Copycat Olive Garden Zuppa Toscana - PCOS-Friendly Recipe

Servings: 4

Lunch

This Copycat Olive Garden Zuppa Toscana is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Lindsay Funston We cracked Olive Garden's most popular soup recipe.

Ingredients

1 lb. Hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
kosher salt
Freshly ground black pepper
32 oz. low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
3/4 c. heavy cream
Grated Parmesan, for serving

Instructions

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes.
Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.
Serve with Parm.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Kale.

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

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Frequently Asked Questions

Is Copycat Olive Garden Zuppa Toscana good for PCOS?

Yes, this Copycat Olive Garden Zuppa Toscana recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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