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
OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP
Make and share this Olive Garden Low Carb Zuppa Toscana Soup recipe from Food.com.
Provided by memyselfand
Categories Very Low Carbs
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
- In the same skillet cook the sausage and set aside ( I put it on the back burner).
- In a large soup/stew pan put cook onions until tender and clear.
- Add in garlic and cook for a minute.
- Add water and chicken boullion cubes.
- Start to tear the bacon into bite size pieces and add to the pot.
- Add sausage.
- Add cauliflower.
- Cook for 15 minutes (until cauliflower is soft).
- Add heavy cream.
- Add kale (I tear mine into bite size pieces).
- Simmer for 5-10 minutes.
Nutrition Facts : Calories 508.5, Fat 46.1, SaturatedFat 20.2, Cholesterol 113.5, Sodium 1043.8, Carbohydrate 11.5, Fiber 2, Sugar 2.3, Protein 13.5
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
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
OLIVE GARDEN ZUPPA TOSCANA (COPYCAT)
I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others!
Provided by Captains Lady
Categories Stocks
Time 35m
Yield 12 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut potatoes into quarters, then slice each piece into quarter inch pieces.
- Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
- While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
- In the same skillet, saute bacon until crisp.
- When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
- Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!
Nutrition Facts : Calories 271.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.9, Sodium 764.4, Carbohydrate 46.6, Fiber 4.4, Sugar 10.5, Protein 14.8
OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
- Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
- Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
- Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
- Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
- Check for taste and then serve.
HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)
An attempt to recreate a healthier version of an Olive Garden favorite. If you use sausage with fennel seed, you can omit the aniseed.
Provided by Cook4_6
Categories European
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, cook the bacon until somewhat done.
- Add the onion and saute until almost caramelized (golden color).
- Add chicken stock and water, then bring to a light boil and add potatoes.
- Cook Italian sausage (with casings removed) separately in a skillet.
- When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
- Add mixture to the stock.
- When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
- Add fat free half and half, spinach, salt, aniseed, and peppers.
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