I've been craving Olive Garden's Zuppa Toscana soup lately and decided that I needed to find a recipe to enjoy at home. I adapted my version from this recipe - using chicken sausage, extra kale, and less cream to make it healthier. Even Chris likes it, although he prefers spinach instead of kale.
Copy-Cat Toscana Soup:
4 links precooked Al Fresco Sweet Italian Chicken Sausage
3/4 cup diced onions
1/4 cup cooked, crumbled bacon
1 tsp. minced garlic
1/4 tsp crushed red pepper
4 1/2 cups of chicken stock
2 baking potatoes (preferably organic)
1 head of kale (preferably organic), chopped
1/3 cup of whipping cream
Scrub and pierce potatoes, bake in microwave for 5 - 8 minutes until soft, roughly chop and set aside. Remove sausage casings and roughly chop into bite-sized pieces. Cook sausage, onion, bacon in a large pot over medium heat until onions are translucent. Add garlic and cook for an additional minute. Reduce heat to low and add chicken stock, potatoes, and kale; simmer for 15 minutes. Add whipping cream, simmer for 5 minutes and serve.
Oh, by the way, I'm going to try to go gluten and sugar free for a couple weeks to see if that helps with some of the health issues of late. It doesn't sound particularly fun, so wish me luck!
"Some days there won't be a song in your heart. Sing anyway."
Emory Austin
"Put on your poker face, Mom just found the holes in the yard!" |
"Some days there won't be a song in your heart. Sing anyway."
Emory Austin