Zuppa Toscana Recipe
I absolutely LOVE ordering the soup, salad and breadsticks from Olive Garden. Without fail, I always get the Zuppa Toscana soup because it is my absolute favorite soup! I wanted to try my hand at making it, and wanted to make it with fewer calories than the original. It is surprisingly to so so easy to make, and my family slurps it down! You have to try this healthier Zuppa Toscana Recipe. Just put it on the menu. Trust me.
There is something about using yellow potatoes that makes this a little bit creamier than the russet potatoes. You can use any kind of potato that you would like to, I just thought I would try it out and loved the result.
Zuppa Toscana Recipe
Ingredients
- 1 lb Italian Sausage
- 1 tsp red pepper flakes (we omitted this to cut down on the heat for our kids)
- 2 TBS olive oil
- 2 garlic cloves minced
- 3 cans chicken broth
- 1 3/4 c water
- 1/3 onion chopped
- Bacon Bites (real bacon bits)
- 4 large yellow potatoes or 3 russet potatoes
- 2 cups kale chopped (more or less to taste)
- 1 pint of half and half (we used fat free to cut calories)
Instructions
- Begin by adding olive oil to a skillet and heating.
- Add onion and garlic and cook until onions are translucent.
- Put the sausage in the pan with the onions and garlic and cook.
- Once the sausage is cooked, place sausage, garlic, and onion into a stock pot along with the chicken broth and water.
- Cut the potatoes in half and then thinly slice and add to the stock pot. Cook for 20-30 minutes or until the potatoes are softened.
- Stir in the kale, bacon bits, and half and half and continue cooking for 10 minutes, or until the kale is soft.
- Serve with parmesan cheese and enjoy!
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