Zuppa Toscana (Tuscan Soup)
A while back, my mom and I had lunch together at Olive Garden and we both got the soup/salad/bread lunch. This was when I first tried their Zuppa Toscana and I was immediately a huge fan. I couldn’t wait to try making it myself! I found a copycat recipe online that looked easy to lighten up and then I waited all Summer for the weather to cool off so I could make it and post it here for you all. Fall is finally here and so is soup season! I finally made this lightened up Zuppa Toscana (Italian for Tuscan Soup) and it was worth the wait. The serving size is huge and filling with hearty potatoes, spicy sausage, spinach, bacon and a creamy broth. You’ll never believe it’s only 236 calories or 5 Green, 5 Blue or 2 Purple Weight Watchers SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
This Zuppa Toscana is quick and easy to make and perfect for those Fall and Winter months when you want something warm and hearty! You can also make this once and bring it for lunches throughout the week! If you’re on a soup kick, be sure to check out my soup category for favorites like Butternut Squash Soup, Creamy Chicken & Wild Rice Soup, Broccoli Cheese Soup, Cheeseburger Soup, Chicken & Dumplings, Spaghetti & Meatball Soup, Chicken Tortilla Soup, Slow Cooker White Bean Soup, Roasted Tomato Basil Soup and more!
- 4 strips uncooked center cut bacon, diced
- 1 lb hot Italian poultry sausage, casings removed (I use Wegmans poultry sausage but you can use chicken or turkey sausage)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 32 oz fat free low sodium chicken broth
- 24 oz (1 ½ lbs) potatoes, cubed into bite-sized pieces (I used baby yellow potatoes so I did not peel them but if you use Russets or some other types you may want to peel them before chopping)
- 3 oz baby spinach
- 1 ½ cups fat free half and half
- Salt and pepper, to taste
- Bring a skillet over medium heat and add the diced bacon. Cook the bacon until it starts to sizzle and then stir occasionally, continuing to cook it until the bacon pieces are crisp and red/browned. Remove the bacon pieces to a paper towel and dispose of the bacon grease.
- Bring a stock pot or dutch oven over medium heat and add the sausage. Cook for a few minutes, breaking apart with a wooden spoon until it starts to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.
- Pour the chicken broth into the stock pot and increase heat until broth comes to a boil. Stir in the cubed potatoes and wait for the soup to return to a boil. Reduce the heat back to medium and allow to boil for 10 minutes until the potatoes are cooked. Stir in the baby spinach for 1-2 minutes until wilted. Stir in the half and half and allow to heat through another 1-2 minutes. Add salt and pepper to taste. Serve hot and garnish with the bacon pieces from step 1.
6 per (1 & 2/3 cup) serving (P+ calculated using the recipe builder on weightwatchers.com) Adapted from Damn Delicious