Zuppa Toscana

If you are on facebook you have probably seen the recipe for copycat Olive Garden Zuppa Toscana floating around.  I was intrigued by the recipe and wanted to see if I could recreate a lower cal version (read, whipping cream free) so I did and it turned out delicious!  I hope you like it!

Zuppa Toscana (adapted from food.com)

1/4 lb. bacon, chopped
20 oz. spicy Italian turkey sausage links, casings removed

2 medium russet potatoes, peeled and diced

2 cloves garlic, minced

1 medium yellow onion, diced

6 c. low sodium chicken broth (this soup is very soupy - if you like less soupiness use 4 c.)
2 c. baby spinach (or kale)
1 c. fat free half and half
1 t. salt
1/2 t. pepper

In a large soup pot cook bacon over medium high heat until brown.  Remove from the pan with a slotted spoon (leaving the drippings) and set aside.  Add the sausage to the pan and cook until browned and cooked through.  Remove from the pan (leaving the drippings) and set aside.  Add the potatoes, garlic and onion to the pan drippings and saute over medium heat for 10 minutes or until the potatoes start to cook through and the onions are translucent.  Add the broth, bacon and sausage to the pan, bring to a boil, reduce to a simmer and cook, stirring occasionally for 30 minutes.  Just before serving add the spinach (or kale), half and half, salt and pepper.  Cook for 5 minutes until the spinach is wilted and the half and half is heated through.  Taste for seasoning and serve!

6 servings (244 calories each serving) according to my calculator on loseit.com