I’m on my soup kick, so last night I tried a low fat version of the Olive Garden’s Zuppa Toscana. This is my favorite soup when I do that whole Soup Salad and Breadsticks deals, but Im SURE its full of fat and sodium two things I don’t need to partake in. So anyways I decided to make my own version!
-One Quart FAT FREE Half and Half
-3 cups Low Sodium Vegetable Broth
-1 Large bunch of chopped Kale (I think like 4 or 5 cups worth)
– 3 Medium Yellow Potatoes
-1 Medium onion Diced
-1-2 Cups Sliced Turkey Sausage or Ground Turkey Sausage
-1-2 table spoons of Red Pepper Flakes
-Salt and Pepper
-1 Teaspoon Minced Garlic
-1 Tablespoon Olive oil
-In a medium frying pan saute olive oil, garlic, onions and sausage.
-Meanwhile wash and slice yellow potatoes (skins still on) and roughly chop Kale. Place chopped kale into a large soup pot with the Vegetable broth, bring to a simmer and cover.
-When kale is limp, add the sauteed onion and sausage mixture to the kale and broth in the pot. Add all the half and half, bring to a boil. Add sliced potatoes, red pepper flakes, bring to a simmer and cover.
The sausage I used was an apple turkey sausage so my soup was a little sweet at first. To salt-en it up a bit I added about a tablespoon of salt (start with a little at a time) and a good few shakes of Worcestershire sauce. Add more or less red pepper flakes depending how spicy you like.
Let the whole thing simmer for about 1/2 hour or until potatoes are soft but not mush.
This soup is soooo yummy! And it tasted like a rich cream soup only its fat free cream! Holla! Oh and it was even better on day two with the snow we have falling right now!