Tuscan Sausage Soup
IntroductionA take on Olive Garden's Zuppa Toscana, lightened A take on Olive Garden's Zuppa Toscana, lightened
1 pound raw chicken or turkey sausage, Italian style, cases removed
1 cup of half & half
1/4 bunch of kale, stems removed and torn/cut into manageable pieces
2 medium russet potatoes, cut into 1/2 inch chunks
5 chicken boullion cubes
10 cups of water
1 large onion, diced
2 tsp garlic paste
2 strips of raw bacon, chopped
1/4 tsp crushed red pepper flakes
I used spicy chicken sausage, and it turned out yummy, but other sausage could be used instead. The original recipe called for cream and pork sausage.
Another idea would be to replace the potatoes for a starchy white bean, such as a cannalini bean.
Add onion, garlic, and bacon to the pot. Stirring occasionally, cook until the onion is translucent, about 10 minutes.
Add the water, potato, and boullion cubes and bring to a boil. Reduce to a simmer and cook until the potato is fork tender, about 25 minutes.
Add the cooked sausage back to the pot and add the half & half and let them heat through.
Add the kale and simmer a few more minutes, letting the kale slightly wilt.
Serving Size: About 1.5 cups