Zuppa My Weight Watcher Version Of The Olive Garden Soup Recipes

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• In a big soup pot.
• Cook ground turkey with 1/2 tsp black pepper, ground sage, poultry seasoning, garlic powder, onion salt, red pepper flakes, and salt.
• Add water, broth, potatoes, garlic, 1 tbsp pepper, chopped onion till potatoes getting tender.
• Add the skim milk, and kale.
• ******** DO NOT BOIL with the kale and milk it can curdle if you do just cook at a low simmer.
• Simmer till kale is tender.
• Add more pepper if needed.