A lighter take on the famous Zuppa Toscana—this “skinny” version keeps all the cozy flavors (sausage, potatoes, kale, creamy broth) while cutting back on calories and fat.
🧾 Ingredients (4–5 servings)
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12 oz turkey sausage (or chicken sausage), casing removed
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4 cups low-sodium chicken broth
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2 cups water
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2 medium potatoes, thinly sliced
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2 cups kale, chopped
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1 small onion, diced
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3 cloves garlic, minced
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½ cup half-and-half (or light cream)
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1 tsp olive oil
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½ tsp crushed red pepper flakes (optional)
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Salt & black pepper to taste
👨🍳 Instructions
1️⃣ Cook Sausage
Heat olive oil in a pot. Cook turkey sausage until browned, breaking it apart.
2️⃣ Add Aromatics
Add onion and garlic, cook 2–3 minutes until fragrant.
3️⃣ Add Liquid & Potatoes
Pour in broth and water. Add sliced potatoes.
Simmer 12–15 minutes until potatoes are tender.
4️⃣ Add Kale
Stir in chopped kale and cook 3–4 minutes.
5️⃣ Make Creamy
Add half-and-half and stir. Simmer gently (don’t boil).
6️⃣ Season & Serve
Add salt, pepper, and chili flakes. Serve hot.
⏱️ Time
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Prep: 10 minutes
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Cook: 25 minutes
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Total: ~35 minutes
📊 Nutrition (Approx. per serving)
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Calories: ~220
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Protein: 16g
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Carbs: 18g
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Fat: 9g
⭐ WW Points: ≈4 Points
💡 Tips
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Use cauliflower instead of potatoes for lower carbs
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Add extra kale for more volume with fewer calories
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Use Greek yogurt (¼ cup) instead of cream for even lighter version
❓ FAQs
1️⃣ Is this like Olive Garden’s version?
Yes, but lighter—less cream and lower fat.
2️⃣ Can I make it dairy-free?
Yes, skip cream or use coconut milk.
3️⃣ Can I freeze it?
Yes, but add cream after reheating for best texture.
4️⃣ How long does it last?
3–4 days in the fridge.