This Skinny Zuppa Toscana-Olive Garden Copycat is a skinny version of Olive Garden’s Zuppa Toscana! It has all the great flavors of the Olive Garden soup, but lower in points!

Makes 8 (1 and 1/3 cup) servings 

What is Zuppa Toscana?

Zuppa Toscana means Tuscany Soup. It’s a creamy base soup with tender potatoes, Italian sausage, onions, and kale. I love to garnish this soup with fresh Parmesan and crumbled bacon.  Zuppa Toscana is one of Olive Garden’s most popular soup!

What ingredients do I need to make this Skinny Zuppa Toscana

• Jennie-O breakfast mild turkey sausage or 16 oz. Jimmy Deans turkey sausage crumbles-swapping out pork sausage (which is used in a traditional Zuppa Toscana) for a turkey sausage is the key in keeping the point values low. 
• Garlic– minced
• White onion-peeled and diced
• Red pepper flakes-it gives the soup that nice spicy flavor. The turkey sausage is mild-adding crushed red pepper flakes gives it more flavor! 
• Salt-to taste 
• Black pepper– to taste 
• Yukon Gold potatoes-diced. You could also use russet potatoes. I recommend peeling russet potatoes since they have a more tougher skin. 
• Low sodium chicken broth – for the chicken broth 
• Fat free half and half– If you are unable to find Fat Free Half and Half you can use skim milk or unsweetened almond milk as a substitute. I do recommend using the fat free half and half for a more creamy broth.
• Cornstarch– used as a thickening agent 
• Kale or baby spinach– fresh. I like to use Kale in this soup but if you wanted you could swap that for fresh baby spinach 

Optional garnish:

• Center cut bacon or Hormel Black Label precooked bacon– cooked and crumbled (I like to use Sam’s club precooked Hormel Black Label bacon) 
• Freshly shredded parmesan cheese

 

How do I make this Skinny Zuppa Toscana?

This Skinny Zuppa Toscana can be made on the stove top, in a slow cooker, or in an Instant Pot. The directions are given for all three methods.

Here is the step by step directions for the stove top:

Spray a large skillet with non stick cooking spray. Heat over medium heat and add sausage.

Cook until browned, if needed crumble the sausage as it cooks; drain excess fat and set aside.

Spray a large pot or Dutch oven with non stick cooking spray. 

Add garlic and onion, and cook over medium heat.

Continue stirring and cook until onions have become translucent, about 2-3 minutes. 

Stir in chicken broth, salt, pepper, and red pepper flakes. 

Bring to a boil.

Add diced potatoes and cook until tender, about 10-12 minutes.

In a small mixing bowl whisk together the fat free half and half and cornstarch.

Stir in half and half & cornstarch mixture. 

Stir in cooked sausage and kale or spinach until spinach begins to wilt.

Cook for an additional 10-15 minutes or until soup thickens.

Serve hot. 

Season with salt and pepper.

Garnish with bacon crumbles and fresh Parmesan cheese, if desired.

Ingredients:

• 16 oz. or 1 lb. Jennie-O breakfast mild sausage or 16 oz. Jimmy Deans turkey sausage crumbles 
• 1 Tbsp minced garlic or about 3-4 cloves
• 1 medium white onion, peeled and diced
• 1 tsp red pepper flakes
• 4 medium or 20 oz. Yukon Gold potatoes, diced
• 48 oz. or 6 cups low sodium chicken broth 
• 1 cup fat free half and half 
• 2 Tbsp cornstarch 
• 1/2 tsp salt 
• 1/4 tsp black pepper, to taste 
• 1 cup Kale or baby spinach 

Optional garnish:

• Center cut bacon or Hormel Black Label precooked bacon, cooked & chopped ( I like to use 5 slices of Sam’s club precooked Hormel Black Label bacon) 
• Freshly shredded parmesan cheese 

Stove Top Directions:

1. Spray a large skillet with non stick cooking spray. Heat over medium heat and add sausage. Cook until browned, if needed crumble the sausage as it cooks; drain excess fat and set aside.
2. Spray a large pot or Dutch oven with non stick cooking spray. 
3. Add garlic and onion, and cook over medium heat. Continue stirring and cook until onions have become translucent, about 2-3 minutes. 
4. Stir in chicken broth, salt, pepper, and red pepper flakes. 
5. Bring to a boil. Add diced potatoes and cook until tender, about 10-12 minutes.
6. In a small mixing bowl whisk together the fat free half and half and cornstarch.
7. Stir in half and half & cornstarch mixture. 
8. Stir in cooked sausage and kale or spinach until spinach begins to wilt.
9. Cook for an additional 10-15 minutes or until soup thickens.
10. Serve hot and garnish with bacon crumbles and fresh Parmesan cheese, if desired.

Slow Cooker Directions:

1. Heat a large skillet over medium heat and add sausage. Cook until browned, if needed crumble the sausage as it cooks; drain excess fat. 
2. Place cooked sausage, garlic, diced potatoes, and onion in slow cooker. Pour in chicken broth. Stir in red pepper flakes, salt and pepper
3. Cover and cook on high 3-4 hours  or low 5-6 hours, or until potatoes are soft.
4. Then 30 minutes before serving: In a small mixing bowl whisk together the fat free half and half and cornstarch.
5. Stir in half and half & cornstarch mixture and kale to the crock pot, stir until well combined.
6. Cook on high 30 minutes or until soup thickens.
7. Serve hot and garnish with bacon crumbles and fresh Parmesan cheese, if desired.

Instant Pot Directions:

1. Turn your Instant Pot to the sauté setting. Spray the bottom of the Instant Pot with non stick cooking spray. Add sausage and cook until brown, or for 3-5 minutes, if needed crumble the sausage as it cooks; drain excess fat, if needed. 
2. Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.
3. Add the diced potatoes and chicken broth. Stir in red pepper flakes, salt and pepper
4. Close the lid. Set the instant Pot to MANUAL setting and set the timer to 5 minutes. 
5. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, this can take up to 10 minutes. 
6. Gently, unlock and remove the lid from the instant pot.
7. In a small mixing bowl whisk together the fat free half and half and cornstarch.
8. Stir in half and half & cornstarch mixture and kale/spinach, stir until well combined. 
9. Set the Instant Pot to the sauté setting. Cook for a few more minutes uncovered, until the kale or spinach wilts, and the soup thickens.
10. Turn off the Instant Pot or push the cancel button. 
11. Serve hot and garnish with bacon crumbles and fresh Parmesan cheese, if desired

Makes 8 ( 1 and 1/3 cup) servings 

5 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author notes:

• Point values does not include optional toppings.