Skinny Zuppa Toscana-Olive Garden Copycat
Ingredients:
1 teaspoon olive oil
3 cloves garlic, minced
4 turkey or chicken sausage links, sliced (about 12 ounces)
4 cups low-sodium chicken broth
4 cups water
3 large russet potatoes, peeled and diced
2 cups chopped kale
1 cup skim milk or unsweetened almond milk
Salt and pepper to taste
Crushed red pepper flakes (optional, for heat)
Grated Parmesan cheese (optional, for serving)
Instructions:
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent, about 3-4 minutes.
Add sliced turkey or chicken sausage to the pot. Cook, stirring occasionally, until sausage is browned, about 5-6 minutes.
Pour in the chicken broth and water. Stir in the diced potatoes. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked, add the chopped kale to the pot. Let it simmer for another 5 minutes until the kale is wilted and tender.
Stir in the skim milk or almond milk. Season with salt, pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed.
Serve the Skinny Zuppa Toscana hot, garnished with grated Parmesan cheese if desired.
