This last Tuesday I made this glorious soup
I love Zuppa Toscana from Olive Garden. But I don’t always want to go out to the restaurant and pay for a bowl of this soup knowing I can make it at home and control the calories and ingredients. I also am not tempted with a basket of warm and buttery bread sticks if I eat it at home…thus keeping even more calories away from me.
I have made the soup before, but this time I set out to revamp it and make it a little better for my new healthy life. Remember, I said a little better…it may not be amazing or the best…but it still satisfies my needs for this soup without all of the extra and unnecessary stuff.
Also remember this recipe, just like all others out there, are just suggestions. You are more than welcome to substitute or add things to suit your dietary needs.
Ready for the recipe? Here we go!
1 pack of Jennie-O hot Italian Turkey Sausage
1 pound Gold Potatoes (you can use russet potatoes if you like but they break apart easily)
1/2 cup bacon bits (optional)
1 large chopped onion
2 cloves of garlic, minced
1 bunch Kale (add more or less if you like) torn or chopped into medium sized bites
2 cans (14.5 oz) Chicken Broth
1 quart water
1/2 cup heavy whipping cream + 1/2 cup milk of your choice (reduced fat, fat free, lactose free…)
1 cup milk of your choice
1. Remove sausage meat from casings. Do this in whatever way works best for you. I slice it down the middle and peel the casings away. But you can give it a good squeeze if you want to.
2. Place meat in bottom of a large stock pot and cook. Be sure to crumble the meat while cooking. (If not using non-stick use a little bit of oil to keep meat from sticking) Because the meet will continue to cook in the liquid, remove the meat before fully cooked. Leave any drippings or oils in the pot to cook the onions.
3. Put onion and garlic in the bottom of the empty pot. Cook until onion is translucent
4. Put chicken broth, water, and potatoes in pot and cook/boil until potatoes are tender.
5. Add turkey sausage, bacon, salt and pepper to taste in the pot and simmer for 10 minutes
6. Turn heat to low. Add kale and cream/milk mixture. Add more water if thinner soup is desired.
Heat through and serve.
By making it at home I have replaced the amount of the heavy whipping cream by using half cream and half milk. The milk makes a nice substitute if you want to add only the milk. But the cream just gives it a little extra.