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Recipe Redux: Lightened Up Zuppa Toscana

An Olive Garden favorite-- lightened up!
Don't be scared of the kale; JT loved this soup!

  • 1 pound Italian chicken sausage
  • 6 pieces uncured turkey bacon, chopped
  • 1 large white onion, diced
  • 1 heaping teaspoon minced garlic
  • 8 cups chicken broth
  • 2 cups water
  • 5 small red potatoes, chopped
  • 1  cup 1% milk
  • 3 cups kale, washed and well chopped
  1. Using a medium skillet, saute the Italian sausage. It should easily crumble. Set aside.
  2. In a medium stock pot, saute the turkey bacon. When it is halfway cooked, add diced onions and garlic and continue to saute until onions are translucent/tender (about 5 minutes).
  3. Add the 8 cups of chicken broth and the 2 cups of water. Bring to a boil.
  4. Reduce heat to medium and stir in the potatoes. Cover and cook for about 30 minutes (until potatoes are soft). 
  5. Add the 1% milk and the sausage, cook for about 5 minutes.
  6. Stir in chopped kale, season with pepper and serve!

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