zuppa toscana - lite 2
I really like Olive Garden's Zuppa Toscana and came up with this version that uses lighter ingredients. If using chicken or turkey Italian sausage that is precooked, slice and add it near the end. For regular Italian sausage, use bulk variety or remove casings.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6-8 ounces italian sausage - hot or mild
- 1/2 - 3/4 cups onion, chopped (1 small)
- 1/2 cup fennel, chopped (optional)
- 1 clove garlic, minced or grated
- 2 tablespoons chicken base
- 4 cups water
- 1 large baking potato, cut into slices, no need to peel
- 1 cup milk (if using evaporated just use the whole can)
- 2-3 cups kale, stemmed and chopped
- 2 tablespoons real bacon bits
- salt and pepper, to taste
How To Make zuppa toscana - lite 2
-
Step 1In a soup pot, cook sausage over medium high heat. Break up while cooking. When sausage is starting to brown, add onion and fennel. Cook until onion starts to turn translucent. Add garlic and cook until it "speaks".
-
Step 2Add water and soup base and potato. Bring to boil, then simmer for 15 minutes or until potato can be pierced with a fork easily.
-
Step 3Add bacon bits, kale and milk. Simmer about 5 more minutes, until kale has wilted. Check for salt and pepper. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Soups
Keyword:
#fennel
Keyword:
#olive garden
Ingredient:
Pork
Method:
Stove Top
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