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–+ servings

Olive Garden Zuppa Toscana Made Skinny

Olive Garden Zuppa Toscana Made Skinny

Ingredients
  

  • 4 slices bacon, see shopping tips below
  • 1½ cups onion, diced
  • 1 teaspoon olive oil
  • 2 teaspoons garlic, minced
  • 4 cups reduced-sodium chicken broth
  • 4 cups russet potatoes, peeled and diced small (~2 potatoes)
  • 1 package (9.6 oz) Johnsonville fully cooked turkey breakfast sausage (70% less fat)  cut each into small slices to create bite-size pieces, see shopping tips below
  • 5 cups fresh spinach
  • 1½ cups reduced-fat milk (2%)
  • 1 tablespoon cornstarch
  • Freshly ground black pepper, to taste

Instructions
 

  • 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

Serving: 1.5cupsCalories: 228kcalCarbohydrates: 28gProtein: 17gFat: 6gSaturated Fat: 2gCholesterol: 37mgSodium: 838mgFiber: 4gSugar: 5gBlue Smart Points: 6Green Smart Points: 6