Healthier Zuppa Toscana (Olive Garden Clone)
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 3 (2721.55 g) low sodium chicken broth
- 3 piece bacon, chopped
- 1 large onion white, diced fine
- 6 large russet potatoes, peeled and diced
- 453.59 g sweet Italian turkey sausage
- 3 garlic cloves, minced
- 29.58 ml olive oil
- 1 bunch spinach or 1 bunch kale, cut into bite size pieces
- 236.59 ml half-and-half cream, fat-free
- 1.23 ml ground aniseed
- 2.46-4.92 ml salt, depending on taste
- 0.25 ml red pepper flakes
- black pepper
directions
- In a large stock pot, cook the bacon until somewhat done.
- Add the onion and saute until almost caramelized (golden color).
- Add chicken stock and water, then bring to a light boil and add potatoes.
- Cook Italian sausage (with casings removed) separately in a skillet.
- When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
- Add mixture to the stock.
- When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
- Add fat free half and half, spinach, salt, aniseed, and peppers.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.