Brrrrrr...it's cold outside...and I love soup time!! My "healthified" copycat version of Olive Garden's Zuppa Toscana may be a lighter version than the real deal, but the flavor is absolutely A-M-A-Z-I-N-G!! Enjoy!
Healthified Zuppa Toscana
1 pound bulk Italian chicken sausage
1/2 cup finely diced onion
6 cups chicken stock
2 pounds unpeeled red potatoes, scrubbed and cut into large dice
1/2 to 1 teaspoon red pepper flakes (this adds a lot of "zip," so go with lesser amount for less heat)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt & pepper, to taste
1/2 to 3/4 cup crumbled cooked bacon (I use pre-cooked, store-bought crumbled bacon)
8 ounces reduced-fat cream cheese, softened
1/2 cup instant potato flakes
About 3 cups roughly chopped baby kale , stems removed
In a large soup pot (I used a 7-qt enamel-coated cast-iron Dutch oven) over medium heat, add Italian sausage; keep the sausage in small clumps, stirring until browned. Move the cooked sausage to a container and set aside. (Because chicken Italian sausage doesn’t contain much fat, there’s no need to drain the cooked sausage.)
Add a few drizzles of extra-virgin olive oil to the pot. Over medium-low heat, saute onion until softened (4 to 5 minutes), stirring frequently. Then add chicken stock, potatoes, red pepper flakes, remaining spices, and salt & pepper. Add cooked sausage and crumbled bacon. Bring to a boil, then reduce heat to a simmer for about 10 to 15 minutes (or until potatoes are softened, but not overcooked/mushy). Stir in softened cream cheese and instant potato flakes. Continue stirring until cream cheese is completely combined, then remove from heat. Add baby kale and stir until slightly wilted. Enjoy!
Note: This is great served with asiago cheese bread or garlic bread on the side!
1 pound bulk Italian chicken sausage
1/2 cup finely diced onion
6 cups chicken stock
2 pounds unpeeled red potatoes, scrubbed and cut into large dice
1/2 to 1 teaspoon red pepper flakes (this adds a lot of "zip," so go with lesser amount for less heat)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt & pepper, to taste
1/2 to 3/4 cup crumbled cooked bacon (I use pre-cooked, store-bought crumbled bacon)
8 ounces reduced-fat cream cheese, softened
1/2 cup instant potato flakes
About 3 cups roughly chopped baby kale , stems removed
In a large soup pot (I used a 7-qt enamel-coated cast-iron Dutch oven) over medium heat, add Italian sausage; keep the sausage in small clumps, stirring until browned. Move the cooked sausage to a container and set aside. (Because chicken Italian sausage doesn’t contain much fat, there’s no need to drain the cooked sausage.)
Add a few drizzles of extra-virgin olive oil to the pot. Over medium-low heat, saute onion until softened (4 to 5 minutes), stirring frequently. Then add chicken stock, potatoes, red pepper flakes, remaining spices, and salt & pepper. Add cooked sausage and crumbled bacon. Bring to a boil, then reduce heat to a simmer for about 10 to 15 minutes (or until potatoes are softened, but not overcooked/mushy). Stir in softened cream cheese and instant potato flakes. Continue stirring until cream cheese is completely combined, then remove from heat. Add baby kale and stir until slightly wilted. Enjoy!
Note: This is great served with asiago cheese bread or garlic bread on the side!
