I was craving Zuppa Toscana from Olive Garden last week. It's like a sausage/potato/kale soup. So I decided to try to make it at home. I looked around at some recipes online and took ideas from a few different ones, then tried doing it with a lot less fat. Success! Here's the recipe:
1 pound hot Italian chicken sausage
1/2 - 1 tsp. red pepper flakes (to taste)
1 tbsp. minced garlic
1 onion, minced
5 cans OR 2 cartons reduced sodium, fat free chicken broth
7 small potatoes, sliced thin
1 can fat free evaporated milk
10 oz. box frozen spinach, thawed and drained
I got the sausage at Sunflower Market for a really good price. I'd never had chicken sausage before, and if you can't find it I'm sure turkey would be just as good.
Remove the casings on the sausage and brown it in a soup pot. Remove the sausage from the pot and set aside. Cook the onions, garlic, and red pepper flakes in the sausage grease. My sausage was so lean it didn't have any grease, so I added a little bit of olive oil. Add the chicken broth. Boil the potatoes in the broth for about 20 minutes. I wished I had a mandolin to slice the potatoes, but I just used a really sharp knife and got them really thin. I didn't even bother to peel them and I liked the added texture. After the potatoes are cooked, add in the evaporated milk, sausage, and spinach and let them heat through. Serve and ENJOY!!
This was really so yummy and easy to make. The only points are the potatoes and sausage. So I'm thinking it made about 6 large servings of 4-5 points each. I liked it better than Olive Garden. I used a little more than a tsp of red pepper so it was super spicy. I liked the spice, but it was definitely too hot for Brooklyn. I just poured some milk into hers and she ate two small bowls full!
Monday, February 2, 2009
Subscribe to:
Posts (Atom)
