ZUPPA TOSCANA MADE SKINNY
Olive Garden's soup is dreamy good and made with a little cream, sausages, potatoes, spinach, and topped with bacon. My recipe has all the sensational flavors but I've cut down on the fat by using a 70% less fat turkey sausage, reduced-fat milk, and just a little bacon. In addition, I'm using more sausage, potatoes, and spinach in my soup. So hearty, each skinny main course bowl of soup has 228 calories and 6 grams of fat.
Provided by Nancy
Categories Appetizer Main Course Side Dish Soup
Time 50m
Number Of Ingredients 11
Steps:
- Cook bacon in microwave on a paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
- Cook chopped onions in the microwave for 3 minutes until soft.
- 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.
- 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.
- To Serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 228 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 37 mg, Protein 17 g, Carbohydrate 28 g, Fiber 4 g, Sodium 838 mg, Sugar 5 g
OLIVE GARDEN LOWER FAT ZUPPA TOSCANA
I love Recipe#9782, but I'm on a diet and I am trying to lower my fat and calories. I just wanted to see how my version adds up so I can keep track. It tastes really good, you don't even miss the fat!
Provided by BETHANY T.
Categories Poultry
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
- Add onion to pan and sauté until softened.
- Add garlic and cook one minute.
- Add water, chicken base, and potato.
- Bring to boil, then simmer 15 minutes.
- Add kale, cook another 5 minutes.
- Stir in sausage, bacon and milk.
- Simmer 5 minutes. Serve.
Nutrition Facts : Calories 135.1, Fat 4.8, SaturatedFat 1.1, Cholesterol 14.3, Sodium 254.9, Carbohydrate 16.6, Fiber 1.6, Sugar 6.1, Protein 7
LOW-CARB ZUPPA TOSCANA
I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!
Provided by Jessica Grantham
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h3m
Yield 6
Number Of Ingredients 12
Steps:
- Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
- Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
- Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 17.1 g, Cholesterol 57.8 mg, Fat 22.5 g, Fiber 3.6 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 2564.4 mg, Sugar 5.6 g
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SKINNY ZUPPA TOSCANA {GF, LOW CALORIE, PALEO}
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5/5 (1)Total Time 50 minsCategory Dinner, LunchCalories 336 per serving
- Add the cauliflower to a large pot of boiling water. Boil the cauliflower 10-15 minutes until tender then drain in a colander. Cool a few minutes before transferring to a blender and blending on high with a touch of broth until thick and smooth. Set aside.
- Heat the large pot to medium heat and add the onion. Cook 2-3 minutes until transclucent. Add the garlic, red pepper flakes and chicken sausage.
- Break up the chicken sausage with a wooden spoon and stir occassionally until cooked through about 5 minutes.
- Add the potatoes (add salt and pepper if using ground chicken or turkey), cauliflower mixture and broth. Bring the pot to a boil then reduce to a low simmer, cover and cook 25 minutes.
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