zuppa toscana - lite 2

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By Carolyn Haas
from Anytown, WI

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.

serves 4
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For zuppa toscana - lite 2

  • 6-8 oz
    italian sausage - hot or mild
  • 1/2 - 3/4 c
    onion, chopped (1 small)
  • 1/2 c
    fennel, chopped (optional)
  • 1 clove
    garlic, minced or grated
  • 2 Tbsp
    chicken base
  • 4 c
  • 1 lg
    baking potato, cut into slices, no need to peel
  • 1 c
    milk (if using evaporated just use the whole can)
  • 2-3 c
    kale, stemmed and chopped
  • 2 Tbsp
    real bacon bits
  • salt and pepper, to taste

How To Make zuppa toscana - lite 2

  • 1
    In 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".
  • 2
    Add water and soup base and potato. Bring to boil, then simmer for 15 minutes or until potato can be pierced with a fork easily.
  • 3
    Add bacon bits, kale and milk. Simmer about 5 more minutes, until kale has wilted. Check for salt and pepper. Serve.