Name: Skinny Zuppa Toscana Soup Recipe Olive Garden Copycat
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb lean ground turkey sausage; 1 onion, diced; 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 3 cups water; 3 large russet potatoes, peeled and diced; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 2 cups kale, de-stemmed and chopped; 1 cup unsweetened almond milk

Instructions

In a large soup pot over medium-high heat, cook the ground turkey sausage, breaking it up with a spoon as it browns. Once cooked through, about 5-7 minutes, use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain excess fat.
In the same pot, add the diced onion and garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
Pour in the chicken broth and water, and bring the mixture to a boil. Add the diced potatoes, red pepper flakes, oregano, basil, salt, and pepper. Reduce the heat to medium-low and let the soup simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked through, add the cooked sausage back into the pot. Stir in the chopped kale and continue to simmer for another 5 minutes, allowing the flavors to meld together.
Lastly, pour in the almond milk, stirring gently to combine. Let the soup simmer for an additional 5 minutes to heat through. Adjust salt and pepper to taste.
Serve the Skinny Zuppa Toscana Soup hot, garnished with a sprinkle of red pepper flakes and a side of crusty bread for dipping. Enjoy the cozy and guilt-free flavors of this Olive Garden-inspired dish!

Ingredients

Instructions

Nutrition Facts

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