This zuppa toscana, made at home, is a delicious low in point soup that will make Olive Garden a thing of the past.
Everyone knows that Olive Garden’s unlimited soup, salad, and breadsticks are amazing. However, Olive Garden is not the most Weight Watcher friendly place.
At 8sp a serving, their soup is very limiting… not anymore. This soup is only 2SP for generous serving. It can truly be an unlimited soup salad and breadstick night at your house.
Toscana takes the guilt out of pasta night
One of the things that
Before Freestyle, and before I started really experimenting with lightening up our favorite meals, we would weigh our five ounces of pasta with the food scale and try to figure out if it was “worth it” to eat those noodles or to have another chicken breast.
Now that chicken is 0SP under the new plan, we can judiciously “indulge” in our favorite dishes, which helps us to stay on track long term instead of giving up.
No Italian foods night would really be complete without breadsticks. I used three ingredient dough – the amazingly versatile carb-lover’s dream – to whip up some breadsticks, which we dipped in my almond milk alfredo sauce.
Here’s how you can make your own delicious Zuppa Toscana at home:Print
This soup, made at home, is a delicious low in point soup that will make Olive Garden a thing of the past. Coming in at two points per serving, this can truly be an unlimited soup salad and bread stick night at your house.
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- 8 cups of low sodium fat free chicken broth
- 1 oz grate parmesan (the real stuff if possible)
- 2 lb. russet potatoes, thinly sliced into half circles
- 1/4 all purpose flour
- 1 bunch of kale, leaves stripped from stem and torn into bite sized pieces
- 4 cloves of garlic, minced
- 1 large onion, diced
- 3 cups of water
- 2 tbsp kosher salt
- 2 tsp black pepper
Italian Sausage Blend:
- 1 lb. extra lean ground turkey or chicken
- 1 tbsp Italian seasoning
- 1/2 tbsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp fennel seed
- pinch of kosher salt and black pepper
- If you want a creamier soup, add 1-2 cups of preferred milk. I love unsweetened cashew milk because it is creamier than almond milk and lower in points.
- Mix the Italian Seasoning mix with the turkey or chicken. It seems like a lot of seasoning, but it is amazingly flavorful–trust me. Spray EVOO cooking spray in a soup pot and cook the ground turkey. Break it up into bite size chunks.
- Once the turkey is fully cooked, remove the turkey. Add the onions and cook until they are translucent. While the onions cook, add a pinch of salt to the onions and (using a wooden spoon) scrape the bottom of the pan to get any of the flavor from the turkey off. If it doesn’t all come off here, wait until you add a little bit of broth and it should come off easier.
- Add the minced garlic and cook for about 30 seconds.
- Add all but 1 cup of chicken broth and water. Mix flour in the remaining cup of chicken broth into a slurry and add to the pot. Add cheese, salt, and pepper.
- Bring soup to a boil. While this is cooking, slice a washed potato lengthwise and the cut thin (like 1/8th of an inch or thinner) half circles. I leave the skin on, but up to you.
- Once soup is boiling, add sliced potatoes.
- Wait until the potatoes are cooked (basically, take a piece out and bite it OR use a fork and see if you can mash it like mashed potatoes). Once they are ready, turn the heat down low and add all the kale. Toss the hot broth on the kale and swish around until it cooks down.
Now, I make this soup in a giant pot. You’ll have about 12 servings of soup. Compared to the 8sp per serving of the original, this is damn good. In the past, I’ve added a half of a cup of fat free half and half or almond milk. This is optional, but delicious. I scarfed down two cups of this amazing soup tonight without the cream.
Want something delicious to make with this? Try my Almond Milk Alfredo Sauce and complete your Olive Garden feast!
As always, if you like this recipe and want to see more, follow me on Instagram @dwardcooks. If you happen to make this recipe and post it, tag me or use the #dwardcooks hashtag. I love seeing people enjoy my recipes!