{Lighter Version} Zuppa Toscana Copy Cat from the Olive Garden
  • 4 Gold Potatoes- washed and diced (if you use a different kind of potato, you might want to peel, depending on the texture and thickness of the skin)
  • ½ Pkg Bacon- diced
  • 1 lb 97% Lean Sweet Italian Sausage, casings removed (If you like spicy, feel free to find Spicy Italian Sausage)
  • 1 Tbs Cooking or Olive Oil
  • 1 Medium onion-diced
  • 2 Garlic Cloves- minced
  • 1 Box Container of Low Sodium Chicken Broth (32 oz)
  • 3 or so Cups Fresh Spinach
  • 1-1/2 Cups Half & Half
  • Salt and Pepper, to taste
  1. Prepare and slice potatoes, set aside.
  2. Fry up diced bacon, drain on a paper towel and set aside.
  3. In a skillet, add sausage and brown, crumbling the sausage as you go. Don't forget to remove the casings before doing this! Drain sausage if you need to and set aside.
  4. In a medium pot, add oil, garlic and onion and cook until onion becomes translucent.
  5. Add chicken broth and bring to a boil.
  6. Once boiling, toss in potatoes and cook until tender.
  7. Reduce heat and toss in sausage and spinach. Stir and cook until spinach begins to wilt.
  8. Remove from heat and add half & half and salt and pepper.
  9. Serve in a bowl and garnish with diced bacon bits. Enjoy!
Recipe by Nessa Makes at https://nessamakes.com/2014/04/30/lighter-version-zuppa-toscana-copy-cat-olive-garden/