Zuppa Toscana (Copycat): A Taste of Olive Garden at Home

This WW-friendly version of Olive Garden’s Zuppa Toscana brings the restaurant experience to your kitchen, with fewer points and all the taste. It’s a hearty soup that combines smoky turkey sausage, tender potatoes, and fresh spinach in a creamy broth.

Making your restaurant favorites at home not only keeps you within your points budget, but it saves you time and money, too. This one-pot meal is a great way to treat yourself from the comfort of your own home, for just 3 Points per serving. 

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Why you should try WW-Friendly Zuppa Toscana

1. This recipe was born out of necessity. When time, budget, or WW points didn’t align for an Olive Garden visit, I needed a solution. Creating copycat recipes became my way of enjoying my favorite flavors while sticking to my WW plan.
2. Making restaurant favorites at home isn’t just about saving money or points. It’s an act of self-care. You control the ingredients, adjust flavors to your liking, and gain confidence in the kitchen. It’s a win-win situation.
3. This Zuppa Toscana is a one-pot meal, making cleanup a breeze. It’s perfect for busy weeknights or meal prep Sundays.
4. By making this soup at home, you’re not just recreating a dish—you’re building cooking skills. These techniques can be applied to other recipes, expanding your culinary repertoire while staying on track with WW.

Preparation time: 15 minutes

Cooking time: 40 minutes

Servings: 6

Serving size: 1 3/4 cups (440 g)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

• 2 smoked turkey sausages, crumbled (110 g)
• 1 teaspoon olive oil (5 ml)
• 1/2 cup smoked turkey ham, diced (75 g)
• 2 small potatoes, diced (200 g)
• 1 can white beans, drained and rinsed (400 g)
• 1 medium onion, diced (150 g)
• 3 cloves garlic, minced (9 g)
• 1 bay leaf
• 6 cups low-sodium chicken broth (1.4 L)
• 1/2 cup non-fat Greek yogurt (120 g)
• 2 cups fresh spinach leaves (60 g)

Instructions:

1. Heat a large pot over medium heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pot.
2. Add the crumbled smoked turkey sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy.
3. Add the diced smoked turkey ham to the pot and cook for an additional 2-3 minutes, allowing it to brown slightly.
4. Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Don’t worry if some bits stick to the bottom of the pot – this will add flavor to the broth.
5. Add the diced potatoes and drained white beans to the pot. Stir to combine all ingredients.
6. Pour in the low-sodium chicken broth and add the bay leaf. Stir well, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
8. Remove the pot from heat and discard the bay leaf.
9. Stir in the non-fat Greek yogurt until it’s fully incorporated into the soup. This will give the soup a creamy texture without adding excessive calories.
10. Add the fresh spinach leaves and stir gently. The residual heat will wilt the spinach without overcooking it, maintaining its bright green color.
11. Taste the soup and adjust the seasoning with salt and pepper if needed. Remember, the smoked sausage and ham already contribute saltiness to the dish.
12. Let the soup stand for 5 minutes before serving. This allows the flavors to meld and the soup to cool slightly. Ladle the soup into bowls and serve hot.

Note: This Weight Watchers-friendly version of Zuppa Toscana can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to prevent the yogurt from separating. If the soup thickens upon standing, you can thin it with a little additional chicken broth.

Variations and Substitutions

1. While I prefer potatoes for their heartiness and gluten-free nature, you can use a small amount of short pasta for a more traditional Zuppa Toscana. Just remember to adjust your points accordingly.
2. Greens are flexible in this recipe. Spinach, kale, or even Swiss chard work well. Each brings a different flavor to the soup.
3. For protein, turkey sausage is my go-to, but feel free to experiment. For an even leaner option, swap all the processed meats for diced chicken breast. The soup will have a different flavor but will still be delicious.
4. If you’re dairy-free, replace the Greek yogurt with a non-dairy alternative or simply omit it. The soup will be less creamy but still flavorful.

Tips and Tricks for Making WW-Friendly Zuppa Toscana

1. Cut the potatoes into small cubes. They’ll partially break down during cooking, naturally thickening the soup without added starch or cream.
2. Add the spinach and Greek yogurt only after turning off the heat. This keeps the spinach bright green and prevents the yogurt from curdling.
3. Don’t rush the simmering process. Those 30 minutes allow flavors to meld and potatoes to soften, creating a cohesive soup.
4. If the soup is too thick, add more broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

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Zuppa Toscano

Servings: 6

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

A low-point Olive Garden copycat recipe.

Ingredients 

1x2x3x

• ▢ 2 smoked turkey sausages, crumbled (110 g)
• ▢ 1 teaspoon olive oil, 5 ml
• ▢ 1/2 cup smoked turkey ham, diced (75 g)
• ▢ 2 small potatoes, diced (200 g)
• ▢ 1 can white beans, drained and rinsed (400 g)
• ▢ 1 medium onion, diced (150 g)
• ▢ 3 cloves garlic, minced (9 g)
• ▢ 1 bay leaf
• ▢ 6 cups low-sodium chicken broth, 1.4 L
• ▢ 1/2 cup non-fat Greek yogurt, 120 g
• ▢ 2 cups fresh spinach leaves, 60 g

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Instructions 

• Heat a large pot over medium heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pot.
• Add the crumbled smoked turkey sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy.
• Add the diced smoked turkey ham to the pot and cook for an additional 2-3 minutes, allowing it to brown slightly.
• Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Don’t worry if some bits stick to the bottom of the pot – this will add flavor to the broth.
• Add the diced potatoes and drained white beans to the pot. Stir to combine all ingredients.
• Pour in the low-sodium chicken broth and add the bay leaf. Stir well, scraping the bottom of the pot to release any browned bits.
• Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
• Remove the pot from heat and discard the bay leaf.
• Stir in the non-fat Greek yogurt until it’s fully incorporated into the soup. This will give the soup a creamy texture without adding excessive calories.
• Add the fresh spinach leaves and stir gently. The residual heat will wilt the spinach without overcooking it, maintaining its bright green color.
• Taste the soup and adjust seasoning with salt and pepper if needed. Remember, the smoked sausage and ham already contribute saltiness to the dish.
• Let the soup stand for 5 minutes before serving. This allows the flavors to meld and the soup to cool slightly. Ladle the soup into bowls and serve hot.

Notes

Just 3 WW points per serving. 

Nutrition

Serving: 430gCalories: 180kcalCarbohydrates: 23gProtein: 16gFat: 3.2gSaturated Fat: 1gCholesterol: 19mgSodium: 605mgPotassium: 670mgFiber: 4.9gSugar: 1.6gCalcium: 104mgIron: 5.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Italian

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