Sunday, September 26, 2010

Zuppa Toscana

Soup weather has officially arrived.  Today, it is gloomy and rainy with a high of 65 (it's slmost noon and it's only 54)....anyway.....BRING ON THE SOUP, BABY!!!

I absolutely love love love soup.  I could probably eat it for every meal summer, spring, winter and fall.  For me soup is just one big bowl of comfort.  For the most part soup is healthy and can incorporate all of the food groups in one bite.  :) 

My soup today is my recreation of my all time favorite soup ~ The Olive Garden's  ~ Zuppa Toscana!  My version today has been lightened up just a tad by using fat free half-n-half in place of heavy cream, but it can certainly be made into a lower carb version by substituting cauliflower for the potatoes or lower fat by using hot italian turkey sausage in place of the pork sausage.  I've made it all different ways and each matter is delicious. 

Please add this to your meal plans this fall and winter.  You can thank me later!



2 lbs. russet potatoes
1/2 large onion, diced
3 cloves garlic
6 strips of center cut bacon
1 lb. ground hot italian pork sausage
64 oz. fat free chicken broth
1 T course salt
1/2 T ground black pepper
2 T butter
1 T olive oil
2 C kale (or swiss chard), chopped
1 C fat free half-n-half

In a large skillet brown sausage and bacon until cooked through.  Drain fat and set aside.

While the sausage and bacon are cooking; slice potatoes lengthwise then across again making half moon shapes.

In a large stockpot melt butter and olive oil over med-high heat.  Add onions and garlic; cook about 4-5 minutes until onions are translucent.  Add potatoes, broth, salt and pepper.  Bring to a boil and cook approxiately 10 minutes.
When potatoes are tender; add in sausage, bacon, half-n-half and kale.  Stir to combine, heat through until kale is slightly wilted.  Enjoy!
Nutritional Info

Servings Per Recipe: 10
Amount Per Serving (1cup)
  • Calories: 322.2
  • Total Fat: 17.3 g
  • Cholesterol: 36.1 mg
  • Sodium: 1,004.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 17.6 g

1 comment:

Anonymous said...

Very good recipe and tastes just like Olive Gardens. Used Jennie O's spicy Italian turkey sausage and low fat half and half. I love kale in soups so added extra to my version.