Who doesn’t love The Olive Garden? Warm bread sticks, salads with tangy dressings, warm pasta and soup = pure yumminess. When I was pregnant and very, very nauseated, I fell in love with Olive Garden’s Zuppa Toscana. It’s perfectly seasoned with a variety of textures and flavors.
However, it’s definitely not the healthiest soup. It has heavy whipping cream, butter, bacon, and who knows what else. Since I refuse to compromise on flavor and my health, I made a few tweaks (like using coconut milk instead of heavy whipping cream) and created this masterpiece! Your family (nor your taste-buds) will know the difference.
- 1 lb Turkey or lean ground sausage (I prefer the HOT option to make it spicy)
- 1 large onion, chopped
- 4 medium red potatoes, washed and thinly sliced into about 1/4 inch slices
- 2 tsp minced garlic
- 6 slices of turkey bacon, cooked and finely chopped
- 1 (32 oz) container of Organic Chicken broth/stock
- 4 cups water
- 1 large bunch of kale, washed and coarsely chopped
- 1 cup coconut milk
Brown sausage and onion in large pot.
Add chicken broth/stock and water to pot. Bring to boil.
Add potatoes, garlic, and turkey bacon. Cook until potatoes are soften about 15 minutes.
Add kale and cook for additional 3 minutes.
Remove from heat. Add coconut milk.
Serve and Enjoy!
Love this Olive Garden Copycat? Try my Ziti Spinach Alfredo. You won’t know it’s healthy either!