This post is for all of you Olive Garden lovers out there (or for those of you who may want a new, super delish recipe) . My Aunt Vilate gave me the recipe for Zupa Toscana, so I decided to try it out last night. Ross and I are searching for new low-carb recipes now that we're doing the Atkins diet again. Yeah, let's not talk about that. Anyway, this meal was such a success that I had to share it. And even though I omitted the potatoes to make it more carb-friendly, there wasn't a drop left in the pan by the time we were through! I should've taken a picture of the final product, but I was so excited to eat it that I totally forgot =)
Ingredients:
1 1/2 c. sausage, cooked and crumbled (I used a 12 0z. package of reduced fat turkey sausage and it was still delicious)
3/4 c. diced onion
1 1/4 tsp minced garlic
1 quart low sodium chicken broth (and believe me, you'll want low sodium!)
2 medium potatoes, cubed to your liking
2 c. kale leaves (I used a little more because they're good for you) - cut off stems and cut out the core of the leaves, then slice thinly
1/3 - 1/2 c. heavy whipping cream (obviously not whipped)
Place drained sausage in separate bowl. Put onions and garlic in the saucepan that cooked the sausage, and cook over medium heat until the onions are translucent and cooked through. Add chicken broth and potatoes and simmer for 1 hour (but if you omit the potatoes, just simmer the broth/onions/garlic for about 15 minutes). Add sausage, kale, and cream and simmer for another 10 minutes, which will allow all the flavors to mix together. Remember to use a saucepan that's big enough to hold everything. I actually used my electric skillet and it was perfect. I'm pretty sure this will be one of your new favorite soup recipes! I'd love your feedback (hint, hint) :)
Enjoy!
*T
1 comment:
I have had this soupd probably a hundred times just cuz my mom made it and now I make it. It is SO hard not to eat absolutely everything, with rolls and bread of course, because it is so good!! AH love it
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