Zuppa Toscana

Bryan and I LOVE to go to Olive Garden for soup, salad and bread sticks. Our favorite soup there is Zuppa Toscana so when I saw this recipe I immediately bookmarked it and knew we had to try it! In keeping to my lighter style, I subbed ground lean turkey for the sausage and seasoned it with additional red pepper flakes for flavor. I also used fat free evaporated milk instead of heavy cream. This soup definitely hit the spot and was a GREAT copy cat recipe to Olive Garden’s version.

Adapted from Annie’s Eats

Ingredients
1 lb 93% lean ground turkey
Red pepper flakes to taste
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 t red pepper flakes
2 russet potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup fat free evaporated milk
Salt and pepper

Directions
1. Place a large stockpot or Dutch oven on the stove over medium heat. Add ground turkey to the pot and season with red pepper flakes to your taste. Cook until well browned.

2. Remove the cooked turkey from the pot with a slotted spoon and transfer to a bowl; set aside.

3. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.

4. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.

5. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.

6. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.

7. Stir in the evaporated milk and season with salt and pepper to taste. Serve immediately.

The Facts
4 servings
Calories 376.7
Total Fat 8.0 g
Fiber 2.8 g
WW Points 8