Zuppa My Weight Watcher Version Of The Olive Garden Soup Recipes

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COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

Steps:

  • Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
  • Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
  • Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA MY WEIGHT WATCHER VERSION OF THE OLIVE GARDEN SOUP



Zuppa My Weight Watcher Version of the Olive Garden Soup image

This is the way that I have made a low fat version of the Zuppa. I hope you enjoy it like my family does. Feel free to add more Red pepper flakes and pepper especially if you want more of a bite. this is not a very spicey soup. So you might want to Dr. it up a little. I do if my youngest isn't eating the soup or else we do to our own bowls. 7 oz of potatoes = 3 pts Weight Watchers = 36 pts about 14 cups = 3 points per cup ** Preparation and cooking time are a guess Sorry haven't timed it when I have cooked it.. ******* Note USE Fat Free Evap milk or 2% for creamer flavor and high fat if you don't mind the calories. -- Last Time I made this with Fat Free Evap Milk enjoyed it much better. *****

Provided by Candle Lover

Categories     Low Cholesterol

Time 1h10m

Yield 1 big pot soup, 6-10 serving(s)

Number Of Ingredients 16

1 lb ground turkey, 16 pts
1/2 teaspoon black pepper
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion salt
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
6 potatoes, sliced 18pts
2 cups kale, washed well torn up 0pts
2 (14 ounce) cans fat free chicken broth, 0pts
2 garlic cloves or 2 fresh crushed garlic, 0pts
1 onion, chopped 0pts
2 cups skim milk, 8 pts
1 tablespoon pepper, 0pts
6 cups water, 0pts

Steps:

  • In a big soup pot.
  • Cook ground turkey with 1/2 tsp black pepper, ground sage, poultry seasoning, garlic powder, onion salt, red pepper flakes, and salt.
  • Add water, broth, potatoes, garlic, 1 tbsp pepper, chopped onion till potatoes getting tender.
  • Add the skim milk, and kale.
  • ******** DO NOT BOIL with the kale and milk it can curdle if you do just cook at a low simmer.
  • Simmer till kale is tender.
  • Add more pepper if needed.

Nutrition Facts : Calories 342.4, Fat 6.7, SaturatedFat 1.8, Cholesterol 53.9, Sodium 955.4, Carbohydrate 48, Fiber 6, Sugar 2.7, Protein 24.4

OLIVE GARDEN ZUPPA TOSCANA SOUP



Olive Garden Zuppa Toscana Soup image

This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***

Provided by Karen Anne Newton RN

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
4 ounces bacon bits, Hormel is good

Steps:

  • In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
  • Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
  • Add the cream and bacon bits, and simmer for about 10 minutes.
  • Notes:.
  • I use 10 medium size potatoes.
  • Half and Half can be substituted for the heavy cream if desired.
  • Kale can be found in the produce department of most grocery stores.
  • The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

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